3 cups (750 mL) all purpose flour
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (300 mL) butter, softened
2 1/2 cups (625 mL) sugar
4 tsp (20 mL) finely grated orange rind
1 cup (250 mL) cream
1 pkg (170 g) craisins sweetened dried cranberries
3/4 cup (175 mL) sugar
1/2 cup (125 mL) cranberry juice cocktail
1/4 cup (50 mL) butter
Preheat oven to 350°(180°C). Grease and flour a 10-inch (25 cm) fluted tube or bundt pan. Stir together flour, baking powder and salt; set aside.
Using an electric mixer, combine butter, sugar and orange rind in large mixing bowl; beat at high speed until light. Beat in eggs, one at a time, scraping down sides of bowl often. Add flour mixture, alternately with cream, beginning and ending with dry ingredients and combining lightly after each addition. Fold in craisins.
Pour batter into pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes.
Combine glaze ingredients in small saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently for 2 minutes, stirring occasionally. Cool slightly.
Remove cake from pan to wire rack. Brush glaze over cake. Allow cake to absorb glaze and repeat brushing until all the glaze is used. Cool completely.
Makes 10-12 servings.
Date: December 1, 2002