Zesty Cranberry Cake

Zesty Cranberry Cake

By:
Community Classics .
Edited on Oct 13, 2007

A light cake very moist but without oil.

Ingredients

1 16oz can jellied cranberry sauce, divided
1 pkg plain white cake mix
1/2 cup orange juice
1 Tbls orange zest
2 large eggs
1/2 cup powdered sugar sifted

Directions

Preheat oven to 350. Spray 12 cup bundt pan with cooking spray and dust lightly with flour, shake out excess.
Reserve 1/4 cup cranberry sauce for glaze.
Place remaining cranbery sauce, cake mix, orange juice, zest and eggs in large mixing bowl. Blend with low speed for 1 minute, scrape sides of bowl. Increase speed to medium and beat for 2 minutes. Pour into the prepared pan, smoothing the top.
Bake 30-35 minutes or until top is brown and springs bake when lightly touched.
Cool on wire rack for 20 minutes. Turn out on a serving plate and cool 20 minutes more.
Prepare glaze: Mix the 1/4 cup cranberry sauce with the 1/2 cup powdered sugar until smooth. Spoon over cake so it drizzles down the sides.
Store, covered, in the refrigerator.

Not a NESTLÉ®-tested recipe.


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