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Orange-Cranberry Bundt Cake

Orange-Cranberry Bundt Cake
PREP TIME
15 min
COOK TIME
55 min
YIELDS
10-12 servings

This bundt cake will be the centrepiece of your holiday dessert table.

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Ingredients

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 ¾ 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
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Directions

Notes

Special equipment: a bundt pan

Step 1

Preheat the oven to 350ºF. Grease and flour a bundt pan.

Step 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.

Step 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.

Step 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.

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My rating for Orange-Cranberry Bundt Cake
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