MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Cake
Categories: Holidays, Cakes, Desserts
Yield: 12 Servings

3 lg Navel oranges
3 1/2 c All-purpose flour; unsifted
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Granulated sugar
1 c Butter; softened
4 lg Eggs
1 ts Vanilla extract
1 1/2 c Cranberries;
- fresh or frozen, chopped
1/2 c Walnuts; chopped
1 c Confectioners' sugar
Optional:
Candied orange peel
Candied cranberries
Fresh mint sprigs
Gold ribbon

Using a grater, finely grate the rind from 1 orange and set aside.
If making Candied Orange Peel, with vegetable peeler, remove orange
part of peel in strips from the remaining 2 oranges. Whether peeled
or not, cut all oranges in half and ream in juicer or squeeze to
get about 1-1/4 cups juice. Set juice aside.

Heat oven to 350?F. Grease and flour a 10" Turk's-head mold or
tube pan. In small bowl, combine flour, baking powder, baking soda,
and salt.

In large bowl, with electric mixer on medium speed, beat granulated
sugar and butter until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in grated orange rind and
vanilla until combined.

Reduce mixer speed to low and alternately beat in flour mixture and
1 cup orange juice (beginning and ending with flour mixture) until
batter is smooth. Fold cranberries and walnuts into batter; spoon
batter into prepared pan.

Bake cake 55 to 60 minutes or until cake tester inserted in center
of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
Remove from pan; cool completely on rack.

Meanwhile, in small bowl, with electric mixer or spoon, beat
confectioners sugar and 1 tb orange juice until well mixed. Icing
should be smooth and just thick enough to drip from a spoon. If
necessary, add more juice, 1 ts at a time, to reach desired
consistency. Prepare Candied Orange Peel and Cranberries, if
desired.

Transfer cake to serving plate. Spoon icing over top of cake,
allowing it to slowly drip down the side. If desired, top with
candied peel and 5 cranberries; decorate with mint sprigs tied with
gold ribbon and remaining 2 cranberries.

Candied Orange Peel and Cranberries:

Cut reserved orange-peel strips into 1/8"-wide strips. Drop strips
into s@all saucepan of boiling water and blanch 1 minute. Drain
strips in strainer. Repeat with fresh boiling water to blanch
orange strips again. Drain and return strips, plus 7 fresh or
frozen cranberries, to sauce-pan. With fork, stir in 1 tb sugar and
heat until sugar dissolves and coats peel and cranberries. Cool to
room temperature.

Recipe FROM: Country Living, Dec 1993

Posted by: <GramWag@aol.com>, Feb 6, 1998

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