Ingredients
1-1/4 cups butter, softened2-3/4 cups sugar5 large eggs1 tablespoon grated orange zest1 teaspoon orange extract3 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup 2% milk1/2 cup fresh or frozen cranberries, halved1/2 cup chopped walnutsGLAZE:2 cups confectioners’ sugar1/3 cup butter, melted2 teaspoons vanilla extract2 to 3 tablespoons hot water
Preparation
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.
