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Ingredients:
1 cup 2 sticks unsalted butter 2 cups sugar 4 eggs 1 teaspoon vanilla extract 3 teaspoons orange zest 2 1/2 cups +1 tablespoon all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1/2 cup sour cream 1 1/2 cups fresh, frozen, or dried cranberries
Instructions:
Lightly butter and flour 12 cup bundt pan. Shaking out excess flour. Set aside. Cake: Combine butter, sugar, in the bowl of a stand mixer. Cream together using the paddle attachment. Until light and fluffy. Add eggs, one at a time. Mixing well and scraping the sides after each addition. Add vanilla and orange zest. Mix well and combine 2 1/2 cups flour, salt and baking powder on a sheet of wax paper. Add half to the butter mixture in bowl, then sour cream, then the remaining flour mixture. Beat until smooth. Toss cranberries in 1 tablespoon of flour and gently fold into cake batter. Remove to wire rack to cool. Bake 350 F degrees for 45 minutes. Bake at 325 F degrees for 20 minutes. Serves 12
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