Posted by: Schmitty 10-23-99 4:00 AM
Glazed Cranberry Bundt Cake
1 cup sugar
1/2 cup butter softened
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (regular, light or no fat)
1 tablespoon orange juice
2 teaspoons grated orange peel
1 (16 ounce) can whole cranberry sauce
1 cup powdered sugar
1 tablespoon sour cream
3 to 4 tablespoon orange juice
Sugared cranberries (optional)
Heat oven to 350 degrees.
In large mixer bowl, beat sugar and butter at medium speed scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Continue beating adding flour, baking powder, baking soda and salt alternately with sour cream; scraping bowl often until well mixed (1 to 2 minutes). By hand stir in orange juice and orange peel.
Spoon 1/3 batter into greased and floured Bundt pan. Spread 1/3 cranberry sauce on top of batter in pan. Repeat layers twice ending with cranberry sauce.
Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In medium bowl, stir together all glaze ingredients except cranberries, drizzle over cooled cake. Garnish with sugared cranberries.
Yield 12 servings.
Note: To make sugared cranberries. In small bowl, stir together 2 tablespoons water and 1 tablespoon corn syrup. Dip cranberries in water mixture and roll in sugar. Place sugared cranberries on wax paper.
Refrigerate at least 1 hour until ready to use.
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