Cranberry Orange Cake Doughnuts

• 1/2 cups Softened Butter
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1 Tablespoon Orange Zest
• 1-2/3 cup All-purpose Flour
• 1-1/4 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Milk
• 1/2 cups Chopped Fresh Cranberries
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1/2 Tablespoons Orange Zest
• 3 Tablespoons Heavy Cream

1. Preheat oven to 350u0b0F. Grease 2 nonstick doughnut pans with cooking spray and set aside.
2. In a large bowl, mix butter and sugar together until creamed. Stir in vanilla, eggs and orange zest.
3. Alternate adding in the dry ingredients with the milk, starting with the dry and ending with the wet. Do not over mix.
4. Stir in chopped cranberries.
5. Spoon into prepared pans evenly, about 2 spoonfuls of batter into each cavity. Reduce oven temperature to 325u0b0F and bake 12-14 minutes or until bottoms are barely starting to turn golden. Remove from oven and cool completely.
6. For the glaze, add all ingredients into a small bowl and stir until smooth and runny. (You may need to add more cream to get the desired consistency.)
7. Place a doughnut down into the glaze halfway and remove. Place on a rack and continue to dip until all doughnuts have been glazed. After 2 hours, glaze should be set.

butter, sugar, vanilla, eggs, orange zest, allpurpose, baking powder, ubc, milk, fresh cranberries, powdered sugar, orange zest, heavy cream

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