Orange-Cranberry Bundt Cake
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
43
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2.5 tbsps
Orange Zest (plus 3/4 cup)4 large
Egg (at room temperature)1 cup
Cranberry (fresh)2 cups
Sugar1 tsp
Baking Powder1 tsp
Kosher Salt1 tsp
Baking SodaDirections:
1
Special equipment: a bundt pan Preheat the oven to 350 degrees F
2
Grease and flour a bundt pan
3
Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside
4
In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside
5
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
6
On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved
7
Turn the speed to medium and slowly stream in the egg/orange mixture until combined
8
Increase the speed to medium high and beat until light and fluffy, about 2 minutes
9
Gently fold in the cranberry mixture
10
Pour the batter into the prepared bundt pan and smooth out the top
11
Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes
12
Let cool in the pan for 20 to 30 minutes, then remove the cake and serve