Tis the season for cranberry and orange, right? For some reason, these two fruits are synonymous with the holiday season. The main reason I love this cake…it can also be a breakfast (yes, I have been known to eat chocolate cake for breakfast but a yellow cake with fruit in it…that’s nothing to be ashamed of!). Tart and flavorful, this cake will be the perfect accompaniment to any holiday gathering…from brunch to dinner, this cake has you covered.
**Before you start baking, make sure you zest your orange before you slice it and squeeze the juice out**
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup water
1/4 cup fresh orange juice, plus more for glaze
3 tablespoons orange zest, divided
1 cup fresh cranberries
2 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, orange juice and eggs with electric mixer. Stir in 2 tablespoons of zest and cranberries. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with a tablespoon or two of fresh orange juice and remaining tablespoon of zest. (Add more powdered sugar if your glaze is too runny or more juice if it’s too thick.) Spoon over cooled cake.
You can use frozen cranberries in this instead of fresh but during the Christmas season, fresh are so abundant that I would just stick to them.
You should eat this cake for breakfast while watching A Christmas Story. For some reason, I always find myself in my pjs watching that movie.
2 more weeks until Christmas!