Cranberry Orange Christmas Poundcake

• Vegetarian

• Produce

  • 1 Orange, zest and juice of large

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 cup Cranberry sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3 cups Cake flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Drinks

  • 3 tbsp Cranberry juice

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Whole milk

Found on lisasdinnertimedish.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• zest and juice of 1 large orange
• 3 cups cake flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup whole milk
• 1 cup cranberry sauce (not jelly)
• 1 cup powdered sugar
• 3 tbsp cranberry juice

Directions

• Grease and flour a bundt pan.
• Cream together butter and sugar in a mixing bowl, until fluffy.
• Beat in eggs, one at a time, until well incorporated.
• Beat in vanilla, orange juice and zest.
• Combine flour, baking soda and salt in a separate bowl.
• Alternate beating in flour mixture and milk, a little at a time, starting and ending with the flour.
• Stir in cranberry sauce.
• Pour batter into prepared bundt pan.
• Place pan in a cold oven and set temperature to 350 degrees. Bake for 60-70 minutes without opening oven, until a toothpick comes out clean.
• Remove from oven and cool cake in the pan for 15 minutes. Gently run a knife around the pan and remove to a plate to finish cooling.
• To make the glaze, stir together the powdered sugar and cranberry juice, 1 tbsp at a time, until it reaches a thin consistency.
• Once the cake is cooled, drizzle the glaze over the top.