Nana's Orange Cranberry Cake


3¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
2 cups sugar
1 cup butter, softened
1 Tbsp. grated orange peel
4 large eggs
1¼ cup sour cream
1-1/3 cups cranberries (fresh or frozen), coarsely chopped

½ tsp. grated orange peel
¼ cup sour cream
1¼ - 1½ cups powdered sugar


Heat oven to 350°F.

Generously coat a 12-cup Bundt pan with non-stick cooking spray with flour.

Whisk flour, baking powder, salt and nutmeg in a large bowl.

Beat sugar, butter, and orange peel in a large bowl, at medium speed, for 3 minutes or until light and fluffy.

Add the eggs one at time beating at low speed until well blended.

Beat in the flour mixture in 3 parts alternating with the sour cream and ending with the flour mixture.

Stir in cranberries.

Pour batter into pan. Bake 65 -70 minutes. Let cool for 15 minutes then invert onto a wire rack to cool completely.

Whisk 1¼ cups powdered sugar, ¼ cup sour cream and ½ teaspoon orange peel in a medium bowl. (Add the additional ¼ powdered sugar if necessary to reach the desired glaze consistency.) Drizzle over the cake and let stand until set. Decorate as desired.

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