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Preheat oven to 350 degrees F. Grease a 9 inch square pan. Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside. Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined. Fold in the cranberries. Pour into the prepared pan. Sprinkle struesel over the cake batter. Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean. The cake may be frozen and reheated at 350 degrees F for 10 minutes.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Wire leveler for perfectly flat cake layers
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails