Cranberry Orange Cake
1-C sugar ¾ C butter, softened 8 oz sour cream
3 eggs 2 tsp vanilla 1 tsp grated orange
2 C flour 1 tsp baking powder 1 tsp baking soda
½ tsp salt 1 C dried cranberries
1-1/2 C powdered sugar 1 Tbl butter 2 Tbl orange juice
Heat oven to 350 deg. Grease and flour a 10-in tube pan or Bundt pan or 9-in square pan.
In a large bowl, beat the sugar and butter on medium speed until creamy, about 1 minute. Beat in sour cream, eggs, vanilla and orange zest. Beat until well mixed. Add flour, baking powder, baking soda and salt. Stir to combine evenly. Stir in dried cranberries. Spoon batter into prepared pan and bake 50 t0 60 minutes, or until toothpick inserted in center comes out clean (easy to overbake). Cool 10 minutes in the pan; invert onto cake cooling rack and cool completely before glazing.
To make the glaze: combine powdered sugar and butter in a bowl . Work it together as much as you can with a fork or spoon, then drizzle in orange juice to make a glaze. Place cake on serving plate and drizzle with glaze. Let glaze set before serving. Serves 12. Cour. Jour.
(tried dec 98)