Cranberry Blood Orange Olive Oil Cake

1 1/2 c. plus 1 Tbsp. fresh squeezed blood or navel orange juice (4-5 large oranges)
1 Tbsp. finely grated orange zest
3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 3/4 tsp. Kosher salt
4 large eggs
3 c. granulated sugar
1 c. plus 1 Tbsp. Blood Orange Olive Oil
1/2 c. dried cranberries
1 c. confectioners sugar


Position a rack in the middle of the oven, remove any racks above, and set the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with 1 Tbsp. Blood Orange Olive Oil and set aside. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoons of orange juice; if not, squeeze the 5th orange. Set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and Blood Orange Olive Oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest, and dried cranberries and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 and 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.

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