CRANBERRY-ORANGE BRUNCH CAKE

3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. fresh grated nutmeg
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
1 Tbsp. grated orange peel
3 large eggs
1 cup freshly squeezed orange juice
1 1/2 cups fresh cranberries
3/4 cup chopped pecans

Preheat oven to 350 degrees F. Well-grease and flour a 10-inch tube pan with removable bottom.

Stir together flour, baking powder, baking soda, and spices. Set aside.

With electric mixer, beat together the butter, sugar, and orange peel until creamy. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and orange juice, blending well.

By hand, carefully stir in the cranberries and nuts. Spoon batter into prepared pan.

Bake at 350 degrees until a wooden pick inserted comes out clean. This should take about 1 hour. Cool in pan on a rack for at least 30 minutes. Remove cake from pan and let cool completely on a serving plate.

Servings:10
Source: Karen/No. CA