Cake
1 cup sugar
1/2 cup butter, softened
2 eggs
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup no fat sour cream
1 tbsp. orange juice
2 tsp. grated orange peel
1 (16 oz.) can whole cranberry sauce

Glaze
1 cup powdered sugar
1 tbsp. no fat light or regular sour cram
3 to 4 tsp. orange juice
Sugared cranberries, if desired
Mint leaves, if desired

Yield: 12 Servings

Recipe from Linda's Kitchen

Heat oven to 350 degrees.  In large mixer bowl beat sugar and butter at med. speed, scraping bowl often, until well mixed about 1 to 2 min.  Add eggs, continue beating, scraping bowl often until well mixed, about 1 to 2 min.  Continue beating, adding flour, baking powder, baking soda and salt alternately with no fat sour cream and scraping bowl often, until well mixed about 1 to 2 min.

By hand, stir in orange juice and orange peel.  Spoon 1/3 batter into greased and floured 12 cup Bundt pan. Spread 1/3 cranberry sauce on top of batter in pan.  Repeat layers twice, ending with cranberry sauce.  

Bake for 60 to 70 min. or until wooden pick inserted in center comes out clean.  Cool 10 min. remove from pan.  Cool completely.  

In med. bowl stir together all glaze ingredients except cranberries and mint, drizzle over cooled cake.  Garnish with sugared cranberries and mint leaves.