Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

By Kerfuffle-Upon-Wincle on December 08, 2008

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Ingredients

    Cake

    1. 2 1/4 cups all-purpose flour
    2. 1 1/2 cups rolled oats
    3. 1 tablespoon baking powder
    4. 1/2 teaspoon baking soda
    5. 1/2 teaspoon salt
    6. 3/4 cup butter ( softened)
    7. 1 cup sugar
    8. 3 eggs
    9. 1 cup milk
    10. 2 cups fresh cranberries ( chopped)
    11. 2 tablespoons sugar
    12. 2 teaspoons orange peel ( finely shredded)
    13. 1 teaspoon orange extract (optional)
    14. 1/2-3/4 cup nuts ( toasted, then chopped) (optional)
    15. 1/3 cup orange juice ( freshly squeezed ) (optional)

    Orange Glaze

    1. 1 cup powdered sugar
    2. 1/2 teaspoon orange peel ( finely shredded)
    3. 2 -3 teaspoons orange juice

Directions

  1. Cake preparation:.
  2. Preheat oven to 350 degrees.
  3. Grease and flour tube or bundt pan; set aside.
  4. In a bowl stir together flour, oats, baking powder, soda and salt.
  5. In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
  6. Add 1 cup sugar; beat until combined.
  7. Add eggs; beat until well combined.
  8. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
  9. Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
  10. Spoon batter into prepared pan; spread evenly.
  11. Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
  12. Drizzle orange glaze over completely cooled cake.
  13. Orange Glaze preparation:.
  14. In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
  15. Makes 12 servings.
 
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