Cranberry Brunch Cake


This is great for Christmas Brunch!

3 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1 cup butter, slightly softened

2 cups granulated sugar

1 T. grated orange zest

3 eggs

1 cup orange juice (fresh is best)

1 1/2 cups fresh or frozen cranberries

3/4 cup chopped nuts (I use walnuts)

Preheat oven to 350 degrees.

Grease and flour a 10 inch angel food cake pan or bundt pan.

Measure dry ingredients together and sift or mix with a wire whisk. Set aside.

Cream butter, sugar, and orange zest with an electric mixer. Add eggs one at a time mixing well after each. Alternately add flour mixture and juice. Gently stir in cranberries and nuts.

Pour into prepared pan and smooth evenly. Bake at 350 degrees for about 1 hour or until a tooth pick comes out clean. Cool in pan for 30 minutes before turning out onto a cake plate. Server warm but it’s great the next day also, gets more moist.


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