Ingredients
1 cup butter, softened1 package (8 ounces) reduced-fat cream cheese2 cups sugar6 large eggs, room temperature3 tablespoons orange juice, divided4 teaspoons grated orange zest3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 can (14 ounces) whole-berry cranberry sauce1/2 cup dried cherriesGLAZE:1 cup confectioners’ sugar1/4 teaspoon grated orange zest4 to 5 teaspoons orange juice
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined.
In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix confectioners’ sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
