This holiday cake is just sweet enough to accent the zesty orange and cranberry flavors. Serve it for brunch, midmorning coffee breaks, or afternoon teas.

Source: Family Circle

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Recipe Summary

prep:
25 mins
bake:
50 mins at 350°
Servings:
16
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Grease a 12-cup bundt pan with solid vegetable shortening and dust with flour. Set aside.

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  • In a large bowl, blend cake flour, baking powder and salt. Whisk to combine. Set aside.

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  • In another large bowl, beat butter and sugar on medium-high speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and zest until combined.

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  • On low speed, beat in flour mixture, alternating with orange juice, in three additions, beginning and ending with flour. Beat on medium-high speed for 2 minutes. Stir in dried cranberries. Pour into prepared pan.

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  • Bake at 350 degrees F for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Turn cake out onto rack and cool completely.

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  • Beat confectioners' sugar, corn syrup and milk in medium bowl until smooth. Drizzle over cooled cake. Allow to stand until set.

Nutrition Facts

333 calories; total fat 13g; saturated fat 8g; cholesterol 84mg; sodium 86mg; carbohydrates 51g; fiber 1g; protein 3g.
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