Ingredients
SUGARED CRANBERRIES (OPTIONAL):3 tablespoons light corn syrup1 cup fresh or frozen cranberries1/3 cup sugarCAKE:1 package (12 ounces) fresh or frozen cranberries1-1/2 cups sugar1/2 cup butter, softened1-1/2 cups packed brown sugar3 eggs1/3 cup unsweetened applesauce1-3/4 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon cream of tartar1/4 teaspoon salt2/3 cup orange juiceGLAZE:2/3 cup confectioners’ sugar2 tablespoons butter, melted4 teaspoons lemon juice
Preparation
If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature.
Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries.
Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate.
Mix confectioners’ sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.
