Glazed Cranberry And Orange Bundt Cake

• FOR THE CAKE:
• 3 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Milk
• 1/2 cups Orange Juice
• 3/4 cups Coconut Oil
• 1 cup Sugar Plus Extra For Coating The Pan
• 3 whole Eggs
• 2 cups Fresh Cranberries, Coarsely Chopped
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Orange Juice, Or As Needed

1. For the cake:
2. Preheat oven to 350u0b0F. Grease a 10-inch bundt or tube cake pan and coat with white sugar, dumping out excess sugar.
3. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. Combine the milk and orange juice in a small glass. Set aside.
4. Add the coconut oil and sugar to a large bowl and use a mixer to beat together until creamed. Add the eggs, one at a time, mixing until well combined. Using a third at a time, add in the flour mix and the milk/juice mix. Beat at low speed until everything is combined. Fold in the chopped cranberries. Spoon batter into prepared pan.
5. Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 minutes. Invert cake out of pan onto a serving plate and cool completely.
6. For the glaze:
7. In a small bowl, combine the powdered sugar with half of the orange juice. Mix well, adding more juice as needed to make a pour-able glaze. Spoon glaze over cooled cake. Garnish as desired.

cake, allpurpose, baking powder, baking soda, salt, milk, orange juice, coconut oil, sugar, eggs, fresh cranberries, powdered sugar, orange juice

Taken from tastykitchen.com/recipes/desserts/glazed-cranberry-and-orange-bundt-cake/ (may not work)