Isn’t that a beautiful cake? It was pretty tasty too. It took a little time to make but wasn’t difficult.

CAKE

3 cups flour

2 cups fresh cranberries

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

6 eggs, at room temperature

1 teaspoon vanilla

zest of 2 oranges

1 tablespoon orange juice

3/4 cup milk

SUGARED CRANBERRIES

2 cups sugar

1/2 cup water

2 cups fresh cranberries

1 For the cake, heat oven to 350. Spray bundt pan with cooking spray for baking.

2 Pour 3 cups flour into a bowl. Place cranberries in another bowl. Add 2 tablespoons of flour into cranberry bowl and toss gently to coat berries.

3 Beat together butter and sugar until soft and fluffy. Mix in baking powder and salt, just until combined. Add eggs, one at a time, adding 2 tablespoons of flour after each egg, beating after each addition. Add vanilla, orange zest, and orange juice and beat until combined.

4 Add 1/3 of remaining flour then half the milk beating after each addition, then repeat ending with last of flour. Fold in cranberries.

5 Pour batter into prepared pan. Bake for 1 hour or until toothpick comes out clean. Remove to rack to cool for 10 minutes before removing from pan.

6 For the sugared cranberries, while the cake is baking, put cranberries and water into saucepan and bring to a simmer until sugar is dissolved, about 5 minutes, stirring often. Remove from heat and pour cranberries into pot, stirring gently to coat cranberries with sugar mixture. When coated, pour onto a cooling rack with parchment underneath (to catch the drips) in a single layer and let sit for about 45 minutes to an hour. Pour remaining sugar into a bowl and add cranberries, tossing gently to coat with sugar. Decorate cake with sugared cranberries.

recipe for cake from Beyond the Chicken Coop

recipe for sugared cranberries from Bunsen Burner Bakery