Orange-Cranberry Bundt Cake

Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 teaspoons grated orange zest
2 1/2 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
1 1/2 cups cranberries (fresh or frozen)

Garnish and Glaze:

1 egg white, lightly beaten
Cranberries, strips of orange peel
1/4 cup granulated sugar
2 cups confectioners' sugar


1. Heat oven to 350. Lightly butter and flour a 12-cup bundt pan, shacking out excess flour. Set aside.

2. Cake: Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.

3. Combine 2 1/2 cups of the flour, the salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then the remaining of the flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 tablespoon flour. Fold into batter,until evenly distributed.

4. Pour batter into prepared pan, spreading level. Bake at 350 for 45 minutes. Reduce temperature to 325 and bake another 20 minutes of until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.

5. Garnish and Glaze: Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick).
Spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake (do not eat garnish..consuming raw egg whites is not recommended).

I found this on in a magazine. Haven't tried it yet but with Thanksgiving and Christmas around the corner...this one seemed like a good one to share and it makes a pretty presentation too.