How to Make a Cranberry Orange Cake
Cranberries are available year round, but we only seem to use them for relish at Thanksgiving. My Cranberry Orange Cake is loaded with fresh cranberries and packed with orange flavor. It is so easy even a non baker like me can make it!
12 cup Bunt pan
Cooking spray with flour
1 cup sour cream
2 cups sugar
1 cup butter, softened
1 tablespoon orange zest
1 tablespoon orange juice
4 large eggs
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups fresh cranberries, roughly chopped (3-4 pulses in a food processor)
Preheat your oven to 350 degrees. Spray the Bundt pan with cooking spray with flower and set aside.
In a large bowl, combine the flour, baking powder, salt and nutmeg. Whisk to combine.
In another large bowl (or stand mixer bowl) beat the butter, sugar, orange zest and orange juice together until light and fluffy. With the mixer on low, add one egg at a time, until well blended. Beat in the flower mixture in 3 parts, alternating with the sour cream. Stir in the cranberries, and put the batter in the pan.
Bake for 55 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes before de-panning. Allow to fully cool, then drizzle on orange glaze. (Optional, recipe follows)
2 tablespoons butter
2 cups confectioners sugar
2 tablespoons orange zest
2 to 4 tablespoons orange juice
In a small pan, melt the butter over low heat. Remove from the heat and stir in the orange zest and powdered sugar. Add the orange juice one tablespoon at a time until smooth and thin enough to drizzle.
Cream Cheese Frosting