Really Cranberry Orange Yummy Gummy Pudding Cake

Ingredients

• 4 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 1.5 cups butter softened
• 24 ounce cranberries rinsed
• 5 cups flour all-purpose
• 1 tablespoon orange extract 
• 0.8 cup orange juice concentrate 
• 3 tablespoons orange peel dried grated
• 0.8 cup pecans finely chopped
• 2 teaspoons salt 
• 1.5 cups water 
• 3 cups sugar white

Equipment

• bowl
• oven
• knife
• whisk
• baking pan
• aluminum foil
• pastry cutter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
2. Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
3. Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.