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Cream butter with orange zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
This simple, fresh cranberry cake can easily transition into other seasons by swapping cranberries for other fresh berries. It’s served with a creamy vanilla sauce. Orange juice and orange zest gives light orange flavor to go alongside fresh cranberries in this Bundt cake.
This easy one bowl snack can be made with fresh or frozen cranberries, but don’t let the simplicity fool you, this cranberry dessert packs a flavorful punch! 2 cups whole cranberries, you can use frozen, but don’t thaw. Preheat the oven to 350F and lightly spray a 9×9 inch baking pan.
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