Thursday, June 5, 2014

Cranberry Orange Cake


1 cup dried cranberries
1/4 cup fresh orange juice
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 eggs
1 3/4 cups sugar
1/2 cup oil
1 cup buttermilk
1 cup confectioners' sugar
2 Tbsp. orange juice

Preheat oven to 350 degrees.  Place cranberries in a bowl and add 1/4 cup orange juice.  Set aside.  In a large bowl combine flour, baking powder, salt, baking soda and sugar.  Add eggs, oil and buttermilk.  Blend on high for about 2 minutes.  Fold in cranberries with juice.  Pour into bundt or tube pan sprayed with non-stick spray.  Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes.  Invert onto a plate.  Mix confectioners' sugar and 2 Tbsp. orange juice.  Drizzle over hot cake.

Comments:  This recipe actually came from the Pam Cooking Spray site.  The only changes I made was to the eggs.  They were separated with the yolks being added and the whites beaten until stiff and then folded in after the cranberries.  I added my eggs without separating them nor whipping up the whites.  It worked out perfectly.  The only other change was to the drizzle.  The original recipe called for 2 Tbsp. buttermilk which I just couldn't bring myself to use.  I love the taste of buttermilk as long as it's cooked in but not by itself.  This is where I used the 2 Tbsp. of orange juice instead.  No matter what - this is a really good cake.
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