Cranberry Orange Bundt Cake
Servings: 1 bundt cake
Ingredients
for the cake:
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) vegetable oil
- 2 1/4 cups (280g) flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup orange juice I used freshly squeezed
- zest from 2 large oranges
- 3 tablespoons orange jam can be omitted
- 2 teaspoons vanilla extract
- 1.5 cups (150g) fresh cranberries 1 Tbsp flour
white chocolate orange glaze:
- 4 oz (120g) white chocolate
- 1/4 cup sour cream 12%, or 3 Tbsp heavy cream, at room temperature!
- 2 teaspoons smooth orange jam
Instructions
make the cake:
- Preheat the oven to 350 °F / 180 °C / Gas Mark 4, no fan (if using convection over reduce the temperature by 20 degrees or follow manufacturer's instructions).
- Prepare a 9-cup (8-inch/21cm, this is what I used) or 10-cup bundt cake pan, grease it generously with butter.
- Place the eggs and sugar in a mixing bowl, whisk with a mixer fitted with a whisk attachment on medium-high speed for 5 minutes until the mixture is pale, light, and foamy.
- Slowly pour in the oil in a thin stream, mixing at low-medium speed. Mix for one more minute.
- In a small bowl, stir the flour with baking powder, and salt together.
- Add half of the flour mixture into the batter. Whisk until almost combined.
- Add the orange juice, orange zest, orange jam, and vanilla extract to the batter. Whisk until almost combined.
- Add the remaining flour mixture to the batter and whisk until almost combined.
- Mix the cranberries with 1 Tbsp of flour until coated on all sides. Fold into the batter with a spatula.
- Pour the batter into the prepared cake pan.
- Bake for about 50 minutes or until a skewer (or cake tester) inserted into the center of the cake comes out clean.
- Place on a wire rack to cool for 10-15 minutes (this is important, it ensures that the cake comes out of the pan intact) then invert onto a plate.
make the white chocolate glaze:
- Melt the chocolate using the double boiler method. If using sour cream, press it through a sieve to ensure it's not lumpy. If your orange jam is not smooth, also press it through a sieve (optional).
- In a small pot, bring water to a boil, remove the pot from the heat (steaming water is enough to melt the chocolate) or leave it over the lowest heat. Place a small bowl over the pot (glass or metal, not plastic), it should not touch the surface of the water.
- Add the chopped chocolate to the bowl, stir until the chocolate is melted.
- Add the room temperature sour cream and orange jam to the chocolate, whisk until combined.
- Drizzle the glaze over the bundt cake.
serve the cake:
- Cut the cake with a serrated knife into servings.
- Enjoy!
Notes
- Alternatives to the white chocolate glaze:
- Sprinkle the cake with powdered sugar or
- Make orange icing: mix 1 cup of powdered sugar (120g) with 1 tablespoon of orange juice. - Cranberries - make sure to use fresh cranberries, not dried (these would not work as they take the moisture from the cake, they would need to be soaked in orange juice first). You can also use frozen cranberries, without thawing them, just coat them in flour before adding them to the cake.
- How to ensure your bundt cake comes out of the pan: butter the pan generously and let the cake cool (in the pan) on the wire rack for a minimum of 10 minutes before inverting it onto a plate.
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (1/12 of the recipe). This is only an estimate!
Nutrition
Calories: 371kcal