Tuscan Sun Orange Cranberry Cake
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
Reviews
This is a wonderful citrus-y treat. Would call this a scone, more than a cake. It only uses 1/4 teaspoon baking powder and total flours = only 2/3 Cup. Be sure you use an 8” (no larger) pan, as the batter is a very small amount once dry ingredients are mixed with wet ingredients. Glaze only needs 1 Tbspn of the orange juice. Added milk made it very soupy. I cooled completely before drizzling on top. If scone is still warm, this melts glaze more, making it very thin. Optional - (1) drop of orange essential oil in glaze made this very citrusy