Cranberry Cake Recipe

Ingredients

For the cake:

• 2 cups of granulated sugar
• 3 large eggs at room temperature
• 12 Tbsp of unsalted butter, melted but not hot
• 2 tsp of vanilla extract
• 1/3 cup of light olive oil
• 1 cup of buttermilk, room temperature
• 1 tsp of baking powder
• ½ tsp of salt
• ½ tsp of baking soda
• 3 cups of all-purpose flour
• 1 Tbsp of orange zest, from 1 orange, plus more for glaze
• 2 cups of fresh cranberries, rinsed, dried and tossed with ½ Tbsp flour

For the orange glaze and topping:

• 1 ½ cups powdered sugar
• 3 Tbsp freshly squeezed orange juice
• 1 tsp orange zest
• 1 cup sugared cranberries (optional garnish)

Instructions

How to make cranberry Bundt cake:

1. Preheat the oven to 350˚F with a rack in the center of the oven. Generously butter and flour a Bundt pan, tapping out excess flour.
2. In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
3. Add olive oil, then melted butter and finally vanilla extract, blending between each ingredient. Then mix in buttermilk until well blended.
4. In a separate bowl, whisk together flour, baking powder, baking soda and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
5. Toss cranberries with ½ Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
6. Pour batter into a prepared Bundt pan. Bake at 350˚°F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs.
7. Cool for 15 minutes in the pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

To make the orange glaze:

1. In a small bowl, combine powdered sugar, freshly squeezed orange juice and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency.
2. If desired, add more orange juice to thin out the glaze or more powdered sugar to thicken it up.