Say WHAT!? Oh, yes. Fresh cranberries and clementine zest give this cake an excellent flavor, and we push it right over the edge with our Cranberry Clementine SweetShine glaze.
Here’s what you need:
1 1/2 c. fresh cranberries
1 Tbsp. clementine zest
2 tsp. baking powder
1 1/2 c. flour
1 c. powdered sugar
1/4 tsp. salt
1 1/8 c. sugar
1/2 c. butter
1 c. sour cream
2 Tbsp. Cranberry Clementine SweetShine
juice of 2 clementines
*Preheat oven to 350 degrees
First, cream together butter and sugar until combined.
Add eggs 1 at a time, mixing until incorporated.
Add clementine zest.
Add clementine juice.
Add sour cream, and mix until incorporated.
Add baking powder, and mix until combined.
Add 1/4 c. cranberries and stir.
Grease a bundt pan and evenly sprinkle with 2 Tbsp. sugar.
Pour 1/4 c. cranberries into the pan.
Pour batter into prepared pan and bake for 50-55 minutes or until pick inserted in center comes out clean.
Let cake sit in pan for 5 minutes after removing from oven, then turn cake over on a wire rack to cool.
While cake cools, prepare glaze by mixing powdered sugar with Cranberry Clementine SweetShine and whisk to combine.
Pour over cooled cake.