Instructions:

1. Preheat oven to 350ºF.
2. Apply non-stick spray to a 12-cup bundt pan and set aside.
3. Using a paddle attachment on your stand mixer, cream until light and fluffy:
• 1 cup butter, unsalted , room temperature
• 2 cup granulated sugar
4. In a separate small bowl whisk:
• 4 eggs, large
5. Whisk egg mixture into creamed butter mixture.
6. Add and mix in:
• 1 tsp vanilla extract
• 3 tsp orange zest , grated
7. Add and mix in:
• 1 cup all-purpose flour
8. Add and mix in:
• ¹/₂ cup sour cream
9. Add and mix in until smooth:
• 1 ¹/₂ cup all-purpose flour
10. In a small bowl, combine:
• 1 ¹/₂ cup cranberries, fresh , chopped
• 1 TBS all-purpose flour
11. Fold cranberries into batter.
12. Pour into prepared pan. Bake at 350ºF for 45 minutes.
13. Reduce temperature to 325ºF and bake 20 minutes, or until a skewer inserted in the center comes out clean
14. Remove to a cooling rack to cool.
15. To glaze, blend until smooth in a medium-size bowl:
• 2 cup powdered sugar
• 1 TBS water
• 1 tsp orange extract
16. If glaze is too thick, add more water sparingly.
17. Place the cake on the cooling rack and place thecooling rack over a baking sheet.
18. Spoon the glaze over the cake, allowing it to drip down sides.