Holiday Cranberry Citrus Olive Oil Cake (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
2. Beat eggs at high speed for 3-5 minutes until light and fluffy.
3. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
4. Add the sour cream, dessert wine (or orange juice), lemon zest and the almond cake mix.
5. Beat on low speed for one minute until well combined.
6. Stir in the cranberries.
7. Pour batter into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
8. Cool in baking pan for 5-10 minutes before unmolding.

The Glaze

1. Stir all ingredients together.
2. Drizzle over cooled cake.

The Candied Cranberries

1. Add ¼ cup granulated sugar and ¼ cup water to a pot.
2. Heat over medium until the mixture comes to a gentle simmer and the sugar has completely dissolved. Do not boil.
3. Stir the cranberries in the simple syrup, then remove from heat.
4. Remove the cranberries with a slotted spoon and arrange them on a parchment-lined baking tray.
5. Let them dry at room temperature for about an hour.
6. Roll the cranberries in the remaining ½ cup granulated sugar until evenly coated.
7. Store in an airtight container in the refrigerator for 2–3 days.
8. If the cranberries lose their sparkle, reroll them in a bit of sugar.
9. Pro Tip: Fresh, uncured olives and even olive leaves can be candied using the same method, but they are not edible.