Eat, Drink & Cranberry!
These bright and buoyant fruits are deceptively juicy and unmistakably tart.
Tart cranberries and notes of orange feature prominently in this elegant seasonal cake worthy of your winter table, holiday feast or humble afternoon tea. A well-greased Bundt pan is essential to ensure release without breakage—cooking spray works well for this purpose.
Instructions
For the Bundt cake:
INGREDIENTS:
2½ cups all-purpose flour
1 Tbsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
zest of 1 orange
¼ cup fresh orange juice
½ cup milk
2 tsp vanilla extract
2 cups fresh Vancouver Island cranberries
METHOD:
Preheat the oven to 350°F. Generously grease a 10-inch Bundt pan (be sure to grease the centre flute) and set aside. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time and beat to combine between each addition. Add in the orange zest, orange juice, milk and vanilla and beat until well combined.
Gently fold the flour mixture into the butter mixture and stir just until combined. Fold in the cranberries until evenly distributed. Spoon the batter into the prepared Bundt pan and level the surface with a spatula. Bake in the preheated oven for 50–55 minutes or until a toothpick inserted into the centre comes out clean.
Remove from the oven and allow the cake to cool slightly in the pan for 15–20 minutes. Next, carefully invert the cake onto a cooling rack and gently lift off the pan. Allow the cake to cool completely before glazing.
For the glaze:
INGREDIENTS:
2 Tbsp milk
1 Tbsp fresh orange juice
1½ cups confectioners’ sugar
½ tsp fresh grated orange zest
METHOD:
In a medium bowl, stir together the confectioners’ sugar, milk, orange juice and zest until smooth and silky.
To serve:
Drizzle the glaze over the cooled cake and serve.
Optional: once the glaze has set, dust the cake with more confectioners’ sugar for presentation.
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