Cranberry Christmas Cake

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon salt
• 2 1/2 cups Brown Sugar (packed)
• 1/2 cup Granulated Sugar
• 1 cups butter softened
• 5 Eggs (at room temperature)
• 1 tablespoon Vanilla Extract
• 1/4 cup orange juice (fresh squeezed)
• 1 tablespoon orange zest
• 3/4 cup buttermilk ( at room temperature)
• 2 cups fresh cranberries
• 3/4 cups cranberry sauce (jarred not canned)
• 2 1/2 cups powdered sugar
• 2 tablespoons butter (melted and cooled)
• 2 teaspoons vanilla
• 4-6 tablespoons milk

Instructions

1. 1

   Preheat the oven to 350F. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.

2. 2

   Mix the flour, baking soda, and salt in a large bowl. Set aside.

3. 3

   Cream butter, brown sugar, and Granulated sugar in a large bowl until light and fluffy. Beat in the eggs, and mix in the vanilla, orange juice, zest, and buttermilk until incorporated (the batter will be quite thick). Fold in the cranberries.

4. 4

   Spoon half the batter into the prepared pan, spoon the cranberry sauce evenly over the batter then top with the remaining batter.

5. 5

   Bake for 60 to 75 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

6. 6

   --- For The Glaze ---

7. 7

   Sift the sugar into a large mixing bowl to avoid lumps.

8. 8

   add the melted butter, vanilla, and 4 tablespoons of the milk. Mix well and add more milk as needed for the desired consistency. Drizzle over the cooled cake.