- 16
Ingredients
- 1/2 c dried cranberries
- 5 tbs fresh orange juice
- 2 tbs finely grated orange zest
- 2 tbs packed light brown sugar
- 1/2 c chopped, toasted pecans
- 2 2/3 c all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 12 tbs (1 1/2sticks) unsalted butter
- 1 c granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 c plus 2 tbs sour cream
- 2 tbs orange marmalade
- 1/2 c confectioners sugar, sifted
Preparation
Step 1
HAVE ALL INGREDIENTS AT ROOM TEMPERATURE
1) in a saucepan over medium low heat, combine cranberries, zest, and 4 tbs orange juice and simmer, stirring occasionally, until juice is nearly evaporated; cool and chop finely.
2) in a bowl, combine cranberries, zest, brown sugar and pecans; stir to mix. position rack in lower third of oven, preheat to 325.
3) grease and flour festive cake pan. sift together flour, baking powder, baking soda and salt. in the bowl of an electric mixer beat butter on medium speed until creamy. add sugar, beat until light and fluffy, scraping down sides of bowl, 3-5 minutes. add eggs, one at a time, beating well after each addition; add vanilla. on low speed, fold in dry ingredients in thirds, alternating with sour cream, until just incorporated.
4) spread one third of batter into pan and top with half the cranberry mixture; repeat. spread remaining batter over top. bake at 325, 50-55 minutes, until cake springs back when touched and pulls away from sides of pan.
5) cool on rack 5 minutes. turn cake out onto a rack set over waxed paper. in a saucepan over low heat, melt marmalade with 1tbs orange juice; stir in confectioners' sugar until smooth. brush cake with glaze. cool before serving.
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