This orange and cranberry bundt cake is an ideal bake for the festive season! Impress your guests with this easy, but very effective and delicious recipe!
Welcome to the new post, first one in November, eeeek! As much as I promised myself to post a new recipe at least once a week, I simply can't keep up with it at this present moment. I've got a mountain of client's work to get through (which I'm actually very happy and pleased about), resulting in the complete lack of time for the blog...
...So please excuse me, while things are a bit quieter over here, but be assured that normal service will resume very soon! Now, let's get into today's recipe, shall we?
Orange and cranberry bundt cake- a seasonal classic!
You know Christmas is just around the corner, when shiny, glossy cranberries and leafy clementines are making appearance in the shops all around. As I'm a sucker for seasonal produce, I've already stocked-up on both! While looking for some ideas as what to make with this combo, I came across the most delicious and festive recipe from lovely and super talented baker, Laura and her blog Tutti Dolci. I have fallen in love with it instantly, plus it reminded me of that fancy bundt cake pan I bought long time ago and barely used it!
(If you don't believe me, please see this post for Lemon Bundt Cake , this was the last time I've used this cake pan!)
Simple ingredients- festive flavours!
This recipe for orange and cranberry bundt cake may look a bit long and complicated, but I swear, it's not!!! The flavours work beautifully together, with zesty oranges and sharp cranberries, balancing out the sweetness of the cake. You can use frozen cranberries, instead of fresh ones, and oranges can be swapped for clementines or satsumas. Either way, this cake will smell and taste like Christmas! It may even make you put some festive tunes on while baking it!
How to make this orange and cranberry bundt cake?
Firstly, you don't need a fancy cake pan/ tin to make it! In fact, you don't need a bundt tin at all. However, this type of cake pan will give you a beautifully shaped bake, guaranteed to wow your guests around your Christmas table. If you are using bundt pan, make sure to grease it generously, as they can be a bit tricky to release the cakes from. The other tip, which always does the trick, is to dust greased pan with some fine breadcrumbs or flour.
Start by mixing the dry ingredients (apart from sugar) together in a large bowl. You will need to reserve about 1 tbsp of this flour mixture, as you will use it to dust the cranberries with before folding them into the batter. Then, in a separate bowl (ideally in the standing mixer bowl), mix together the butter, sugar and zest on a medium speed, until they are pale and fluffy. Change speed to low and add eggs.
While mixing eggs and sugar, pour the milk with vinegar into small jug or cup and leave aside for a couple of minutes. Don't stress if it becomes lumpy, it meant to do that! Add vanilla and orange juice, and come back to your mixer. All what's left is to gradually start adding the flour mix to the eggs and sugar, alternating with milk mixture. Finish off by folding the chopped cranberries. Bake!
Sugared cranberries for the final touch!
While the cake is baking, prepare your sugared cranberries. Simply submerge them in the sugar syrup and dust with some more caster sugar. It will give them an appearance of frosted berries, with a beautiful sparkle and a shine! Just as if they came straight from the winter wonderland! Drizzle is totally optional, but again, it will make your bake visually much more appealing to your guests, which, no doubt, you are trying to impress!
I really hope this orange and cranberry bundt cake have put you into festive spirit, and as always, I would love to hear from you! Let me know in the comments below if you try it, or if you have any questions.
Until next time!
Orange and Cranberry Bundt Cake
- 320 g plain flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 250 g caster sugar
- 1 medium orange zest and juice
- 140 g butter softened
- 2 large eggs
- 250 ml milk of choice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 150 g fresh cranberries chopped
For sugared cranberries:
- 70 g caster sugar
- 70 ml water
- 40 g fresh cranberries
- 2 tbsp caster sugar
For the drizzle:
- 80 g icing sugar
- 1 ½ tbsp orange juice
- Pre heat the oven to 180 C (170 fan). Generously grease the cake tin with non-stick spray or butter and set aside.
- In a large bowl, combine the flour, baking powder, soda, salt and cinnamon. Set aside, and save about 1 tbsp of flour mixture in a small cup. In a separate bowl of your standing mixer, beat together the sugar, butter and orange zest on a medium speed until pale and fluffy. Reduce the speed to low, and add eggs, one at the time.
- Using a small bowl or measuring jug, combine together milk of your choice and apple cider vinegar. Set aside for couple of minutes. Don't worry if the mixture curdles. After a couple of minutes, add vanilla and about 4 tbsp of freshly squeezed orange juice into the milk mixture.
- Beat in the flour mixture in three additions, alternating with milk mixture (begin and end with flour mixture) until just incorporated. Toss the cranberries with reserved flour and gently fold into the batter.
- Spoon the batter into baking pan, tap the pan sharply on a sturdy surface to reduce air bubbles. Bake for 40- 45 minutes, until golden brown and inserted toothpick comes out clean. Take out of the oven and cool for about 15 minutes, then remove the cake from the pan and transfer to a cooling rack to cool completely.
For sugared cranberries:
- Place the sugar and water in a small saucepan over a medium heat. Allow the sugar to melt, and take off the heat. Add the cranberries, submerging them in the sugary syrup, then using a slotted spoon take them out and place on a cooling rack for about an hour. Add 2 tbsp of caster sugar into a small bowl and tip over the cranberries. Toss the cranberries around until covered in sugar.
For the drizzle:
- Mix the icing sugar and orange juice and drizzle over the cake. Top with sugared cranberries.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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