the ingredients :
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
1 orange zest – about 1 tablespoon
1/2 cup butter
2 tablespoons of sugar
1 1/2 cups fresh cranberries
1 cup powdered sugar
2-3 tablespoons water, milk or orange juice
Preheat oven 350 degrees. Spraying a brooder pan with cooking spray. Sprinkle two tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of cranberries on the bottom of the pan. Sit aside.
Cream together the butter and sugar until the sugar turns a lemon color, about four to five minutes. Add eggs one at a time and mix until combined.
Add orange juice and peel. Add bitter cream.
When combined, add flour, salt, and baking powder.
When it’s all combined together, stir it into the last 1/1/4 cups of cranberries.
Bake for 50-55 minutes until the tester comes out clean. Leave the pan for five minutes after removing the cake from the oven. Invert cake to a twine rack to cool. Mix the glaze ingredients and spread over the top and sides of the cake.