Cranberry Orange Quick Bread - cooking recipe

Ingredients

Cake
3 cups all-purpose flour, plus 1 tablespoon
1 1/4 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into small pieces
1 1/4 cups orange juice
1 1/2 tablespoons grated orange zest
3 large eggs, well beaten
2 cups fresh cranberries
Glaze
2 cups confectioners' sugar, sifted
2 -3 tablespoons milk
Sugared Cranberries for cake, (optional garnish)

Preparation

Cake:
Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
Cool bread in pan on a wire rack for 10 minutes before removing to cool.
Glaze:
Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
Cool bread completely before slicing and serving.
Serve with sugared cranberries, optional.