Nana's Orange Cranberry Cake

Ingredients

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

Icing

½ tsp. grated orange peel

¼ cup sour cream

1¼ - 1½ cups powdered sugar

Instructions

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.

via Daisy Sour Cream