Double Cranberry Cake

Name: Double Cranberry Cake
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 14 teaspoon salt; 1 cup butter, softened; 1 12 cups sugar; 4 eggs; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1 cup milk; 2 cups cranberries (fresh or frozen); 1 cup dried cranberries; 1 12 cups icing sugar; 2 12 teaspoons lemon juice

13 ingredients

17 steps

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon salt
1 cup butter, softened
1 12 cups sugar
4 eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 cup milk
2 cups cranberries (fresh or frozen)
1 cup dried cranberries
1 12 cups icing sugar
2 12 teaspoons lemon juice

Directions

1

Preheat oven to 350F Grease a 10-inch tube pan.
2

Combine flour, baking powder and salt in a bowl.
3

Reserve.
4

Beat butter and sugar until light and fluffy, about 2-3 minutes.
5

Add eggs one at a time, beating well after each addition.
6

Add lemon zest and vanilla extract.
7

Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour.
8

Stir in cranberries.
9

Batter will be thick.
10

Place batter in prepared pan.
11

Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean.
12

Cool.
13

GLAZE:.
14

Combine icing sugar and lemon juice in a bowl.
15

Stir well.
16

Drizzle over cooled cake.
17

TIP: When baking this cake in two 8x4-inch loaf pans, bake at 350F for 60-70-minutes or until a toothpick inserted in center comes out clean.