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Cranberry Orange Cake - Country Living

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY ORANGE CAKE - COUNTRY LIVING
 Categories: Ctry living, Holiday, Cake, Dessert
      Yield: 12 Servings
 
      3    Large navel oranges
  3 1/2 c  Unsifted all-purpose flour
      1 tb Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Granulated sugar
      1 c  (2 sticks) butter, softened
      4    Large eggs
      1 ts Vanilla extract
  1 1/2 c  Fresh or frozen cranberries,
           -chopped
    1/2 c  Chopped walnuts
      1 c  Confectioners' sugar
           Candied Orange Peel and
           -Cranberries (recipe
           -follows; opt.)
           Fresh mint sprigs and gold
           -ribbon (opt.)
 
  1. Using a grater, finely grate the rind from 1 orange and set aside.
  If making Candied Orange Peel, with vegetable peeler, remove orange
  part of peel in strips from the remaining 2 oranges. Whether peeled
  or not, cut all oranges in half and ream in juicer or squeeze to get
  about 1 1/4 C juice. Set juice aside.
  
  2. Heat oven to 350'F. Grease and flour a 10-inch Turk's-head mold or
  tube pan. In small bowl, combine flour, baking powder, baking soda,
  and salt.
  
  3. In large bowl, with electric mixer on medium speed, beat granulated
  sugar and butter until light and fluffy. Add eggs, one at a time,
  beating well after each addition. Beat in grated orange rind and
  vanilla until combined.
  
  4. Reduce mixer speed to low and alternately beat in flour mixture
  and 1 C orange juice (beginning and ending with flour mixture) until
  batter is smooth. Fold cranberries and walnuts into batter; spoon
  batter into prepared pan.
  
  5. Bake cake 55 to 60 minutes or until cake tester inserted in center
  of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
  Remove from pan; cool completely on rack.
  
  6. Meanwhile, in small bowl, with electric mixer or spoon, beat
  confectioners sugar and 1 T  orange juice until well mixed (icing
  should be smooth and just thick enough to drip from a spoon). If
  necessary, add more juice, 1 t  at a time, to reach desired
  consistency. Prepare Candied Orange Peel and Cranberries, if desired.
  
  7. Transfer cake to serving plate. Spoon icing over top of cake,
  allowing it to slowly drip down the side. If desired, top with
  candied peel and 5 cranberries; decorate with mint sprigs tied with
  gold rib- bon and remaining 2 cranberries.
  
  Candied Orange Peel and Cranberries: Cut reserved orange-peel strips
  into 1/8-inch-wide strips. Drop strips into s@all saucepan of boiling
  water and blanch 1 minute. Drain strips in strainer. Repeat with
  fresh boiling water to blanch orange strips again. Drain and return
  strips, plus 7 fresh or frozen cranberries, to sauce-pan. With fork,
  stir in 1 T sugar and heat until sugar dissolves and coats peel and
  cranberries. Cool to room temperature.
  
  Country Living/Dec/93  Scanned and fixed by DP and GG
 
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