I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)

Spencer & Serena
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Cake:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.

  • While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.

  • Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.

Cook's Note:

Try this pretty frosting option instead of the glaze: Frost the top of the cake by mounding on cream cheese frosting. Mash 1/4 cup cranberry sauce with a tiny bit of orange juice (enough to make a thinner sauce) in a small bowl, and drizzle spoonfuls over the top of the frosted cake.

Nutrition Facts

392 calories; 18.3 g total fat; 6 mg cholesterol; 352 mg sodium. 54.7 g carbohydrates; 4.3 g protein; Full Nutrition