Cranberry-Orange Bundt® Cake
Description
This small cranberry-orange Bundt® cake is baked in a 4.5 cup capacity Bundt® pan. It can easily be scaled up for a regular sized Bundt® pan.
Ingredients
•
1 tablespoon vegetable shortening, melted
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2 tablespoons cake flour
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1 medium orange
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1/2 cup fresh cranberries
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2/3 cup white sugar
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1/4 cup butter, softened
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1 large egg
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1/4 teaspoon almond extract
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1 1/4 cups cake flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup buttermilk
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1/4 cup fresh cranberries
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5 tablespoons sugar, divided
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3 tablespoons water
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1/2 cup powdered sugar
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1 tablespoon orange juice
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1 teaspoon grated orange zest
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
2
Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
3
Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
5
While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
6
Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.