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Cranberry and Orange Tea Cake with Vanilla Glaze

Not every meal is a Thanksgiving or Christmas dessert.  When company comes during the holidays this is a nice dessert to have on hand.

  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 1 cup sugar
  • 1/4 cup orange juice
  • 3 tablespoons grated orange zest (1/2 med orange)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup cranberries, coarsely chopped
  • 1/2 cup walnuts

Vanilla Glaze

  • 1 tablespoon cream
  • 1/2 cup sifted confectioners sugar
  • 1/4 teaspoon vanilla

 

  

Preheat oven to 325°F.  Lightly grease a ten inch tube pan.

Beat together butter, sour cream, sugar, orange juice and orange zest  until blended.

Mix together flour, baking powder and baking soda.  Mix into butter mixture blending until totally combined. Working with a light touch, stir in the cranberries.

Spread batter into the tube pan and press walnuts gently on top. Bake in preheated  oven for about 45 minutes, or until a cake tester, inserted in center, comes out clean.

Set on wire rack in pan to cool.  When cool, invert and remove from pan.  Drizzle vanilla glaze on top letting a little drip down artistically the sides for an elegant presentation.

Vanilla Glaze: Stir together cream, confectioners sugar and vanilla.  Stir until blended.

Serves: 12

Contributor: pat ciesla

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