ORANGE-CRANBERRY CAKE
2
’4
cups all-purpose flour
i. Preheat oven to 350°F. Grease and flour
114
cups rolled oats
10-inch tube pan; set aside. In bowl stir together
1
Tbsp. baking powder
flour, oats, baking powder, soda, and salt
/2
tsp. baking soda
2
. In large mixing bowl beat butter with electric
/2
tsp. salt
mixer on medium speed for 30 seconds. Add the
34
cup butter, softened
1 cup sugar; beat until combined. Add eggs; beat
1
cupsugar
until well combined. Alternately add flour
3
eggs
mixture and milk, beating on low speed after
1
cupmilk
each addition until combined.
2
cups fresh cranberries,
3
. Toss cranberries with 2 tablespoons sugar;
chopped
fold into batter with orange peel. Spoon batter
2
Tbsp. sugar
into prepared pan; spread evenly.
2
tsp. finely shredded
4
. Bake 50 to 60 minutes or until wooden pick
orange peel
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.
m akes
12
s e r v in g s
.
Orange Glaze
In small bowl combine
1
cup
powdered sugar and
V
2
teaspoon finely
shredded orange peel. Add 2 to 3 teaspoons
orange juice to make drizzling consistency.
