Cranberry-Orange Bundt Cake
Bundt cakes are baked in a ring-shaped pan with a hollow center, creating their signature donut-like appearance. They come in many varieties; this version comes from Southern Living, and it combines the tangy sweetness of cranberries with the bright citrus flavor of orange. The cake is moist and fluffy, with a subtle hint of spice, perfect for a seasonal holiday table.
- 2 teaspoons baking powder
- 3 cups (about 11 ¼ ounces) cake flour, bleached, sifted and divided
- ¾ teaspoon plus ⅛ tsp. kosher salt, divided
- 1 ¼ cups (10 ounces) unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 4 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons orange liqueur (such as Grand Marnier), divided
- 2 teaspoons grated orange zest, divided
- 1 cup frozen cranberries, unthawed
- Baking spray with flour
- 1 ⅓ cups powdered sugar
- 1 - 2 tablespoons freshly squeezed orange juice
- Preheat the oven to 350°F (180°C). Whisk together baking powder, 2 ¾ cups of the cake flour, and ¾ teaspoon of the salt in a large bowl; set aside.
- Combine butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and mixture starts to become fluffy and lighter in color, about 2 minutes, scraping down sides and bottom of bowl as needed. Add eggs, 1 at a time, and beat on low speed just until incorporated. Beat in sour cream, vanilla, 1 tablespoon of the orange liqueur, and 1 teaspoon of the orange zest. Gradually add flour mixture to butter mixture, and beat on low speed just until combined. Toss frozen cranberries with remaining ¼ cup cake flour in a medium bowl, and fold into cake batter. Coat a 10-inch Bundt pan generously with baking spray. Spoon batter into the prepared pan, and spread evenly. Bake in a preheated oven until the cake is golden brown and a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in a pan on a wire rack for 15 minutes. Loosen sides of cake with an offset spatula; invert cake onto a wire rack, and cool completely, about 1 hour.
- Meanwhile, whisk together powdered sugar, 1 tablespoon orange juice, and remaining 1 tablespoon orange liqueur, 1 teaspoon orange zest, and ⅛ teaspoon salt in a medium bowl. Add remaining 1 tablespoon orange juice, if necessary, 1 teaspoon at a time, for desired consistency. Spoon glaze over top of cooled cake.