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CRANBERRY ORANGE BUNDT CAKE
Equipment
bundt cake pan
Ingredients
2
tsp
sugar
1 1/2
cups
fresh cranberries
1 1/2
cups
all purpose flour
2
tsp
baking powder
1/4
tsp
salt
1/2
cup
butter
1
cup
sugar
1
cup
sour cream
3
large
eggs
zest of an orange (about 1 TBS)
juice of an orange
1
cup
powdered sugar
2-3
TBS
milk or orange juice
Instructions
Preheat the oven to 350 degrees.
Spray a bundt pan with cooking spray, or grease with butter.
Sprinkle 2 tsp of sugar in the bundt pan and distribute.
Add 1/4 cup of fresh cranberries to the bottom of the pan evenly. Set the bundt pan aside
Mix the flour, salt and baking powder in a large bowl and set aside.
In a large mixing bowl cream together butter and sugar with the mixer on medium high until the mixture is very light and fluffy (about 4-5 minutes).
Add the eggs one at a time. Mix to incorporate
Mix the orange juice and zest to the mixture. Blend to incorporate.
Add the sour cream and blend.
Add the flour to the wet ingredients on third at a time. Mix till it is just incorporated. Don't overmix.
Fold the remainder of the cranberries by hand to the batter very gently. Being careful not to crush any cranberries.
Pour the batter evenly into the prepared bundt pan.
Bake for 50-55 minutes or until a toothpick comes out clean from the cake.
Let the cake stand for 5 minutes. Then turn the cake over onto a wire rack. Cool completely.
Mix the powdered sugar and milk or orange juice together to make a glaze.
If it is too thin add more sugar. If it is too thick add more liquid.
Put the cake on a cake plate. Glaze the cake in a back and forth motion from the outside to the inside of the cake.
Serve with fresh whipped cream.
Notes
Garish with frosted cranberries and mint leaves.