Ingredients
- FOR THE CAKE
- 2 cups all-purpose flour
- 3/4 cup almond flour (or almond meal 2 1/2 ounces)
- 2 1/2 teaspoons Chinese five-spice powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 8 ounces low-fat Greek-style yogurt (plain, 1 cup)
- 1 cup almond nuts (toasted)
- 1 cup cranberries (halved, if frozen do not thaw)
- 58 grams dried sweetened cranberries (1/2 cup)
- FOR THE ICING
- 1/3 cup powdered sugar
- 4 teaspoons orange juice
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.