Recipe by the_cookie_lady
This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.
Top Review by Montana Heart Song
This was very good, I used salted butter and sour milk.Chopped cranberries in blender with a little water, some are course,some small. Added 1/2cup flour to batter.I wisked the eggs in and beat everything else with a spoon. The microwave to melt butter,and a one bowl operation. Less steps and delicious! Used a bundt pan.I would cook 10 minutes more at 350*.
- 1⁄2 cup unsalted butter, cut up
- 1⁄4 cup heavy cream
- 3 large eggs, at room temperature
- 1 1⁄4 cups granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons finely grated orange rind
- 2 1⁄2 cups fresh cranberries, coarsely chopped
- 1 cup confectioners' sugar
- 1 pinch salt
- 1 tablespoon hot water
- 1 tablespoon corn syrup
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
- Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
- To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.