Name: Orange-Cranberry Cake
Prep time: 30 min
Ingredients: 2 ¼ cups all-purpose flour; 1 ½ cups rolled oats; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup butter, softened; 1 cup sugar; 3 eggs; 1 cup milk; 2 cups fresh cranberries, chopped; 2 tablespoons sugar; 2 teaspoons finely shredded orange peel

Directions

Step 1
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.

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Step 2
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.

Step 3
Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.

Step 4
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.

Nutrition Facts (Orange-Cranberry Cake)

Per Serving:

374 calories; total fat 14g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 85mg; sodium 318mg; potassium 131mg; carbohydrates 57g; fiber 3g; sugar 31g; protein 6g; vitamin a 437IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 56mcg; vitamin b12 0mcg; calcium 61mg; iron 2mg.

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