Orange-Cranberry Bundt Cake
- prep time15 min
- total time 70 min
- serves 10 - 12
This bundt cake will be the centrepiece of your holiday dessert table.
Nonstick cooking spray, oil or butter, for greasing the pan
2 ½ cups plus 1 tbsp all-purpose flour, plus more for flouring the pan
2 ½ Tbsp orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 tsp orange liqueur
4 large eggs, at room temperature
1 cup fresh cranberries
2 cups sugar
1 tsp baking powder
1 tsp kosher salt
½ tsp baking soda
2 ¼ sticks (18 tbsp) unsalted butter, at room temperature
1. Preheat the oven to 350ºF. Grease and flour a bundt pan.
2. Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
3. In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
4. Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
Special equipment: a bundt pan