Cranberry Christmas Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, toss the dried cranberries with 1 tablespoon of the measured flour until lightly coated to prevent sinking.
3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, mixing until combined.
7. Gently fold in the floured cranberries using a spatula until just combined; do not overmix.
8. Spread the batter evenly into the prepared pan and bake for 40–50 minutes.
9. Prepare the glaze by whisking together powdered sugar, fresh orange juice, and orange zest.
10. Apply the zesty orange glaze over the cooled cake before serving.