| Family Circle Magazine Dec 2007 |
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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 |
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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 |