Ingredients
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
4 large eggs
zest of one orange about 1 tablespoon
juice of an orange
1/2 cup butter
3 tablespoons sugar
1 1/2 cups fresh cranberries
for the Icing :
1 cup powdered sugar
2 –4 tablespoons water milk or orange juice
Directions
- Preheat oven to 340 degrees spray a bundt pan with cooking spray sprinkle the 4 tablespoons of sugar on the bottom of the pan sprinkle 1/3 cup of the cranberries on the bottom of the pan.
- Set aside cream together butter and sugar until sugar turn a lemon color about 5 – 6 minutes, add eggs one at a time and mix in until incorporated, add the orange juice and zest add the sour cream, when incorporated add the flour salt and baking powder when this is all mixed together stir in the remaining 1 1/3 cups cranberries
- Bake for 40 – 50 minutes until a tester comes out clean let pan set for 6 minutes after you take the cake out of the oven turn over cake unto a wire rack to cool mix up your glaze ingredients and spread on top and sides of cake
Note
i have remade this cake now 3 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me the cake in the picture I used a smaller bundt pan which is why it looks so tall mine is about 9 cups the cake will rise to the top of it It will also fall slightly as it cools the amount is also enough to make it in a bread pan
the flour amount is correct this makes a delicious cake with a tart cranberry cake
sprinkle the sugar lightly around the pan do not let a bunch of sugar be in one spot think of it like adding flour to a cake pan for releasing the cake
if the tartness of the cranberries is not your thing use crasins instead for a sweeter cake