1. Preheat oven to 350°F. Generously coat 12-cup Bundt pan with non-stick cooking spray with flour.
2. Whisk together flour, baking powder, salt and nutmeg.
3. Beat sugar, butter and 1 Tbsp. orange peel at medium speed 3 minutes. Add eggs, one at a time, beating at low speed until well-blended.
4. Beat in flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with flour mixture.
5. Stir in cranberries. Pour the batter into pan, smoothing top. Bake 65-70 minutes or until a skewer inserted in center of cake comes out clean.
6. Cool 15 minutes and then invert onto wire rack. Cool completely.
7. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ tsp. orange peel, adding additional powdered sugar, if necessary, to reach desired glaze consistency. Drizzle over cake and let stand until set.
- 125 mg Cholesterol
- 1 g Dietary Fiber
- 5 g Protein
- 167 mg Sodium
- 72 g Total Carbohydrate
- 22 g Total Fat
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Nutritional Information
- 125 mg Cholesterol
- 1 g Dietary Fiber
- 5 g Protein
- 167 mg Sodium
- 72 g Total Carbohydrate
- 22 g Total Fat
Directions
1. Preheat oven to 350°F. Generously coat 12-cup Bundt pan with non-stick cooking spray with flour.
2. Whisk together flour, baking powder, salt and nutmeg.
3. Beat sugar, butter and 1 Tbsp. orange peel at medium speed 3 minutes. Add eggs, one at a time, beating at low speed until well-blended.
4. Beat in flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with flour mixture.
5. Stir in cranberries. Pour the batter into pan, smoothing top. Bake 65-70 minutes or until a skewer inserted in center of cake comes out clean.
6. Cool 15 minutes and then invert onto wire rack. Cool completely.
7. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ tsp. orange peel, adding additional powdered sugar, if necessary, to reach desired glaze consistency. Drizzle over cake and let stand until set.