Carey’s Orange Bundt Cake

1 1/2 cup sugar 4 eggs 1/4 cup orange juice 3/4 cup butter or margarine 2 1/2 cups flour 3 tsp. baking powder 1 large orange 1 grated orange peel 1 tbsp. orange extract

Directions:

• Preheat oven to 350° F.

• Grease and flour 12-cup bundt pan.

FOR BATTER

• Zest the orange peel and set aside.

• Peel the orange and purée.  

• Pore orange purée into measuring cup.  Top up with orange juice to make 1 cup.

• In large bowl, combine sugar and eggs, beat well.

• Add melted butter or margarine.  Beat well.

• Add orange purée mixture, grated orange peel and orange extract.  Beat well.

• In smaller bowl, mix together flour, baking powder.

• Add to creamed mixture.

• Beat until smooth.

TO ASSEMBLE

• Bake at 350 degrees F for 60 minutes or until cake tests done.  

• Dust with icing sugar.

Orange Cranberry Sauce

• 3 cups cranberries
• 3/4 cup orange juice
• 1/3 cup sugar
• zest of 2 oranges, chopped
• segments from 2 oranges

Mix everything except orange segments in a pot. Bring to a boil, reduce heat and simmer for 20-25 minutes. Gently stirring until the berries start to pop. Add orange segments half way through cooking time.

Remove from heat and add sugar if needed.