The Sweet Stash
Owner, Whitney May, just might be sweeter than her cakes.
Have you ever met an unfriendly baker? They’re pretty hard to find, and Whitney May certainly isn’t one of them. Whitney and Vaughn May c...
Whitney May is the owner and baker at The Sweet Stash, which has been enticing shoppers at the Nashville Farmers' Market for 2 years now. This is a best seller at The Sweet Stash around the holidays. We added some cornmeal to Whitney’s recipe to give it some texture, but it’s great with all flour too. Perfect for breakfast as well as dessert. We like to keep this around over the holidays for drop-in guests, whether it's breakfast, lunch or dinner.
Ingredients
SERVINGS: 16–20 Serving(s)
Cake
- 8 tablespoons butter
- 2½ cups sugar
- 2 eggs
- ½ cup yellow cornmeal
- 3 cups flour (or 4 cups flour and no cornmeal)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups buttermilk
- 1½ cups fresh cranberries
- 1 tablespoon freshly grated orange zest
Orange Glaze
- 4 cups powdered sugar
- Fresh orange juice (to taste)
- 1 tablespoon freshly grated orange zest
Instructions
1. For cake, place butter and sugar in a mixer bowl. Mix on medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Combine dry ingredients in a separate bowl, stir well. Add flour mixture to batter alternately with buttermilk, mixing just until combined.
2. Toss cranberries in 1 teaspoon flour. Fold into batter with orange zest. Pour batter into greased and floured 6-cup bundt pan. Bake 45 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes. Invert cake upside down onto a wire rack. Cool 30 minutes.
3. Combine powdered sugar and orange juice until creamy. Add orange zest, stir well. Chill 10 minutes. Drizzle over cooled cake.
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