Cranberry Bundt Cake
Recipe: #25278
November 29, 2016
Categories: Desserts, Cakes, Tube/Bundt, Cranberry, Brunch, Christmas, Thanksgiving, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Recipe source: Bon Appetit (November 2008) Cake can be made 3 days ahead, covered with a cake dome and stored at room temperature."
Original is 12-14 servings
Ingredients
- FOR THE CAKE
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- FOR THE ICING
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Nutritional
- Serving Size: 1 (155.3 g)
- Calories 515.6
- Total Fat - 22.5 g
- Saturated Fat - 10.8 g
- Cholesterol - 93.7 mg
- Sodium - 211.6 mg
- Total Carbohydrate - 72.4 g
- Dietary Fiber - 3 g
- Sugars - 47.2 g
- Protein - 8.8 g
- Calcium - 105 mg
- Iron - 1.3 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Butter and flour 12 cup bundt pan.
Step 3
In a medium bowl whisk together first 8 ingredients (-ginger). Using an electric mixer bet the butter until smooth. Add both sugars and beat until fluffy (3 minutes); add eggs one at a time, beating 1 minutes after each addition. Beat in vanilla and then the yogurt. Add the dry ingredients; beating until blended. Fold in almonds and all of the cranberries. Transfer batter to a prepared bundt pan.
Step 4
Bake for 70 minutes or until tester comes out clean when inserted near center of cake. Cool cake in pan for 10 minutes and then turn cake out onto rack and cool completely.
Step 5
For the icing: combine powdered sugar and 2 teaspoons orange juice together until sugar dissolves; mix in additional juice by 1/2 teaspoonfuls to reach consistency of heavy cream.
Step 6
Spoon icing over cake, allowing it to drip down the sides. Let stand until icing sets -- about 30 minutes.
Tips
No special items needed.
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