Walk through the grocery stores right now and you are bound to find a beautiful package of fresh cranberries just waiting to be turned into cranberry sauce. But why waste all of the cranberries in a sauce (and yes, I love cranberry sauce) when you can elevate them in this delicious Cranberry Orange Cake?
Ingredients:
¾ c oil
4 eggs
2 c sugar
3 c flour
1 Tbsp baking powder
1 tsp salt
1 orange, juiced and zested
1 Tbsp vanilla
1 c frozen cranberries tossed in 1 Tbsp flour
Icing:
1 ½ c confectioners’ sugar
20 frozen cranberries
3 Tbsp orange Juice or water
Directions:
Preheat the oven to 350°F. Combine the oil, eggs, sugar and vanilla in a mixing bowl and cream together. Add orange juice and zest and mix. Add in the dry ingredients (flour, salt and baking powder). Beat together to form a batter. Gently stir in the cranberries. Pour into a prepared Bundt pan and bake until firm in the center when you press down with your finger. Cool cake completely and flip onto a plate. In a microwave-safe bowl, heat the cranberries for 10-15 seconds. Press them through a small strainer to get just the juice and smooth pulp and throw away the peels. In a small bowl, combine the cranberry mush, confectioners’ sugar and orange juice or water to make the icing. Pour over the cooled cake.
Did you make this cake yet? If so, orange you glad you did? ;)
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