2 3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup butter
1 3/4 cup sugar
4 eggs
Zest of 1 orange
3/4 cup buttermilk
1/3 cup orange juice
2 tsp vanilla
2 cups cranberries
2 Tbs flour
1 cup powdered sugar
2-3 Tbs orange juice
Preheat oven to 350 and grease and flour a 10-cup bundt pan, set aside.
In a bowl whisk together your flour, baking powder, baking soda, and salt.
In another bowl beat together your butter and sugar until light and fluffy.
Add in your eggs one at a time until blended.
Add in your orange zest and vanilla and beat until combined.
Into your egg mixture add 1/3 of your flour mixture and mix until blended.
Add half your milk, again blending to combine, then flour mixture then milk.
Lastly, add in your orange juice and beat until incorporated.
In a bowl toss together your cranberries and flour until coated then fold into the cake batter.
Spread into prepared bundt pan and bake for about 50-55 minutes until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes before inverting onto serving plate to cool completely.
Once cooled make your glaze by whisking together orange juice and powdered sugar until you get your desired consistency, drizzle over cooled cake

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