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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 16 |
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Cranberries are the special ingredient in this delightfully good cake. For a smaller crowd, use two 8x4-inch loaf pans instead of the tube pan and freeze one loaf for another time! Ingredients:
3 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup butter, softened |
1 1/2 cups sugar |
4 eggs |
2 tablespoons lemon zest |
1 teaspoon vanilla extract |
1 cup milk |
2 cups cranberries (fresh or frozen) |
1 cup dried cranberries |
1 1/2 cups icing sugar |
2 1/2 teaspoons lemon juice |
Directions:
1. Preheat oven to 350°F Grease a 10-inch tube pan.
2. Combine flour, baking powder and salt in a bowl. Reserve.
3. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick.
4. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
5. GLAZE:.
6. Combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.
7. TIP: When baking this cake in two 8x4-inch loaf pans, bake at 350F for 60-70-minutes or until a toothpick inserted in center comes out clean.
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