Yes, this is a recipe from Thanksgiving. I’m not sure how I got so behind in posting these things! But I couldn’t not post this cake. It is so fresh, and sweet and tart and yummy! I realize that fresh cranberries is one of the main ingredients, but if you’re like me, maybe you bought some extra and threw them in the freezer? Or maybe you could find frozen ones at the grocery store? Or, you could just use dried cranberries. Either way, try this cake.
I love bundt cakes! I think they’re so simple, there’s no layering and frosting and decorating. Just baking and drizzling. With this one, since it was for a special occasion, I candied some cranberries for decoration (recipe linked below). And they were good for snacking too
Cranberry Orange Cake
3 c. flour, divided
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1/2 c. oil
1 2/3 c. granulated sugar
2 Tbsp orange zest
1 Tbsp orange liquor
1 tsp vanilla extract
1/4 c. fresh orange juice
3/4 c. buttermilk
2 c. fresh cranberries, roughly chopped
2 c. powdered sugar, sifted
1/2 tsp vanilla extract
3-6 tsp fresh orange juice
-Preheat oven to 325 degrees and prepare basic bundt pan.
-In bowl of stand mixer, add sugar, butter and oil and beat until light and fluffy in texture as well as color, about 5 minutes.
-Meanwhile, in medium bowl, combine 2 1/2 c flour, cinnamon, baking powder, baking soda and salt.
-Whisk to combine well and set aside.
-To sugar mixture, add orange zest.
-One at a time, add egg and beat to combine well.
-Add liquor and vanilla, beating to combine well.
-Add orange juice and buttermilk, mixing to combine well.
-Stop mixer and scrape down sides of bowl.
-With mixer on lowest speed, add flour mixture and mix until almost combined.
-Stop mixer and remove bowl.
-In bowl flour was in, add remaining 1/2 c. flour and cranberries.
-Toss to coat and add to batter.
-Using large spatula, fold cranberries and extra flour into batter just until combined.
-Pour batter into bundt pan.
-Tap on counter to remove air bubbles, smooth top of batter away from center of pan.
-Place into preheated oven on rack in center of oven and bake until toothpick inserted into center of pan comes out clean, about 1 hour.
-Remove from oven and let cool in pan for 20 minutes.
-Turn cake out onto wire rack and cool completely.
-Once cake is cool, in medium bowl, combine powdered sugar, vanilla extract and orange juice, 1 tsp at a time until medium consistency is achieved.
-Drizzle icing over top of cake, decorate with orange rind and candied cranberries and serve.