0 recipes from contoocook and beyond


l/2 cup dried cranberries
5 tbsps. fresh orange juice
2 tbsps. finely grated orange zest
2 tbsps. packed light brown sugar
l/2 cup chopped toasted pecans
2-l/2 cups flour
l tsp. baking powder
l tsp. baking soda
l/2 tsp. salt
l-l/2 sticks butter
l cup sugar
4 eggs
l tsp. vanilla extract
l cup plus 2 tbsps. sour cream
2 tbsps. orange marmalade
l/2 cup confectioners sugar
Have all ingredients at room temp. In saucepan over med-low heat combine cranberries and 4 tbsps.
orange juice and simmer stirring occasionally until juice is nearly evaporated; cool and chop finely. In a
bowl combine cranberries, zest, bvrown sugar and pecans; stir to mix. Position rack in lower third of oven
prehat to 325. Grease and flour festive Forme cake pan. Sift together flour, baking powder, baking soda and
salt. In mixer bowl beat butter on med. speed until creamy. Add sugar; beat until light and fluffy 3-5 mins.
Add eggs one at a time beating well; add vanilla. On low speed fold in dry ingredients in thirds, alternating
with sour cream, until just incorporated. S[pread one third of battger into p an
and top with half the cranberry mixture; repeat. Spread remaining batter
over top. Bake until cake springs back swhen touched and pulls away from
sides of pan., 50-55 mins. Cool on rack 5 mins. turn cake out onto a rack set over waxed
paper. In a saucepan over low heat melt marmalade with l tbsps. orange juice; stir in
confectioners sugar until smooth. Brush cake and glaze. Cool before serving .
Serves l6 Williams Sonoma

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