I just finished the first bite of the cake I made the day before. It teased me all day, but I stood in firm. This cake is extremely moist, and the cranberries provide a wonderful contrast to the sweetness cake. Just in case there wasn't enough sweetness in the cake, I drizzled it with a light gaze. The texture of this cake is similar to pound cake. It'll be a welcome addition to any holiday gathering. My cranberry sauce was made a few days ago, and I served it. I had planned to remove the cranberries from the syrup and dry them, but due to a lack of time, I decided to leave it as it is. This cranberry syrup is delicious on pancakes, waffles, and crepes.
INGREDIENTS :
1 cup sour cream
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt
3 large eggs
1 cup sugar
juice of an orange
zest of one orange – about 1 tablespoon
1/2 cup butter
1 1/2 cups fresh cranberries
2 tablespoons sugar
For the Icing:
2 – 3 tablespoons water, milk, or orange juice
1 cup powdered sugar
How to make Cranberry Orange Bundt Cake?
- Preheat the oven to 350°F. Coat a bundt pan with nonstick cooking spray. 2 tablespoons of sugar should be sprinkled on the bottom of the pan. 1/4 cup of the cranberries should be sprinkled on the bottom of the pan. Place aside.
- Cream together the butter and sugar for 4 to 5 minutes, or until the sugar turns a lemon color. Mix in the eggs one at a time until fully incorporated.
- Combine the orange juice and zest in a mixing bowl. Stir in the sour cream.
- Combine the orange juice and zest in a small bowl. Add the sour cream.
- Add the flour, salt, and baking powder when the mixture is smooth. When all of this is combined, add the remaining 1 1/4 cups of cranberries and mix thoroughly.
- Bake for 50 – 55 minutes until a tester comes out clean. Let the pan set for 5 minutes after you take the cake out of the oven. Turn over the cake onto a wire rack to cool. Mix up your glaze ingredients and spread them on top and sides of the cake.
[…] CRANBERRY ORANGE BUNDT CAKE […]