ORANGE CRANBERRY BUNDT CAKE

By jarren

Make this delicious cake now and freeze it. It slices beautifully.

Ingredients

• Cake:
• Nonstick cooking spray
• Grated zest of 1 large orange
• 1 large orange, chopped
• 1 teaspoon (3 mL) almond extract
• 1 cup (250 mL) dried cranberries
• 1/2 cup (125 mL) dried apricots, quartered
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) butter
• 2 large eggs
• 2 cups (500 mL) pre-sifted flour
• 1 teaspoon (5 mL) baking soda
• 1 teaspoon (5 mL) salt
• 1 cup (250 mL) lemon yogurt
• Citrus Syrup:
• Juice of 1 lemon
• Juice of 1 orange
• 1/4 cup Grand Marnier
• 2 tbsp liquid honey

Details

Servings 12

Preparation

Step 1

Cake:

Preheat oven to 325 degrees F (160 degrees C). Spray bundt pan with nonstick coating and dust with sugar.

In a food processor, chop orange pieces. Add almond extract, cranberries and apricots. Cream sugar and butter, beating until fluffy. Add eggs, one at a time. Mix together flour, baking soda and salt. With a wooden spoon, beat a third of the flour into the butter and egg mixture. Add half the yogurt and half the remaining flour.

Stir in the orange-cranberry-apricot mixture. Beat in remaining yogurt and flour. Spoon the batter into your prepared bundt pan. Bake on lower rack of oven for on3 hour, or until it tests done with a skewer. Cool 15 minutes in the pan before inverting onto a cake rack. While cake is still warm, use the skewer to poke holes all over the rounded top of the cake. Drizzle citrus syrup all over the still-warm cake.

Wrap cake loosely in plastic kitchen wrap. Wash the pan. Put the clean pan back over the wrapped cake, and either refrigerate for up to two days or freeze. Thaw before serving. Dust the cake lightly with icing sugar and garnish with fresh cranberries.

Citrus Syrup:

Heat all ingredients in a small pan and simmer two minutes. Drizzle over cake.