1 1/2 C +1 T fresh squeezed blood or navel orange juice (4-5 large oranges)
1 T finely grated orange zest
3 1/2 C all-purpose flour
1 1/2 tsp baking powder
1 3/4 tsp salt
4 large eggs
3 C sugar
1 C + 1 T of The Olive Bin's Orange Olive Oil
1/2 C cranberries, dried
1 C confectioners sugar
Preheat oven to 350F. Coat a 12 cup bundt or tube pan with orange oil.
Whisk together the flour, baking powder and salt in a large bowl and set aside.
In a large bowl, beat eggs on medium-high speed until well combined. Slowly pour in sugar and continue beating until thick and pale yellow. On low speed, alternate adding flour mixture and olive oil, starting and ending with the flour mixture, and beat until just a few whips of flour remain.
Pour in 1 1/2 C orange juice, zest and dried cranberries and whirl for a few seconds to bring batter together.
Pour the batter into prepared pan and bake for 1 hr 15 min. Transfer to wire rack and cool for 15 min. Then turn the cake out onto rack over sheet pan. Mix together 1 tbsp orange juice with confectioners sugar to form glaze. Pour slowly over the wam cake. Enjoy!
