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Cranberry Orange Bundt Cake

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Ingredients

  • Baking spray with flour (such as Baker's Joy)
  • 13.5 ounces all-purpose flour (about 3 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 12 tablespoons butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat buttermilk
  • 1 cup sweetened, dried cranberries
  • 1/2 cup fresh orange juice
  • 2 cups powdered sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange rind

Details

Preparation

Step 1

Preparation

Hands-on: 20 Minutes
Total: 55 Minutes
1. Preheat oven to 350°.

2. Coat 18 mini Bundt cups with baking spray.

3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.

4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

5. Combine dried cranberries and 1/2 cup orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter.

6. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.

7. Combine powdered sugar, 1/4 cup fresh orange juice, melted butter, and grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set.

Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks.

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