CRANBERRY ORANGE CAKE
Ingredients:
1 1/2 cups flour
2 teaspoons leaven
1/4 teaspoon salt
1 cup soured cream
1 cup of sugar
3 large eggs
zest of 1 orange – about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup granulated sugar
2 – 3 tablespoons water, milk or fruit juice
Instructions:
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the two tablespoons of sugar on the rock bottom of the pan. Sprinkle 1/4 cup of the cranberries on the rock bottom of the pan. Set aside.
Cream together butter and sugar until sugar turns a lemon color, about 5minu. Add eggs one at a time and blend in until incorporated.
Add the fruit juice and zest. Add the soured cream.
When incorporated add the flour, salt, and leaven. When this is often all mixed stir within the remaining 1 1/4 cups cranberries.
Bake for 55 minu until a tester comes out clean. Let the pan sit for five minutes after you're taking the cake out of the oven. Turn over cake unto a wire rack to chill. misunderstanding your glaze ingredients and spread on top and sides of the cake.