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Orange-cranberry bundt cake Recipe

   
 

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     Orange-cranberry bundt cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   20 minutes

Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 teaspoons grated orange zest
2 1/2 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
 
1 1/2 cups cranberries (fresh or frozen)
For the Glaze-
2 cups confectioner's sugar
water

Instructions
Heat oven to 350°. Lightly butter and flour a 12- cup bundt pan, shaking out excess flour. Set aside. Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
Combine 2 1/2 cups of the flour, the salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 tablespoon flour. Fold into batter, until evenly distributed.
Pour batter into prepared pan, spreading level. Bake at 350° for 45 minutes. Reduce temperature to 325° and bake another 20 minutes or until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.
Glaze- In a medium-size bowl, blend confectioners sugar and 2 tablespoons water (I usually add a little more, you will be able to tell, when it's smooth enough) until smooth. Spoon over cake, allowing to drip down sides.


Originally Submitted
8/6/2009





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