Orange & Cranberry Bundt Cake

I made this Bundt Cake for Mother's day brunch way back in May, before I started blogging! Well, this recipe has been on my 'to post' list since the very first day I started blogging! I FINALLY got around to whipping this cake together again & now I'm here to share it with you! :) I got this recipe from That's My Home & you can find it HERE.

Start by prepping your bundt cake pan - do this by spraying it with cooking spray or buttering it and lightly flouring it. Next, sprinkle 2 tablespoons of sugar into the bottom of the bundt cake pan and 1/4 cup of frozen or fresh cranberries (I use frozen cranberries).

In a medium sized mixing bowl, cream together 1/2 cup of butter and 1 cup of granulated sugar.

Add in 3 eggs, one a time - stirring well between each added egg. Stir in the zest and juice of one orange. [After zesting 1 orange, you should have about about a tablespoon of zest. I recommend rolling your orange around on a counter top before juicing it - this makes juicing the orange easier!]

Once the orange zest and juice are stirred in, mix in 1 cup of sour cream.

Next, add in 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt.

Once the dry ingredients are well mixed in, stir 1 1/4 cup of fresh or frozen cranberries into the batter. When the cranberries are well incorporated, Pour the batter into the prepared bundt cake pan.

Bake the cake at 350 degrees Fahrenheit for 50 - 55 minutes. When the cake is done, let it cool for 5-10 minutes before removing it from the pan and transferring it to a wire cooling rack. When the cake is completely cool, you can glaze it. The glaze that I use is - 1 cup of icing sugar and 2 tablespoons of orange juice mixed together. Drizzle the glaze over the cake and enjoy!

ORANGE & CRANBERRY BUNDT CAKE
ingredients
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
zest of one orange
juice of one orange
1 cup sour cream
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups cranberries (frozen or fresh)
2 tablespoons granulated sugar

for the glaze...
1 cup icing sugar
2 tablespoons orange juice

directions
1. Prepare bundt cake pan by spraying it with cooking spray or buttering it and lightly flouring it. Sprinkle 2 tablespoons of sugar in the bottom of the pan, then pour in 1/4 cup of the cranberries into the bottom of the pan.
2. Cream together butter and sugar. Add in eggs one at a time, mixing well between the addition of each egg.
3. Add in orange zest and juice and 1 cup of sour cream.
4. Once the orange zest, juice and sour cream are well incorporated, mix in flour, baking powder and salt.
5. Finally, stir in the remaining 1 1/4 cups of cranberries and pour the batter into the prepared bundt cake pan.
6. Bake the cake at 350 degrees Fahrenheit for 50-55 minutes. Allow the cake to cool for 5-10 minutes before removing it from the pan.
7. Mix the icing sugar and orange juice together in a small bowl to make the glaze, wait until the cake is completely cool before drizzling the glaze over it.

Let me know if you have any questions!