Ingredients
For the cake:
- 1 cup butter
- 2-1/2 cups sugar
- 6 large eggs
- 3 cups of cake flour, plus 2 tablespoons sifted, separated
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon orange liqeuor (or orange extract)
- 1 teaspoon fresh orange zest
- 2 cups fresh cranberries
For the icing:
- 1 1/3 cups powdered sugar, sifted
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat oven to 325°F. Grease a 10-inch square or round tube pan or a 12-cup fluted baking pan (such as a Bundt).
- In a stand mixer, beat the butter for one minute on high speed. Slowly add the sugar and cream for an additional five minutes, until pale yellow and fluffy.
- Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
- Reduce mixer speed to low and slowly add the flour in two batches. Add the salt, baking powder and baking soda. Be careful not to overbeat.
- Add the sour cream, vanilla extract, the orange liqeuor and orange zest. Scrape down the sides of the bowl and mix until everything is just combined.
- Turn mixer off and fold in the cranberries.
- Bake for one hour and fifteen minutes to one hour and twenty-five minutes, or until a toothpick comes out clean.
- In a wire rack, let the cake cool in the pan for ten minutes, then invert onto a cake plate. Let cool to room temperature before icing.
- For the icing, whisk the powdered sugar and orange juice until smooth. The consistency should be thick enough to coat the back of a spoon but not slide off easily. Drizzle icing onto the cake.
