ORANGE-CRANBERRY OAT CAKE - MAGAZINE PRIZE TESTED WINNER

Orange-Cranberry Oat Cake - Magazine Prize Tested Winner image

Provided by KerfuffleUponWincle

Categories Dessert

Time 1h10m

Yield 1 tube or bundt pan, 12 serving(s)

Number Of Ingredients 18

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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)
1 cup powdered sugar
1/2 teaspoon orange peel (finely shredded)
2 -3 teaspoons orange juice

Steps:

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.