Presented by Pastry Chef Wendy Raymond Flatiron Kitchen + Taphouse
Cake 2 cups of fresh or frozen cranberries, chopped 1 2/3 cups of sugar 2/3 cup vegetable oil 1/2 cup milk 2 teaspoons grated orange zest 1 tablespoon orange juice 2 teaspoons vanilla 4 eggs 3 cups all-purpose flour 1/2 cup coarsely chopped walnuts (optional) 4 teaspoons baking powder 1 teaspoon salt
Glaze 1 cup of powdered sugar 4 tablespoons of milk 2 tablespoons of orange juice 1 tablespoon of lemon juice
Preheat oven to 350 degrees. Grease bottom only of 9X13 baking pan. Mix cranberries, sugar, oil, milk, orange zest, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pan.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Make glaze by mixing all ingredients. Cool cake 10 minutes. Poke holes in cake with end of wooden spoon. Drizzle with glaze. Loosen sides of cake from pan. Let cake cool and serve.