Cranberry Bundt Cake

• Preheat your oven to 350°F | 175° C. Generously spray a bundt pan with a non-stick baking spray with flour. Alternatively use melted shortening and flour.
• In a large bowl, beat together eggs and sugar for 3-4 minutes on high speed, until the mixture is pale in color.
• Add in the melted butter, vegetable oil, vanilla extract, milk and yogurt.
• In a separate bowl, whisk together flour, corn starch, orange zest, baking powder, baking soda, and salt.
• Mix the dry ingredients into the wet ingredients on low speed.
• Fold in the fresh cranberries using a spatula.
• Pour batter into prepared bundt pan. Bake at 350˚F| 175°F for 55-60 minutes, or until a toothpick comes out clean. Allow to cool for 15 minutes in pan then invert onto a wire rack and cool completely before decorating.
• The Orange Glaze
• In a small bowl, combine powdered sugar, freshly squeezed orange juice, and orange zest. Mix until smooth. The consistency will be thick but pourable. If you find it to be too thick, add 1-2 tablespoon orange juice to thin out the glaze and more powdered sugar to thicken it up.
• Once the cake is cooled, pour the glaze over the cake. Decorate with sugared cranberries. Enjoy!