- 1
Ingredients
- FOR GLAZE:
- 1 Tube Pan
- 2 1/4 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 tblsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp. salt
- 3/4 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 2 cups fresh cranberries, chopped
- 2 tblsp sugar
- 2 tsp finely shredded orange peel
- 1 cup powdered sugar
- 1/2 teas finely shredded orange peel
- 2 -3 teas orange juice
Preparation
Step 1
1. Preheat oven to 350. Grease and flour 10 inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.
2. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
3. Toss cranberries with 2 tblsp sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evely.
4. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare orange glaze; spoon over cooled cake. Let stand until glaze is set.
5. In small bowl combine 1 cup powdered sugar and 1/2 teas finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.