Ingredients Jump to Instructions ↓

  1. For The Cake:

  2. 2 cups All Purpose Flour

  3. 1 tsp Baking Powder

  4. 1 1/4 tsp Cinnamon

  5. 1/2 tsp Nutmeg

  6. 3/4 tsp Salt

  7. 1/2 cup Butter , at room temperature

  8. 1 cup Granulated Sugar

  9. 2 Large Eggs , at room temperature

  10. 1 Tbsp Fresh Orange Zest

  11. 1 cup Sour Cream

  12. 1 cup Whole Berry Cranberry Sauce , stirred

  13. 1/3 cup Candied Orange Peel

  14. (directions To Follow)

  15. 1/4 cup Sweetened Dried Cranberries

  16. For The Glaze:

  17. 3/4 cup Confectioners' Sugar

  18. 1-2 Tbsp Orange Juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees, Grease and flour an 8” tube pan or a 9-12 cup Bundt pan.

  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt and set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce mixer speed to low and beat in dry ingredients a little at a time, alternating with the sour cream.

  4. Stir together all but 1 tablespoon orange zest with the cranberry sauce and set aside.

  5. Place 1/3 of the batter in the prepared pan. Spread half of the cranberry and orange mixture over the batter and swirl with knife. Repeat with remaining batter and cranberry mixture, ending with the batter. Smooth top of the cake and bake in preheated oven for 45-55 minutes until cake tester comes out clean.

  6. Cool cake in pan 10 minutes and turn out on to serving plate t cool completely. When cake is cool, whisk together confectioners’ sugar and orange juice. Drizzle over cake and sprinkle cake with remaining chopped candied orange zest and dried cranberries.

  7. For the zest:

  8. *you can make less of this if you want to but you might as well make a bunch of it all at once. Keeps for months in the sugar and is great on and in baked goods . Also fun on the edge of a martini glass.

  9. cups granulated sugar, plus more for sprinkling 2 ½ cups water 3 oranges, peeled, and as much pith removed from the peel as possible, cut into ¼” strips In a small sauce pan, bring the sugar and water to a boil, stirring to dissolve the sugar. Remove from heat.

  10. In another pan, place zest and cover with additional water. Bring to a boil, strain and repeat two more times. Dry the pan, pour the sugar syrup over the blanched zest and bring to a boil. Reduce to a simmer and allow to cook until the zest is tender and translucent. Allow to cool slightly and remove to a cooling rack. When cool, toss in additional sugar. Put some of the sugar in an airtight container and store in a cool dry place till ready to use.

  11. *Keep the drained syrup and store in the refrigerator–it is orange spiked at this point and excellent to sweeten cocktails or brush on layers of cake to keep them moist before frosting.


Send feedback