cups all-purpose flour
i. Preheat oven to 350°F. Grease and flour
cups rolled oats
10-inch tube pan; set aside. In bowl stir together
Tbsp. baking powder
flour, oats, baking powder, soda, and salt
tsp. baking soda
. In large mixing bowl beat butter with electric
mixer on medium speed for 30 seconds. Add the
cup butter, softened
1 cup sugar; beat until combined. Add eggs; beat
until well combined. Alternately add flour
mixture and milk, beating on low speed after
each addition until combined.
cups fresh cranberries,
. Toss cranberries with 2 tablespoons sugar;
fold into batter with orange peel. Spoon batter
into prepared pan; spread evenly.
tsp. finely shredded
. Bake 50 to 60 minutes 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.
s e r v in g s
In small bowl combine
powdered sugar and
shredded orange peel. Add 2 to 3 teaspoons
orange juice to make drizzling consistency.