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


Recipe Summary

25 mins
50 mins
1 hr 15 mins


Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.

  • 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; fat 13g; cholesterol 84mg; saturated fat 8g; carbohydrates 51g; insoluble fiber 1g; protein 3g; sodium 86mg.