For easy sugared cranberries, toss fresh berries lightly in water then immediately toss in granulated sugar.
Cranberry Orange Bundt Cake
Yields: 1 (10-cup) bundt cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- Zest of 1 large orange
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups plus 2 tablespoons all-purpose flour, divided
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ⅓ cup whole buttermilk
- 2 cups fresh or thawed frozen cranberries
- 2 cups confectioners’ sugar
- 5 tablespoons orange juice
- Garnish: orange zest, sugared cranberries
- Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour.
- In a large bowl, beat butter, granulated sugar, and orange zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a medium bowl, whisk together 2 cups flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- In a small bowl, toss together cranberries and remaining 2 tablespoons flour. Fold cranberries into batter. Spoon into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Pour over cooled cake. Garnish with orange zest, if desired.
Bake mini Bundt cakes for wrapping up as a festive treat. Spray 2 (6-well) mini Bundt pans with baking spray with flour. Make batter as directed through step 4, and fill each well two-thirds full with batter. Bake until a wooden pick inserted near center comes out clean, about 25 minutes. Let cool for 10 minutes and remove from pan. Let cool completely and glaze as directed in step 6.