ORANGE-CRANBERRY BUNDT CAKE
Published in Family Circle, Dec 2007 edition. The combination of flavors in this recipe are amazing, and it also produces a moist cake.
Provided by Marz7215
Categories Dessert
Time 1h15m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Lightly butter and flour a 12-cup bundt pan, shaking out excess flour. Set aside.
- Cake:.
- Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
- Combine 2-1/2 cups of the flour, salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Toss cranberries with remaining 1 tablespoon flour, then fold into batter.
- Pour into prepared pan. Bake at 350 degrees F for 45 minutes. Reduce temperature to 325 degrees F and bake 20 minutes, or until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.
- Garnish and Glaze:.
- Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick). Spoon over cake, allowing to drip down sides. Arrange sugared peel over cake (do not eat garnish, as consuming raw egg whites is not recommended).
Nutrition Facts : Calories 255.3, Fat 9.7, SaturatedFat 5.8, Cholesterol 57.7, Sodium 108.1, Carbohydrate 40, Fiber 0.7, Sugar 28.9, Protein 3
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luis lopez
[email protected]Overall, I really enjoyed this recipe. It's a great basic bundt cake recipe that can be easily customized with different fruits or nuts.
Johannes Fillipu5
[email protected]I love the combination of orange and cranberry. This cake is a great way to use up leftover cranberries after Thanksgiving.
Arturs.O
[email protected]This cake is perfect for a holiday party. It's easy to make and always a crowd-pleaser.
Khan Zadran
[email protected]I'm allergic to nuts, so I substituted chopped walnuts with dried cherries. It was a delicious and festive twist!
Scoobella Nieto
[email protected]I made this cake with gluten-free flour and it turned out great! It was just as moist and flavorful as the regular version.
Winnie mwende22
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. I think I might have overbaked it.
minura kasun
[email protected]This cake was a little too sweet for my taste, but it was still very good.
Heis Jeany
[email protected]I'm not a big fan of cranberries, but I really enjoyed this cake. The orange flavor was strong enough to balance out the tartness of the cranberries.
David Sibanda
[email protected]The instructions were easy to follow and the cake turned out perfectly. I would highly recommend this recipe.
Alfredo Aceic
[email protected]I made this cake for a party and it was a huge success! Everyone loved it.
Zualfqar Ahmed
[email protected]This cake was a hit! It was moist and flavorful, and the orange and cranberry flavors were perfectly balanced. I will definitely be making this again.