Description

This cake has a wonderful flavor combination of orange and cranberry and the perfect mixture of sweet and crunchy toasted pecans. It' s a gorgeous cake that would be perfect anytime, but especially for the holidays.

Ingredients

• 3 c. all-purpose flour
• 1 1/2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 1/2 c. sour cream, at room temperature
• 2 t. vanilla extract
• 12 T. unsalted butter, softened
• 1 c. granulated sugar
• 1/2 cup packed dark brown sugar
• zest of 1 orange
• 3 large eggs, at room temperature
• 3/4 c. chopped pecans, toasted
• 14 oz. can whole berry cranberry sauce
• Glaze:
• 1 c. powdered sugar
• 1-1/2 T. orange juice

Steps

1. Preheat oven to 350 degrees. Grease and generously flour a 12 cup tube or Bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.
3. In a large bowl, using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes. Beat in eggs, 1 at a time; scrape down bowl; beat in half of the flour mixture, all of the sour cream with the vanilla, the remaining flour, beating until just combined. Fold in pecans.