Tuscan Sun Orange Cranberry Cake

Name: Tuscan Sun Orange Cranberry Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1/3 cup sugar; 1/3 cup canola oil; 2 large eggs, room temperature; 1 tablespoon grated orange zest; 1 tablespoon orange juice; 1/3 cup all-purpose flour; 1/3 cup cream of wheat or farina flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/3 cup dried cranberries, chopped; 1/4 cup sliced almonds; ORANGE GLAZE:; 3/4 cup confectioners' sugar; 1 tablespoon orange juice; 2 teaspoons 2% milk; Grated orange zest, optional

This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It's an old-world Italian-style cake, delicious but not too sweet. The orange-cranberry combination is perfect! —Ninette Holbrook, Orlando, Florida

Ingredients

1/3 cup sugar
1/3 cup canola oil
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/3 cup all-purpose flour
1/3 cup cream of wheat or farina flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup dried cranberries, chopped
1/4 cup sliced almonds
ORANGE GLAZE:
3/4 cup confectioners' sugar
1 tablespoon orange juice
2 teaspoons 2% milk
Grated orange zest, optional

Directions

Preheat oven to 350°. Grease an 8-in. round baking pan.
In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.
Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.