INGREDIENTS:
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs zest of one orange – about
1 tablespoon juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries For the Icing:
1 cup powdered sugar
2 – 3 tablespoons water, milk or orange juice
PREPARATION:
Preheat broiler to 350 degrees. Shower a bundt skillet with cooking splash. Sprinkle the 2 tablespoons of sugar on the lower part of the container. Sprinkle 1/4 cup of the cranberries on the lower part of the skillet. Put away. Cream together margarine and sugar until sugar turn a lemon tone, around 4 – 5 minutes. Add eggs each in turn and blend in until consolidated. Add the squeezed orange and zing. Add the acrid cream. At the point when consolidated add the flour, salt and baking powder. At the point when this is undeniably combined as one mix in the excess 1 1/4 cups cranberries. Heat for 50 – 55 minutes until an analyzer confesses all. Allow container to set for 5 minutes after you remove the cake from the broiler. Turn over cake unto a wire rack to cool. Stir up your frosting fixings and spread on top and sides of cake.
Enjoy !
