I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.
Also in this picture below is my mom’s fudge that she made every year for Christmas. Also pictured are the Butterscotch Balls we made for many years, except these were dipped in peanut butter chips because I messed up the butterscotch tips melting them. I decided to do the butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls. I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way. As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange – about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 – 3 tablespoons water, milk or orange juice
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.