Cranberry Clementine Cake with a Sugar Glaze

Happy Thanksgiving!!

Ingredients
1 box of butter golden cake mix
3/4 cup of chopped cranberries
3/4 cup of chopped clementines (about 3)
1/2 powdered sugar
1 T of milk
1/2 t of vanilla extract

Preheat your oven to 350 degrees.  Use vegetable spray to coat two loaf pans (you can choose to use 8x8 pan, 9x9 pan, or make these into cupcakes).

Follow the directions on the cake mix box to create the cake base.  You will typically use water, eggs, and butter, but the exact amounts may vary by brand.  Use your mixer and combine until smooth, about 4 minutes.


Chop up the cranberries and clementines into bite-sized chunks.  Fold the cranberries and clementines into the cake batter.

Pour the mixture into the two loaf pans and bake for about 35 minutes.  The top should be golden and the middle should be firm.

Let the cake loaves cool on a rack completely.

While the loaves cool, combine the powdered sugar, milk, and vanilla extract into a small bowl.  Stir the ingredients with a spoon until they are combined and smooth.  Drizzle over the top of the cake loaves.  

Eat within a few days or freeze immediately.