RECIPE # 4923 -ORANGE BUNDT CAKE W/ CRANBERRY & WALNUT GLAZE -Tu - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4923 -ORANGE BUNDT CAKE W/ CRANBERRY & WALNUT GLAZE -Tues. Nov. 20, 2012

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ANN COX EASTES / KROGER 

CAKE:

1 c butter, softened

2 3/4 c sugar

 6 eggs

1 t orange extract

 3 c plain flour

1/2 c orange juice

GLAZE

2 c powdered sugar

3 T orange juice

1/2 c dried cranberries

1/4 c toasted, chopped walnuts

In a large bowl, cream together butter and sugar, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in orange extract and mix.  Gradually add flour, alternating with 1/2 cup of orange juice, beginning and ending with flour mixture.  Pour into a greased and floured 10-inch fluted bundt pan.  Place cake pan on a rack in the center of the oven and bake in a preheated 325F oven.  Bale for one hour and 10-15 minutes, or until a knife inserted into the cake, comes out clean.  Allow cake to cool on a cooling rack for 10-15 minutes before removing cake from pan.  Let cool another 10-15 minutes.

 Place powdered sugar in a bowl, gradually beating in orange juice to make a smooth, thick consistency.  Stir in cranberries and walnuts.  Drizzle glazed evenly over top of cake. Yield:  10-12 servings.

 **Use small bundt pans or loaf pans for individual gifts.  Reduce baking time, making sure to test for doneness.

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