• Place your Christmas Tree Mold on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 340F/170C.

CRANBERRY ORANGE CAKE PREPARATION

• In a mixing bowl, rub the granulated sugar and orange zest together. Set aside while preparing the rest of the recipe. NOTE: This help the essential oils from the orange to infused the sugar.
  7.05 oz granulated sugar, 3 orange zest
  
• In another mixing bowl, whisk the eggs together with the buttermilk, vegetable oil, orange juice and almond extract. Set aside.
  2 eggs, 7.05 oz Buttermilk, 4 oz vegetable oil, 0.71 oz orange juice, 1 tsp almond extract
  
• To the sugar/orange zest bowl, whisk in the all-purpose flour, baking powder and sea salt. Slowly in corporate this preparation to the liquid ingredients until almost combined. NOTE: Do not over mix.
  6.88 oz all-purpose flour, 1 tsp baking powder, 1/2 tsp sea salt
  
• Finally add the cranberries and mix until just combined.
  5.29 oz cranberries
  
• Scoop the batter directly into the Christmas Tree Mold, gently spread it with your spatula as the batter is quite thick.
  

BAKE!

• Bake for 35 minutes at 340F/170C. (Every oven heats differently, monitor your cake from 30 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Cranberry Orange Christmas Cake is out of the oven, let it cool down for about 10 minutes before demolding onto a cooling rack. Then, brush it right away with the orange glaze. Enjoy & Happy Holidays!
  

ORANGE GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the orange juice and almond extract. NOTE: The glaze will be a little thick, but should still be spoonable. If it’s not, add a teaspoon of orange juice to thin it out.
  4.24 oz powdered sugar, 2.65 oz orange juice, 1 tsp almond extract
  
• N.B. This cake is best enjoyed the day of like most cakes. Store it at room temperature up to 3 days.