ZESTY CRANBERRIES CAKE

Happy Saturday! It is hard to believe it is February and the weather man is calling for temps maybe in the low 70s. I'm not complaining though. Hope you will like this cake I am sharing today. It is so moist. You might be surprised at the secret ingredient.

ZESTY CRANBERRIES CAKE

1       can (16 ounces) jellied cranberry sauce
1       pkg white cake mix (without the pudding in the mix)
1/2    cup orange juice
1       tablespoon grated orange zest (I used McCormick's Valencia orange peel)
2       large eggs
1/2    cup confectioners' sugar, sifted (measure first, sift second)

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Reserve 1/4 cup of the cranberry sauce for the glaze. 

Place the remaining sauce, with the cake mix, orange juice, zest, and eggs in a large mixing bowl. Blend on low speed for 1 minute. Scrape the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 2 more minutes, scraping the sides of the bowl as needed.

Pour batter into pan evening it out.

Bake until cake is light brown on top and springs back when lightly pressed gently with you fingers, 30 -  35 minutes. 

Cool for 20 minutes on a wire rack. If necessary loosen edges with a knife. 

Invert the cake onto a serving platter to cool completely, 20 more minutes.






Meanwhile prepare the glaze. 

Place the reserved cranberry sauce and the confectioners' sugar in a small mixing bowl.

Blend with a fork until well combined and smooth.

Spoon the glaze over the cooled cake so that it drizzles down the sides and into the center.

Slice and serve.




Store the cake, covered in waxed paper or in a plastic cake saver, in the refrigerator for up to one week. You can also freeze it wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.