Peachy the Magazine December 2013 - Page 32

Cranberries. Cranberries. Cranberries! almonds and all cranberries. Transfer batter to prepared Bundt pan. Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely. To prepare icing, stir powdered sugar and 2 teaspoons orange juice in small 32 PEACHY bowl until sugar dissolves. Mix in more juice by ½ teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. Cake can be made up to three days ahead. Cover with cake dome and store at room temperature. PLAN AHEAD!