Cranberry Orange Bundt Cake with Orange Glaze

Saturday, January 09, 2016

There is a really narrow window of opportunity that I find fresh cranberries in grocery stores, and I relish it. Relish the chance to use fresh cranberries when stuck with dried ones the whole year round ... not that I'm complaining, coz they are fabulous in muffins and cookies. But fresh ... ooh! fresh cranberries burst in your mouth, even when baked in a cake.

They ooze tart and sweet at the same time, and provide a multitude of health benefits to your internal plumbing and cardiovascular system. Not to mention the prevention of some types of cancers and an overall increase in your immunity. Yes, cranberries are a great addition to a sweet treat like this because it validates the need to balance my tea time transgressions with something so healthful that I feel no remorse at all ;)

And nothing pairs with cranberries better than oranges, so here I present to you the amazing Cranberry Orange Pound Cake. It has all the qualities of a pound cake ... dense, rich, and bordering on the sinful. Since I baked it in my bundt pan, I'll call it a bundt cake ;) So Cranberry Orange Bundt Cake it is.

Oh ... and you won't want to miss the glaze. It's another layer of tangy sweet goodness that complements the tartness of the berries. Anway, you'll have zested two oranges for the cake, so squeeze one for the glaze and slice the other one for yourself while the cake bakes. You're welcome!

350 g (3 cups) flour
1 tsp baking powder
1/2 tsp salt
240 g (1-1/2 cup) butter, at room temperature
375 g (2 cups) sugar
6 eggs, at room temperature
1 tbsp vanilla extract (or orange liqueur, such as Grand Marnier)
2 tbsp grated orange zest (from 2 oranges)
1 cup sour cream
2 cups fresh cranberries

Orange glaze:
Juice of 1 orange
2 cups icing sugar, sifted

1. Butter and flour a bundt pan or two loaf pans. 
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy.

4. Now is a good time to start preheating the oven to 350F.
5. Add the eggs, one at a time, waiting until it has been totally incorporated before adding the next one.
6. Mix in the vanilla and orange zest.
7. Fold in the flour in 3 batches, alternating with the sour cream, in 2 batches.
8. Fold in the cranberries.
9. Pour batter into the prepared bundt or loaf pans, tapping it on the counter (lined with a tea towel) to settle the batter into the nooks and crannies (the batter is rather thick).
10. Bake for 55- 60 minutes until a skewer inserted into the middle comes out clean.

11. Rest the pan(s) on a cooling rack for 10 minutes before inverting the cake onto the rack to cool completely.
12. In the meantime, make the glaze by whisking together the icing sugar and orange juice. The consistency should be of condensed milk. Add more juice or icing sugar as necessary.

13. When the cake is at room temperature, pour the glaze onto the cake. 
14. Serve with a hot cup of tea.

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