Orange-Cranberry Oat Cake - Magazine Prize Tested Winner - cooking recipe

Ingredients
    Cake
    2 1/4 cups all-purpose flour
    1 1/2 cups rolled oats
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup butter (softened)
    1 cup sugar
    3 eggs
    1 cup milk
    2 cups fresh cranberries (chopped)
    2 tablespoons sugar
    2 teaspoons orange peel (finely shredded)
    1 teaspoon orange extract (optional)
    1/2 - 3/4 cup nuts (toasted, then chopped) (optional)
    1/3 cup orange juice (freshly squeezed ) (optional)
    Orange Glaze
    1 cup powdered sugar
    1/2 teaspoon orange peel (finely shredded)
    2 -3 teaspoons orange juice
Preparation
    Cake preparation:
    Preheat oven to 350 degrees.
    Grease and flour tube or bundt pan; set aside.
    In a bowl stir together flour, oats, baking powder, soda and salt.
    In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
    Add 1 cup sugar; beat until combined.
    Add eggs; beat until well combined.
    Alternately add flour mixture and milk, beating on low speed after each addition until combined.
    Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
    Spoon batter into prepared pan; spread evenly.
    Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
    Drizzle orange glaze over completely cooled cake.
    Orange Glaze preparation:
    In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
    Makes 12 servings.

Leave a comment