Ingredients
3¼ cups all purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
2 cups sugar
1 cup butter, softened
1 Tbsp plus ½ tsp grated orange peel, divided
4 large eggs
1½ cups sour cream, divided
1⅓ cups cranberries (fresh or frozen), coarsely chopped1¼ to 1½ cups powdered sugar
Directions
Heat the oven to 350°. Generously coat a 12-cup Bundt pan with non-stick cooking spray then flour.
Whisk flour, baking powder, salt and nutmeg in a large bowl. In another large bowl, beat sugar, butter and 1 tablespoon orange peel at medium speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating at low speed until well-blended. Beat in the flour mixture in 3 parts alternately with 1¼ cup sour cream, beginning and ending with the flour mixture. Stir in the cranberries. Pour the batter into the pan, smoothing the top.
Bake for 65 to 70 minutes or until a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 15 minutes and then invert the cake onto a wire rack. Cool completely.
Whisk 1¼ cup powdered sugar, ¼ cup sour cream, and ½ teaspoon orange peel in a medium bowl, adding the additional ¼ cup powdered sugar if necessary to reach the desired glaze consistency. Drizzle over the cake and let stand until set. Decorate as desired.