Blood Orange Glazed Cake

I made a recipe that was in our local newspaper last week for a Blood Orange Bread but, by mistake, the ingredient list omitted any fat, such as butter or oil. Needless to say, the bread didn't come out very well and had to be tossed!
So today, having a few extra blood oranges still hanging around, I decided on this recipe. The recipe is actually for a Glazed Orange Cake, that I found in an old cookbook I bought over the weekend but I just subbed the blood oranges for the regular oranges.
And the bonus is the beautiful intense color of the glaze that comes from the blood orange.
I threw in a handful of dried cranberries which go so well with the orange flavor, but raisins or chopped nuts such as walnuts or pecans would also be great. The cake is moist with just the right amount of sweetness and the flavor of the orange really comes through.

Whisk the dry ingredients together in a small bowl and set aside.

In a mixing bowl, beat the butter and sugar for about 2 minutes.

Then add the grated orange zest and beat to combine.

Beat in the eggs, one at a time, beating well after each addition.

Then add in the vanilla.

Add the dry mixture...

Alternating with the buttermilk, beginning and ending with the dry ingredients.

Once that's nicely mixed together, throw in the dried cranberries, or whatever other add ins you'd like and mix that just til combined.

Pour the batter into a prepared loaf pan...

And bake at least an hour, but mine took more like 15 minutes more. I actually lost count because it kept taking longer..and longer.. and I don't really remember how many times I reset the timer! Just be sure to test the cake by inserting a toothpick into the center and if it comes out clean...it's done! The cake will get a nice golden color. If you think the bottom may be getting too dark, just put a baking sheet under the loaf pan to help prevent further browning.
Allow the cake to cool almost completely before pouring on the glaze.

Blood Orange Glazed Cake(adapted from "Fanny Pierson Crane, Her Receipts 1796"

1/2 cup ( 1 stick) unsalted butter

1 cup sugar

zest of one blood orange

2 eggs

1 tsp. vanilla

2 cups AP flour

1 tsp. baking soda

1/2 tsp salt

1 cup buttermilk

approx. 1/3 cup dried cranberries ( raisins, walnuts or pecans could be used instead)

Glaze recipe below

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Preheat oven to 350. Grease and lightly flour a regular size loaf pan.

1. Whisk the flour, baking soda and salt together in a small bowl and set aside.

2. In a mixing bowl, beat the butter and sugar til light, about 2 minutes.

3. Add in the orange zest, then the eggs, one at a time, beating well after each addition.

4. Add in the vanilla.

5. Mix in the flour mixture alternating with the buttermilk, beginning and ending with the flour mixture.

6. Stir in the dried cranberries ( or other add in you're using), then pour the batter into the prepared pan.

7. Bake for at least an hour, maybe a little longer. Insert a toothpick into the center and if it comes out clean, it's done.

Glaze:

Mix 3/4 cup confectioners' sugar with enough blood orange juice to make a glaze with a thin enough consistency to pour. Add more sugar if too thin or more juice if too thick.

Note: You may need to place a baking sheet under the loaf pan during the last 10 minutes or so to help prevent the bottom from darkening too much.