This is one of my favorite holiday recipes to bake for my family. Loaded with cranberries, this cake is very moist and light, yet tart from the use of fresh oranges.
The frosting is light, hence the cake does not feel heavy on the palette. If you have an interest in cake decoration, this could be turned into a very pretty cake that would be a model for Instagram worthy images! It is colorful, and definitely appetizing to the eyes. Cream all the wet ingredients well and ensure you sift the dry ingredients before combining them. This evenly distributes the ingredients helping in light and moist end product. There have been times when I have sifted them twice to be extra sure, you could blame it on my OCD :). I can tell you one thing for sure.
Everyone is going to love you for baking this cake for them!
How to make it:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup of sugar
- 3 large eggs
- zest of one 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 powdered sugar
- 2 – 3 tablespoons water, milk or orange juice
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turns a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt, and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 – 55 minutes until a tester comes out clean. Let the pan sit for 5 minutes after you take the cake out of the oven. Turn over cake onto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of the cake.