Orange Cranberry Bundt Cake with Orange Glaze
Bundt cakes became popular in the 1950s and 1960s after the Nordic Ware company trademarked the name 'Bundt' and began selling their signature fluted cake pans.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Eggs
- 2 tablespoon Orange zest
- 1/2 cup Orange juice
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries
- 1/2 cup Powdered sugar
- 2 tablespoon Orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest, orange juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cranberries.
- Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake.
- Allow the glaze to set for 20 minutes before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.