Cranberry Orange Bundt Cake

From ARROWHEAD MILLS

Makes 1 bundt cake

Nothing bundt a tasty cake.

INGREDIENTS

FOR THE CAKE

4 cups ARROWHEAD MILLS Organic All-Purpose Flour
2 cups sugar
1/2 cup unsalted butter softened
1 1/2 tablespoons vanilla extract
3 tablespoons orange zest
2 large eggs
1 1/2 cups orange juice freshly squeezed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups frozen cranberries

FOR THE GLAZE

1 cup powdered sugar
2 tablespoons orange juice freshly squeezed
1/2 teaspoon vanilla extract

DIRECTIONS

FOR THE CAKE

1.In a large bowl, combine dry ingredients and set aside.

2.In another large bowl, cream butter, sugar, zest, and vanilla extract until light a fluffy. Add egg and whisk until smooth. Add orange juice and mix until combined.

3.Add half of dry mixture to your wet and stir with a wooden spoon until just moistened. Add remaining half of dry mixture and mix until just combined. (do not overmix!)

4.Gently fold in cranberries and pour batter into a well buttered and floured bundt pan.

5.Bake in a 350 degrees oven for 70 to 75 minutes or until golden and a tooth pick comes out clean. Remove from oven and allow to rest for 15 minutes in the pan before removing and placing on a cooling rack. Allow to cool completely before pouring on glaze.

FOR THE GLAZE

6.Combine all the ingredients until thoroughly combined. Drizzle over cooled bundt cake.

7.Slice and serve! Enjoy!

Find this recipe and more holiday treats at arrowheadmills.com