CRANBERRY-ORANGE BUNDT CAKE

2 tbsp sugar for sprinkling in pan

1/2 cup butter
1 cup sugar
3 large eggs
1 tbsp orange zest
Juice of 1 orange
1 cup sour cream
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh cranberries

Icing:
1 cup powdered sugar
2-3 tbsp milk or orange juice

Preheat oven to 350 degrees.
Spray an 8-cup Bundt pan with nonstick cooking spray and sprinkle the 2 tablespoons of sugar over the bottom of the pan; set aside.

In large mixer bowl, cream the butter and sugar until sugar turns a lemon color, about 4-5 minutes. Add eggs, one at a time, and mix until well incorporated. Add the orange zest and juice. Add sour cream; incorporate well. Add the flour, baking powder and salt. Beat until blended.

Using a large spatula or wooden spoon, gently fold in the cranberries.

Bake at 350 degrees for 50-55 minutes until a tester inserted in cake comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.

Turn cake out onto a wire rack to cool completely.

To make icing glaze, combine ingredients until smooth and of a heavy drizzle consistency. Drizzle over cake allowing to run down the sides.

Note: This is a tasty tart cake.

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