Ingredients:
°1 1/2 cups flour
° 2 teaspoons of baking powder
° 1/4 teaspoon salt
°1 cup sour cream
°1 cup of sugar
°3 large eggs
° 1 orange peel – about 1 tbsp
° orange juice
°1/2 cup of butter
° 2 tablespoons of sugar
°1 1/2 cups fresh cranberries
+ to freeze:
°1 cup powdered sugar
instructions:
Preheat oven 350 degrees. Spray the brood pan with cooking spray. Sprinkle 2 tablespoons of sugar in the bottom of the pan. Sprinkle 1/4 cup of the cranberries over the bottom of the skillet. sit aside.
Beat the butter and sugar together until the sugar turns lemony, about 4 – 5 minutes. Add the eggs one at a time and mix until combined.
Add orange juice and zest. Add sour cream.
When adding flour, salt and baking powder. When this is all mixed together, stir in the remaining 1 and 1/4 cups cranberries.
Bake for 50 – 55 minutes until a tester comes out clean. Leave the pan for 5 minutes after removing the cake from the oven. Invert cake onto a wire rack to cool. Mix the icing ingredients and spread over the top and sides of the cake.
Enjoy!
