Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Orange Extract - for Your Homemade Baking Gift Baskets! -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 tube or bundt pan

Ingredients

• Cake

• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 cups rolled oats
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup butter (softened)
• 1  cup sugar
• 3  eggs
• 1  cup milk
• 2  cups fresh cranberries (chopped)
• 2  tablespoons sugar
• 2  teaspoons  orange peel (finely shredded)
• 1  teaspoon  orange extract (optional)
• 1⁄2-3⁄4 cup  nuts (toasted, then chopped) (optional)
• 1⁄3 cup  orange juice (freshly squeezed ) (optional)

• Orange Glaze

• 1  cup powdered sugar
• 1⁄2 teaspoon  orange peel (finely shredded)
• 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.