WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Recipe #340691 -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!

Ingredients

12 serv.

Cake
all-purpose flour↗2 1⁄4 cups
rolled oats↗1 1⁄2 cups
baking powder↗1 tablespoon
baking soda↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
butter↗3⁄4 cup
softened
sugar↗1 cup
eggs↗3
milk↗1 cup
fresh cranberries↗2 cups
chopped
sugar↗2 tablespoons
orange peel↗2 teaspoons
finely shredded
orange extract↗1 teaspoon
optional
nuts1⁄2 - 3⁄4 cup
toasted, then chopped (optional)
cup orange juice (freshly squeezed ) (optional)1⁄3
Orange Glaze↗
cup powdered sugar↗1
teaspoon orange peel (finely shredded)↗1⁄2
teaspoons orange juice↗2 -3

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Grease and flour tube or bundt pan; set aside.
3
In a bowl stir together flour, oats, baking powder, soda and salt.
4
In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
5
Add 1 cup sugar; beat until combined.
6
Add eggs; beat until well combined.
7
Alternately add flour mixture and milk, beating on low speed after each addition until combined.
8
Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
9
Spoon batter into prepared pan; spread evenly.
10
Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
11
Drizzle orange glaze over completely cooled cake.
12
In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
13
Makes 12 servings.

Source: food.com

Original recipe ↗

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