Cranberry Orange Cake

By á-8623

Ingredients

• . 1 cup butter
• 2 cups sugar
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla
• Zest from 1 orange
• 3 cups flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 12-oz. pkg. fresh cranberries
• Glaze: 2 tablespoons orange juice and 1 cup powdered sugar

Details

Servings 10

Preparation

Step 1

1. In a large bowl, use a mixer to cream butter and sugar. Add eggs, one at a time, vanilla, and orange zest.

2. In a separate bowl, sift 2¾ cups flour, baking powder, and salt. Blend with creamed mixture.

3. Fold in remaining ¼ cup flour and the cranberries.

4. Cut waxed or parchment paper in an oval shape to fit 6-quart oval slow-cooker; put in bottom of slow-cooker. Pour batter into slow-cooker. Cover and cook on HIGH for 3 hours, until toothpick inserted

in the middle comes out clean.

5. When cool, place large oval plate on top of slow-cooker insert. Flip over slow-cooker so that the cake comes out onto the plate. Remove waxed paper.

6. Make glaze by whisking the orange juice and powdered sugar until smooth. Drizzle glaze over the top of the cake.