Orange-Cranberry Cake by
Source: BHG Sept. '08
Ingredients
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
3 eggs
1 cup milk
2 cups fresh cranberries, chopped
2 Tbsp. sugar
2 tsp. finely shredded orange peel
Instructions
Preheat oven to 350 degrees F. Grease and flour 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 combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beatng on low speed after each addition until combined.
Toss cranberries with 2 Tbsp. sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.
Bake 50-60 mintues 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.
Orange Glaze:
In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.
In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beatng on low speed after each addition until combined.
Toss cranberries with 2 Tbsp. sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.
Bake 50-60 mintues 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.
Orange Glaze:
In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.