This is another recipe I got off of All Recipes - Originally posted by Laura Owen, I took her basic recipe and changed it up a bit - so a big Thank You to Laura!!
1/2 C Butter (room temp)
1 C White Sugar
Zest of 1 Orange
3 Eggs (room temp)
1 teas Vanilla Extract
2 C AP Flour
1 teas Baking Powder
1 teas Baking Soda
1/2 teas salt
1 C Sour Cream
1 16oz Can Whole Berry Cranberry Sauce (or you could use home made sauce)
Juice of 1/2 Orange
1 - Preheat Oven to 350 degrees F (175 degrees C) Grease and flour one 9 or 10 inch tube pan. I used a 10 inch pan as that is what I have.
2- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in eggs one at a time then add the Vanilla and the orange zest - mix completely. In another bowl sift together flour, soda, powder and salt.
Stir the flour mixture into the creamed mixture alternately with the sour cream.
3 - Pour 1/2 of the batter into prepared tube pan. Spoon the cranberry sauce over the batter...
At this point swirl the sauce into the batter and then pour the rest of the batter to cover the cranberry swirl center.
4 - Bake for about 55 minutes in the preheated oven, until golden brown. I also checked with a toothpick for doneness and 55 mins was about right.
5- When the cake is completely cooled and popped out of the cake pan you can make a glaze from the orange juice and icing sugar. I made it pretty thick but you can judge that for yourself.
The cake looks pretty cut ...
and on a platter.....
I have looked for a way to use up the extra cranberry sauce at Thanksgiving and I think this is a winner recipe.