Dimensions® Sn…
Cran-Orange Snowflake Cake
Welcoming scents of the season will fill your home when baking our cran-orange snowflake cake. The unique non-stick snowflake pan is also ideal for making delicious breads and gelatins.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks butter or margarine softened
- 1-1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon orange zest
- Easy-Add vanilla extract Add to shopping list vanilla extract
- 1 cup sour cream
- 1-1/2 cups cranberries fresh or frozen, coarsely chopped
- 3/4 cup pecans finely chopped , toasted
- confectioner's sugar
Makes:
Cake serves 12.
Instructions:
Step 1
Preheat oven to 325°F. Spray snowflake pan with vegetable pan spray; set aside.
Step 2
Combine flour, baking powder and salt in medium bowl; set aside.
Step 3
Cream butter and sugar in large mixing bowl with electric mixer. Add eggs, one at a time, beating thoroughly after each addition.
Step 4
Add orange zest and vanilla extract. Add flour mixture alternately with sour cream; mix well.
Step 5
Gently stir in cranberries and pecans. Spoon batter evenly into prepared pan.
Step 6
Bake 55 to 60 minutes or until cake tester inserted in center comes out clean.
Step 7
Cool in pan 8 to 10 minutes. Carefully invert cake onto cooling rack. Cool completely.
Step 8
Dust cake with confectioners´ sugar.
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