Ingredients:
***for cake***
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups milk
2 teaspoons grated orange zest (colored portion of peel)
½ teaspoon orange extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
½ tsp salt
1 sticks butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
4 large egg whites
1 cup fresh cranberries cut in half
***For Frosting***
1 cup powdered sugar
3 Tablespoons milk
2 teaspoons orange zest
½ teaspoon orange extract
***Frosted Cranberries***
2 tablespoons water
1 tablespoon pasteurized egg white (these are 100 % safe, or use corn syrup as a sub)
1 cup package fresh cranberries
1 cup white sugar
Directions:
***Cake***
Preheat oven to 350 degrees. Grease a 9-inch bundt cake pan.
Combine granulated sugar, brown sugar, milk, butter, vanilla extract, orange zest and extract in a large bowl; beat until smooth. In another large bowl, combine/sift flour, cinnamon, ginger, nutmeg baking soda, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside.
With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely.
***Frosting***
While cake is cooling combined powdered sugar, orange zest, orange extract, cranberries and milk- add each tablespoon of milk at a time while stirring (you want it to be a little runny). When cake has cooled dump cake on to your serving dish, and drizzle frosting over the whole cake
***Frosted cranberries***
For the frosted cranberries light coat cranberries w/ egg or corn syrup, just roll the cranberries in it as you would the sugar but lift them out w/ a fork to avoid excess. Before the egg/corn syrup dries sprinkle half the sugar over top and roll them around to coat. Keep sprinkling the rest of the sugar as needed while rolling cranberries around till fully coated.
Just a heads up not to keep these in an airtight container. They lose their frosted sugary coating & get kinda gooey. You can also just leave out a bowl of the frosted cranberries for a snack.
To finish the cake:
When cake has cooled dump cake on to your serving dish, and drizzle frosting over the top of the whole cake. Now place the sugar coated cranberries on top along the bottom for color and decoration.
Personal Comments:
I tried using just the juice from the orange but it leaves a more bitter taste then the orange extract does. So if at all possible i strongly urge the extract! I loved the dessert, it made the holiday just a little more tasteful! 5 out of 5 stars
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