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Holiday Cranberry Orange Cake

This cake uses Eggs as the only leavening, so it's important to beat them the full 5 minutes until they are a light lemony color and will sheet off the back of a spoon. Every bite gives you a mouth full of Cranberries with the great flavor of Orange. The nuts provide just enough crunch to add needed texture. Yummy! Drizzling a Confectioners Sugar Icing over the top and you have a pretty darn perfect cake! Pre-heat oven to 350°
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 15 servings

Ingredients

Cake

  • 3 Large Eggs
  • 2 Cups sugar
  • 1/2 Cup Butter softened
  • 1/4 Cup Vegetable Shortening
  • 1 Tsp Orange Extract
  • 1 TBSP Orange Zest about one Orange
  • 2 Cups AP flour
  • 2-1/2 Cups whole Cranberries roughly chopped
  • 1/2 Cup Chopped Walnuts

Icing

  • 1/2 Cup Confectioners Sugar
  • 1-1/2 TBSP Water

Instructions

  • Place the Eggs and Sugar in a large mixing bowl. Beat on low-med for 5 minutes until Lemony colored and slightly thickened. Add the Butter, Orange Extract and Orange Zest. Beat until combined, about 1 minute. This should "sheet off a spoon," so you know it is the right consistency.
  • Stir in the Flour by hand, a half cup at a time until combined. Then stir in the chopped Cranberries and the Walnuts.
  • Like this
  • Spread into a greased 9x13" pan and smooth.
  • Bake at 350° for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool for about one hour.

Icing

  • In a small bowl, combine the Confectioners Sugar with the water. Spoon into a Sandwich sized bag. Cut off the tip and pipe the Icing all over the cake.
  • That's it. Enjoy!
  • Thank you all for stopping by today. We are all so busy these days , but I hope we can all take a moment to give Thanks for what we have and a prayer for what w will leave for our children
  • Until next time, Journey On! Hugs and much love from me, Karen, TJG
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