Orange-Cranberry Cake
Two types of fruit complement this elegant dessert recipe. Baked in a tube pan, orange glaze is drizzled across the outside and center of the cake.
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Orange-Cranberry Cake
Directions
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.
- In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
- Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.
- Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set. Makes 12 servings.
Orange Glaze
Directions
- In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency.
Nutrition Facts (Orange-Cranberry Cake)
- Per serving:
- 374 kcal ,
- 14 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 85 mg chol. ,
- 318 mg sodium ,
- 57 g carb. ,
- 3 g fiber ,
- 31 g sugar ,
- 6 g pro.