Recipe: Zesty Cranberry Cake (using white cake mix and cranberry sauce, no oil)

ZESTY CRANBERRY CAKE

"This cake is so moist that you'd never guess it is made without out. Thank the cranberry sauce for that contribution! Serve the cake at those cranberry times of year - Thanksgiving and on through the winter holidays. But don't rule it out for spring and summer, too, since the sauce is available year-round on the grocer's shelf. But unlike the vivid red cranberry sauce, this cake turns pinkish tan as it bakes."

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (16 ounce) can jellied cranberry sauce, divided use
1 (18.25 ounce) package plain white cake mix
1⁄2 cup fresh orange juice (from 2 to 3 oranges or from the carton)
1 tablespoon grated orange zest (from 1 medium orange)
2 large eggs
1⁄2 cup confectioners sugar, sifted

Place a rack in the center of the oven and heat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Reserve 1⁄4 cup of the cranberry sauce for the glaze and place the remaining sauce, the (dry) cake mix, orange juice, zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is light brown on top and springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.

MEANWHILE, PREPARE THE GLAZE:
Place the reserved cranberry sauce and confectioners sugar in a small mixing bowl. Blend with a fork until well-combined and smooth.

Spoon the glaze over the cooled cake so that it drizzles down the sides and into the center. Slice and serve.

Store this cake, covered in wax paper or a plastic cake saver, in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Makes 1 Bundt cake, 16 servings
Source: The Cake Mix Doctor by Anne Byrn

Hi Manyhats!

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Happy Baking!

Betsy