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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