Ingredients
- 2 eggs
- 3/8 batter prepared (into pan)
- 3/8 cranberry sauce on top
- 12 cup bundt (pan)
- 16 oz cranberry sauce
- 2 c all purpose flour
- 1 c nonfat sour cream
- 1 c powdered sugar
- 1/2 c butter
- 5 tb orange juice
- 1 tb nonfat sour cream
- 1 ts baking powder
- 1 ts baking soda
- 2 ts orange peel
- 1/2 ts salt
Cool for 10 minutes; remove from pan. Cool completely. In a medium bowl, stir together powdered sugar, sour cream and orange juice. Drizzle over cooled coffeecake and garnish with sugared cranberries and mint leaves. To make sugared cranberries, stir together 2 tablespoons water and 1 tablespoon corn syrup in a small bowl. Dip cranberries in water mixture then roll in sugar. Place on waxed paper and refrigerate for at least one hour before using. ----
