- 12
Ingredients
- 1/2 cup dried cranberries
- 5 tablespoons fresh orange juice
- 2 tablespoons fresh orange zest
- 2 tablespoons firmly packed light brown sugar
- 1/2 cup chopped toasted pecans
- 2 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup plus 2 tablespoons sour cream
- 2 tablespoons orange marmalade
- 1/2 cup powdered sugar
- Have all ingredients at room temperature
Preparation
Step 1
Positiion a rack in the lower third of the oven and preheat to 325 degrees. Grease and flour a 10-cup Bundt pan.
In asaucepan over medium-low heat, combine the cranberries and 4 tablespoons of the orange juice. Bring to a simmer and cook, stirring occasionally, until the juice is nearly evaporated. Let cool and crop the cranberries finely.
In a bowl, combine the cranberries, orange zest, brown sugar, pecans and stir to combine. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add the granulated sugar and beat until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl. Spread one-third of the batter into the prepared pan and top with half of the cranberry mixture. Repeat the layering, then top with the remaining third of the batter. Bake until the cake springs back when touched and pulls away from the sides of the pan, 50 to 55 minutes.
Remove from the oven and transfer the pan to a wire rack. Allow the cake to cool for 5 minutes. Set the rack over a sheet of waxed paper, then invert the pan onto the rack and remove the pan.
In a saucepan over low heat, melt the marmalade with the remaining 1 tablespoon orange juice, then stir in the powdered sugar until smooth. Using a pastry brush, brush the glaze over the warm cake. Let the cake cool before serving.