Tuscan Sun Orange Cranberry Cake

• 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
• 3/4 cup confectioners' sugar
• 1 tablespoon orange juice
• 2 teaspoons 2% milk
• Grated orange zest, optional

1. Preheat oven to 350u0b0. Grease an 8-in. round baking pan.
2. 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.
3. Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
4. Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

sugar, canola oil, eggs, orange zest, orange juice, flour, cream of wheat, salt, baking powder, cranberries, almonds, sugar, orange juice, milk, orange zest

Taken from www.tasteofhome.com/recipes/tuscan-sun-orange-cranberry-cake/ (may not work)