BUTTER CAKE - CRANBERRY ORANGE

By akselden

Ingredients

• 1 C. dried cranberries
• 2 T. orange liqueur
• 1 T. water
• 2 1/2 C. + 2 T. cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 oz. butter
• 3/4 C. sugar
• 2 beaten eggs
• 1 T. grated orange peel
• 3/4 C. milk
• 1 1/2 C. powdered sugar
• 3-4 T. orange juice

Preparation

Step 1

1. Preheat oven to 350°F.

2. Combine dried cranberries, orange liqueur and water. Cover and put in 350° oven for 15 minutes.

3. Sift together 2 1/2 cups cake flour, baking powder and salt.

4. In an electric mixer bowl, beat butter and sugar for 5 minutes. Gradually add beaten eggs, one at a time, beating each addition until smooth; then beat 4-5 minutes until volume doubles. Beat in orange peel.

5. Alternately fold in dry ingredients and milk in three parts.

6. Toss cranberries in 2 T. flour; stir into mixture. Pour into buttered 1 1/2 qt. pan, building up sides higher than center.

7. Bake in 350° oven for 45-50 minutes.

8. Unmold and cool. Glaze with powdered sugar beaten with orange juice.