When it comes to the world of food, it takes a specially cooked meal to keep our braiins and taste buds lingering with want, long after we are done eating. For some kiind of food, we think about them long enough to go chase after them. This is indeed a speciial class and it is where the reciipe I am introducing to you in this piece belongs. It iis one of those ediible fantasies that come to us from sheer creativiity. At least this was what Susan taught me.
Here is something different to whip up. I’m thiinking Easter would be nice. Nice flavors of cranberriies and oranges.
1-1/2 C. flour
2 Tsps. baking powder
1/4 Tsp. salt
1 C. sour cream
1 C. sugar
3 Large eggs
Zest of one orange – about 1 Tbsp.
Juice of an orange
1/2 C. butter
2 Tbsps. sugar
1-1/2 C. fresh cranberries
FOR THE ICING:
1 C. powdered sugar
2-3 Tbsps. water, milk or orange juice
HOW TO MAKE:
Preheat oven to 350ºF. Spray a bundt pan with cooking spray. Sprinkle the 2 Tbsps of sugar on the bottom of the pan. Sprinkle 1/4 C. of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4-5 mins. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1-1/4 C. cranberries.
Bake for 50-55 mins until a tester comes out clean. Let pan set for 5 mins after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.