Cranberry Cake

Please go visit Beth Fish Reads for more great weekend cooking!

Doesn't this look delicious?! I read the recipe on an email cooking list nine years ago, and this is the first time I've made it. I wish I hadn't waited so long. It is divine. It is perfect.

Cranberry Cake with Orange Whipped Cream Icing

1/2 cup soft butter
1 cup, plus 2 tablespoons sugar
2 eggs
1 teaspoon grated orange peel
1 tablespoon fresh orange juice

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup milk
1 cup chopped cranberries

Preheat oven to 375º F.

Beat butter and 1 cup sugar in mixer.
Add eggs and beat well.
Add orange peel and juice.

In a separate bowl, combine flour, baking powder, and salt and add to butter mixture alternately with milk.
Chop the cranberries and stir 1/2 cup into batter.

Pour batter into greased bundt pan.
Mix other 1/2 cup cranberries with the 2 tablespoons sugar, and sprinkle on top of batter.

Note: the recipe called for a 9-inch springform pan which I didn't have, so I used a bundt pan. It worked great. When I turned it out after cooling, I flipped it back over so the top with the cranberries showed.

Bake 40 minutes, until toothpick inserted into center comes out clean.
Cool pan on wire rack 10 minutes. Remove from pan. When cool, top with orange whipped cream.

Orange Whipped Cream.

1 cup whipping cream
2 tablespoons sugar
2 tablespoons orange juice

Beat together and frost the cake.

Note: the original recipe called for orange flavored liqueur in the whipped cream, but I don't like an alcohol taste in anything but a cocktail :<) so I used orange juice instead.