Recipe courtesy of AuntNellies.com.

Prep time: 50 minutes, Cook time: 45 minutes, Servings: 16

Ingredients

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• 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
• 2 1/4 cups granulated sugar, divided
• 1 1/4 cups dried sweetened cranberries
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs, room temperature
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 1/4 cup vegetable oil
• 1 orange, zest only, finely grated
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk

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• 2 1/2 cups confectioners’ sugar, sifted
• 1 orange, zest only, finely grated
• 1/4 cup orange juice, plus additional (optional)
• 1 1/2 tablespoons unsalted butter, melted
• 1 cup finely chopped walnuts

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Instructions

Heat oven to 350°. Butter and lightly flour fluted 10-inch Bundt pan.

In food processor, puree beets and 1 cup sugar until smooth. In small bowl, cover cranberries with hot water.

In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil 2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.

Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.

Cool 15 minutes then invert cake onto rack.

To make Orange-Walnut Glaze

In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary. Spoon glaze over cake while still warm. Sprinkle with walnuts.