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Cranberry-Orange Bundt® Cake
Cranberry-Orange Bundt® Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Mini cranberry-orange Bundt® cake baked in a small pan, easily scalable for a regular Bundt® pan.
Ingredients:
  • 1 tablespoon vegetable shortening, melted
  • 2 tablespoons cake flour
  • 1 medium orange
  • 0.5 cup fresh cranberries
  • 0.66666668653488 cup white sugar
  • 0.25 cup butter, softened
  • 0.25 teaspoon almond extract
  • 1.25 cups cake flour
  • 0.5 teaspoon baking soda
  • 0.25 cup buttermilk
  • 0.25 cup fresh cranberries
  • 5 tablespoons sugar, divided
  • 3 tablespoons water
  • 0.5 cup powdered sugar
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest
Instructions:
  • Preheat the oven to 350 degrees F. Grease a 4.5-cup fluted tube pan with melted shortening, making sure to coat all surfaces. Dust the pan with 2 tablespoons of cake flour, shaking out any excess. Set aside.
  • Peel the orange, making sure to leave the bitter white part behind. Put the orange zest in a food processor along with the cranberries, and chop until fine. Set aside.
  • Using an electric mixer, blend sugar and butter until fluffy. Mix in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt, mix until combined. Stir in buttermilk, cranberries, and orange zest. Spread batter evenly in the pan.
  • Bake in the preheated oven for 35-37 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes, then invert onto a serving platter.
  • As the cake cools, mix cranberries with 3 tablespoons of sugar and water in a small glass bowl. Microwave for 1 minute to dissolve sugar and soften cranberries. Stir until coated. Transfer cranberries to waxed paper-lined baking sheet. Let dry for 30 minutes, then coat with 2 tablespoons of sugar.
  • In a small bowl, mix powdered sugar, orange juice, and orange zest. Pour the glaze over the cooled cake and top with the sugared cranberries for a beautiful finish.

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