Cranberry Orange Cake
Recipes Breakfast / Brunch Cakes Desserts Holidays
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
Directions
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Preheat oven to 350 degrees. Grease and generously flour a 12 cup tube or Bundt pan.
In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.
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.
In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened.
Spread 1/3 of the batter in the pan; spread 1/2 of cranberry sauce over the top. Repeat layers, ending with the last 1/3 of cake batter.
Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern.
Bake cake until skewer inserted in center comes out clean, 55 - 65 minutes. Let cake cool in pan on a wire rack for 10 minutes; un-mold onto rack to cool completely.
When cake is cool, whisk together powdered sugar and juice until glaze is smooth and has desired consistency. (Add more juice or sugar if too thick or thin).
Drizzle glaze over cake. Let stand until glaze sets, about 10 minutes.
Serve.
12 servings.