Oxmoor House JANUARY 2001
Preheat oven to 350°.
Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon flour, and set aside.
Beat butter in a large bowl at medium speed of a mixer until creamy; gradually add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream, beating just until blended.
Combine 2 cups flour, baking powder, and salt; gradually add to sour cream mixture, beating just until smooth.
Combine cranberries and next 4 ingredients, stirring well. Spoon 1/3 of batter into prepared pan. Sprinkle cranberry mixture around center of batter. Spoon remaining batter over cranberry mixture, smoothing with a spatula. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and orange juice, stirring well; drizzle over cake.
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