Orange-Cranberry Cake - cooking recipe

Ingredients

2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter, softened
1/2 cup Splenda Sugar Blend for Baking or 1 cup sugar
2 eggs
1/4 teaspoon orange extract (optional)
2/3 cup plain nonfat yogurt
2 cups fresh cranberries
1/4 cup water (use water if you are concerned about carbs, omit if you are making the cake with sugar) or 1/4 cup orange juice (use water if you are concerned about carbs, omit if you are making the cake with sugar)
1 1/2 teaspoons orange zest, finely grated
sifted powdered sugar (optional)

Preparation

Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
In a medium bowl, sift together the flour, baking soda and baking powder.
In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
Mix together the yogurt and water or orange juice if using the Splenda Blend.
Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
Add in the cranberries, folding in to distribute throughout the batter.
Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
Cool cake in pan for 10 minutes until turning onto cake rack or plate.