Cranberry-Orange Bundt® Cake

This small cranberry-orange Bundt® cake is baked in a 4.5 cup capacity Bundt® pan. It can easily be scaled up for a regular sized Bundt® pan.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 614 Calories

Ingredients

• 3 tablespoons water
• 1 large egg
• 1 tablespoon orange juice
• 1 teaspoon grated orange zest
• 2 tablespoons cake flour
• 1 medium orange
• 5 tablespoons sugar, divided
• 1 tablespoon vegetable shortening, melted
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup butter, softened
• 0.5 cup powdered sugar
• 0.66666668653488 cup white sugar
• 0.25 cup buttermilk
• 1.25 cups cake flour
• 0.25 teaspoon almond extract
• 0.5 cup fresh cranberries
• 0.25 cup fresh cranberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.

Step 2

Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.

Step 3

Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.

Step 5

While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.

Step 6

Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.