3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1-1/2 cups sour cream, room temperature
2 teaspoons vanilla extract
12 Tablespoons unsalted butter, softened
1 cup granulated sugar
zest of one orange
3 large eggs, room temperature
3/4 cup chopped pecans, toasted
1 (14 oz) can whole berry cranberry sauce
Glaze:* I didn’t do the glaze.
1 cup confectioners’ sugar
1-1/2 Tablespoons orange juice
Preheat oven to 350 degrees F. Grease and flour (really well) a 12 cup tube or Bundt pan. In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.
In a large bowl using an electric mixer on medium speed, cream butter, sugar and orange zest until fluffy and light, about 2 minutes. Beat in eggs, one at a time. Scrape down bowl. Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined. Fold in pecans.
In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened. Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over. Repeat layers, ending with last 1/3 of cake batter.
Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until skewer inserted in center comes out clean, 55 minutes. Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.
When cake is cool, whisk together confectioners’ sugar and juice until glaze is smooth and has desired consistency (add more juice or sugar if too thick or thin). Drizzle glaze over cake. Let stand until glaze sets, about 10 minutes.