Cranberry-Blood Orange Cake
Ingredients:
1 1/2 Cup + 1 tbsp Fresh Squeezed Blood or Navel Orange Juice (4-5 Large Oranges)
1 tbsp Orange zest
3 1/2 Cups all purpose flour
1 1/2 tsp baking Powder
1 3/4 tsp salt
4 large eggs
3 cups sugar
1 cup + 1 tsp Blood Orange EVOO
1/2 cup Cranberries, dried
1 cup confectioners sugar
Preparation:
-Preheat oven to 350F.
-Coat a 12 cup bundt or tube pan with Blood Orange EVOO.
-Whisk together the flour baking powder and salt in a large bowl and set aside.
-In a large bowl, beat eggs on medium high speed until well combined. Slowly pour in sugar and continue beating until thick and pale yellow.
-On low speed, alternate adding flour mixture and Blood Orange EVOO, Starting and ending with the flour mixture, and beat until just a few whips of flour remain.
-Pour in 1 1 /2 cups orange juice, Zest and dried cranberries and whirl for a few seconds to bring batter together.
-Pour the batter into prepared pan and bake for 1 hr 15 min.
-Transfer to wire rack and cool for 15 min. Then turn the cake out onto rack over sheet pan.
Mix together 1 tbsp orange juice with confectioners sugar to form glaze. Pour slowly over the warm cake.
Enjoy!