Cranberry Bundt Cake

By jodieg

Ingredients

• Nonstick cooking spray
• 1 2-layer size yellow or white cake mix
• 2 teaspoons finely shredded orange peel
• 1 1/4 cups water
• 1/4 cup canola oil
• 4 egg whites
• 1 cup Balsamic Orange Cranberry Sauce, canned whole cranberry sauce, or desired-flavor jam
• 1/2 cup powdered sugar
• 4 teaspoons orange juice
• Balsamic Orange Cranberry Sauce
• 1/2 cup balsamic vinegar
• 4 teaspoons finely shredded orange peel
• 3 10 ounce package fresh or frozen cranberries
• 1/2 - 1 cup powdered sugar
• 1/2 cup orange juice
• 1 teaspoon ground cinnamon

Details

Servings 12
Adapted from recipe.com

Preparation

Step 1

Balsamic Orange Cranberry Sauce

1. Place the vinegar and orange peel in a large saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 4 minutes or until reduced by half. Add the cranberries, sugar, orange juice and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.

2. Remove from heat. Transfer to a large bowl and cool to room temperature. Remove 1 cup sauce for Cranberry Swirl Bundt Cake. Cover and chill remaining sauce overnight.

Bundt Cake

1. Heat oven to 350 degrees F. Coat a 10-cup fluted tube pan with cooking spray; set aside. In a large bowl combine the cake mix, orange peel, water, oil, and egg whites. Beat with an electric mixer on low to medium speed for 30 seconds until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan. Spoon cranberry sauce over batter in small mounds. Use the tip of a knife to swirl into batter.

2. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap with plastic wrap and store at room temperature overnight. In a small bowl stir together the powdered sugar and orange juice. Transfer to a small resealable plastic bag. Chill overnight.

3. To serve, snip a small hole in one corner of the bag and drizzle icing over cake. Let stand 1 to 2 hours before serving.