Menu Atas

Recent Posts


Saturday, March 16, 2019



I just took my first nibble of this cake I made yesterday. It insulted me throughout the day however I stood up to. 

This cake is too clammy and the cranberries in an awesome differentiation to the sweetness of the cake. I utilized a light coating on the cake to include another essence of sweetness just on the off chance that there wasn't sufficient. This cake nearly has a pound cake surface. 

It will be the ideal expansion to any occasion table. I served mine with a cranberry sauce that I made a couple of days prior. I was meaning to remove the cranberries from the syrup and dry them yet since I am coming up short on time I left it as a syrup. This cranberry syrup would likewise be great over hotcakes, waffles or even crepes.


  • 1 1/2 cups flour
  • 2 teaspoons bakìng powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • zest of one orange - about 1 tablespoon
  • juìce of an orange
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1 1/2 cups fresh cranberrìes

For the ìcìng:

  • 1 cup powdered sugar
  • 2 - 3 tablespoons water, mìlk or orange juìce


  1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  2. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
  3. Add the orange juice and zest. Add the sour cream.
  4. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
  5. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.