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Make this luscious cranberry orange cake recipe using whole berry cranberry sauce and sour cream to make it absolutely delectable.
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine 1 cup sugar, butter, eggs, orange zest and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.
Spoon one-third of batter into prepared pan; spread to cover bottom. Spread half of cranberry sauce on top of batter. Repeat layers, ending with batter.
Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.
Sprinkle with powdered sugar and nutmeg, if desired. Garnish each serving with currants, orange peel strips and mint leaves, if desired.
Dietary Fiber: 1g
I made this cake for Thanksgiving and received a few compliments. I agree with the previous reviewer, be careful with the baking time. I set the timer for 45 minutes and discovered that I left the cake in the oven a bit too long. It wasn't burned but the edges were brown. The middle of the cake was moist and tasty, but the edges were very dry. Also, I will use the entire can of cranberry sauce in the future, rather than divided it into two layers. The sauce sort of disappeared into the layers once the cake was baked.
You could probably use the whole can of cranberry sauce. I only baked this cake for 45-50 min. and it was done. You may want to watch it the last few mintutes. Very tasty with a vanilla/orange glaze. Will use it again for the holidays.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2830
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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