Shelly's Recipe

CRAN-ORANGE CAKE

Category: Cakes

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, softened
1-1/2 cups sugar
4 eggs
1 tbsp grated orange zest
1 tsp vanilla extract
1 cup sour cream
1-1/2 cups fresh or frozen cranberries, coarsely chopped
3/4 cup finely chopped pecans, toasted
Confectioners´ sugar

Preheat oven to 325. Spray Bundt pan with vegetable pan spray; set aside.

Combine flour, baking powder and salt in medium bowl; set aside. Cream butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add orange zest and vanilla extract. Add flour mixture alternately with sour cream; mix well.

Gently stir in cranberries and pecans. Spoon batter evenly into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan 8 to 10 minutes. Carefully invert cake onto cooling rack. Cool completely. Dust cake with confectioners sugar.