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1
In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula.
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2
Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition.
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3
Add the vanilla and the orange and lemon zest.
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4
Add half of the flour, with the mixer off, then turn the mixer on low speed to combine.
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5
Add the buttermilk and cream and when well combined add the remaining flour.
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6
Continue to mix for an additional 3 minutes on medium-low speed.
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7
Butter and flour a tube pan.
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8
Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven.
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9
Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes.
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10
Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven.
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11
The cake will fall a bit, but let it rest for 30 minutes.
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12
Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
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13
Invert the cake onto a parchment lined cooling rack.
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14
Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
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15
Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
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16
In a small saucepan, over medium heat, add the cranberries and water.
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17
Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low.
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18
Simmer until thickened, about 15 minutes.
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19
Puree with stick blender and strain into a serving bowl.
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20
Serve or refrigerate until ready to use.
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21
Cook's Note: This glaze can be made ahead.
