Orange-Cranberry Bundt Cake
Difficulty: Easy | Servings: 10 to 12 | Total Time: 1 hour 40 minutes (includes cooling) | Prep Time: 15 minutes
Nutritional Information
Per Serving (1 of 12): Calories 424, Total Fat 20g, Saturated Fat 12g, Carbohydrates 56g, Dietary Fiber 1g, Sugar 34g, Protein 5g, Cholesterol 108mg, Sodium 264mg
Ingredients
- Nonstick cooking spray, oil, or butter for greasing the pan
- 2 cups plus 1 tablespoon all-purpose flour, plus extra for dusting
- 2 tablespoons orange zest and cup fresh orange juice (approximately from 2 oranges)
- 2 teaspoons orange liqueur
- 4 large eggs, at room temperature
- 1 cup fresh cranberries
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- teaspoon baking soda
- 2 sticks (18 tablespoons) unsalted butter, softened
Special Equipment
- Bundt pan
Instructions
- Heat your oven to 350F. Prepare the bundt pan by greasing it and then lightly dusting with flour.
- In a large bowl, combine the orange zest, orange juice, orange liqueur, and eggs; set aside. In a separate small bowl, coat the cranberries with 1 tablespoon of the flour; set aside.
- Using a stand mixer fitted with the paddle attachment, add sugar, baking powder, salt, baking soda, and the remaining 2 cups of flour. Blend to mix. On low speed, gradually add the butter one tablespoon at a time until the mixture resembles pea-sized crumbs. Increase the speed to medium and slowly pour in the egg and orange mixture until incorporated. Beat on medium-high speed for about 2 minutes or until the batter is airy and fluffy. Gently fold in the cranberry-flour mixture. Pour the batter into the prepared bundt pan, smoothing the top evenly.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 30 minutes before removing it to serve.
