Spiced Orange Cranberry Bundt Cake Recipe
Ingredients
- 225g unsalted butter, at room temperature
- 200g caster sugar
- 100g light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 oranges
- Juice of 1 orange (about 60ml)
- 250g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 200ml sour cream (or plain yoghurt)
- 150g fresh or frozen cranberries (if frozen, do not thaw)
- Icing sugar, for dusting
- Optional Orange Glaze
- 100g icing sugar
- 1–2 tbsp fresh orange juice
Instructions
- 1
Preheat the oven to 170°C (fan). Generously grease your Nordic Ware Heritage Bundt pan with softened butter, making sure to get into all the grooves. Lightly dust with flour and tap out the excess.
- 2
In a large bowl, cream the butter, caster sugar, and brown sugar until light and fluffy.
- 3
Add eggs one at a time, beating well after each addition. Stir in the vanilla, orange zest, and juice.
- 4
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices, and salt.
- 5
Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream. Start and end with flour. Mix until just combined.
- 6
Fold in the cranberries gently.
- 7
Spoon the batter into the prepared pan, smoothing the top. Tap the pan on the counter to release any air bubbles.
- 8
Bake for 50–55 minutes, or until a skewer inserted in the centre comes out clean.
- 9
Cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- 10
Dust with icing sugar before serving or drizzle with the optional orange glaze.
- 11
To make the glaze: stir orange juice into the icing sugar until smooth and pourable. Drizzle over the cooled cake, letting it run into the ridges of the swirl.
