This cranberry orange cake is the Winter version of my lemon raspberry cake. It’s bright, vibrant, and absolutely beautiful.

1 1/2 cups flour
2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange – about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 – 3 tablespoons water, milk or orange juice

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