Cranberry Orange Cake

If you love Cranberry Orange Muffins, this is the same flavor in a single layer cake.
It's a Great Holiday Dessert.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan greased well with my Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pan generously with the Mix.

1/3 C Granulated Sugar
1/3 C Vegetable Oil
2 Large Eggs
2 TBS Grated Orange Zest, divided.
2 TBS Fresh Orange Juice, divided.
1/3 C All Purpose Flour
1/3 C Cake Flour
1/2 tsp Salt
1/4 tsp Baking Powder
1/3 C Chopped Dried Cranberries
1/4 C Sliced Almonds
3/4 C Confectioner's Sugar
2 tsp Whole Milk

Cake:
In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Oil
Eggs
1 TBS Orange Zest
1 TBS Orange Juice
Mix until Well Combined.

In Medium Mixing Bowl:
All Purpose Flour
Cake Flour
Salt
Baking Powder
Whisk Well.
Add this to the Sugar and Oil Mixture.
Gradually Mix just until Incorporated.

Add:
Cranberries, folded in by hand.
Spoon Batter into the Cake Pan.
Sprinkle the Top with Almonds.
Bake for 20 - 25 Minutes, until a toothpick in the center comes out clean.
Remove Pan to a Rack for 5 Minutes.
Invert onto a Flat Surface.
Transfer to a Serving Platter.
Prepare the Icing.

Icing:
In a Small Mixing Bowl:
Confectioner's Sugar
1 TBS Orange Juice
Milk
Whisk Well.
Spoon into the Top of the Cake.
Sprinkle evenly with 1 TBS Orange Zest.
Cut into Wedges to Serve.

Enjoy!
Peace in the Kitchen!