Cranberry Bundt Cake

When I first made this cake for a Cookbook Club gathering, I knew it was a keeper. It has become one of our family’s favorite holiday cakes due to its superb flavor and moist richness. To start, the cranberries are a seasonal treat, their tartness here offset by the sweet sugar glaze. But the addition of bitters, while not overly pronounced, gives the cake a subtle sophistication that you’ll love.

Cranberry Bundt Cake

Prep Time 20 minutes
Cook Time 1 hour
Adapted from Sarah Copeland’s “Every Day is Saturday”
When I first made this cake for a Cookbook Club gathering, I knew it was a keeper. It has become one of our family's favorite holiday cakes due to its superb flavor and moist richness. To start, the cranberries are a seasonal treat, their tartness here offset by the sweet sugar glaze. But the addition of bitters, while not overly pronounced, gives the cake a subtle sophistication that you'll love.
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Servings 12

Ingredients
 

  • 3 sticks unsalted butter, at room temperature
  • 2 cups (400 grams) sugar
  • 1 tablespoon orange zest
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 dashes angostura bitters
  • 2 cups (280 grams) all-purpose flour
  • 1 cup (120 grams) almond flour
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup (60 mL) fresh orange juice
  • 1 tablespoon lemon juice
  • ¼ cup (60 mL) heavy cream, or substitute plain yogurt
  • 1 ½ cups (150 grams) fresh or frozen cranberries

Glaze

  • 1 ½ cups (180 grams) powdered sugar
  • 2-4 tablespoons cream or half and half
  • ½ vanilla bean, or use 1 teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • Preheat your oven to 350 F. Butter a non-stick bundt pan generously and dust with flour.
  • Beat together the butter, sugar and zest until light and fluffy using the paddle attachment, about 2 minutes. Add the eggs one at a time, scraping down after each addition. Add vanilla and bitters and beat again.
  • In a medium bowl, whisk together the flours, baking soda and salt. Add about a third to the butter mixture, then add the orange and lemon juices and mix again. Add another third of the flour, then add the cream. Finally add the remaining flour and mix just until combined. Fold in the cranberries.
  • Pour the batter into the pan and place it on a baking sheet. Bake for about 1 hour and test. The cake should pull away from the sides slightly and feel springy to the touch. It could take up to 10 or 15 more minutes. Once cooked through, cool for 20 minutes before turning out onto a rack and cooling completely.
  • Make the glaze by whisking together the sugar, cream, seeds scraped from the vanilla bean, and salt. Drizzle glaze over the cooled cake and let set before serving.

Notes

  • Cake keeps stored at room temperature for 3 days. It can also be frozen for 1 month.
  • The flavor that fresh vanilla bean imparts is unparalleled, and if there is a time to splurge on using one, I might argue a holiday cake, in particular this holiday cake, is a great occasion. However, it will still be delicious should you decide to use vanilla extract in its place.
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