ingredients
  • all-purpose (plain) flour 2 and 3/4 cups
  • Baking powder 1 teaspoon • 156 kcal
  • Baking soda 1/2 teaspoon
  • Salt 1 teaspoon • 1 kcal
  • Unsalted butter 3/4 cup , softened
  • Granulated sugar 2 cups
  • Eggs 4 large • 130 kcal
  • Vanilla Extract 2 teaspoons
  • Orange juice 1/3 cup fresh
  • Orange zest 1 tablespoon
  • Vegetable Oil 1/4 cup
  • Sour cream 1 cup
  • Cranberries 2 cups dried *
  • Powdered sugar 1 cup
  • Orange juice 1-2 tablespoons fresh
Calories refers to 100 gr of product

This cake teams the classic tastes of cranberries and orange within a moist and delicious sponge.

It’s not too difficult to make, and it looks beautiful when taken out of the bundt tin and drizzled with the orange-flavor glaze. You can really taste the juicy cranberries and the hint of orange in each bite – you’ll have trouble stopping after just one piece!

INSTRUCTIONS

To make the cake:

Preheat oven to 350°F/160C fan/gas mark 4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Use a stand mixer fitted with the K attachment, or a large mixing bowl using a hand-held mixer, and beat the butter and sugar until light and fluffy.

Mix in the eggs one a time, then add in the vanilla essence until well combined. Slowly mix in the orange juice, orange zest, and vegetable oil until well combined.

With the mixer on low speed, slowly mix in the dry ingredients in three batches, alternating with the sour cream (start with the dry ingredients and end with the dry ingredients).

Mix everything until just combined, making sure not to over mix the batter.

Toss the cranberries in a little flour* until they are coated, and gently fold them into the batter.

Spray a 10-inch bundt pan well with non-stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.

Bake at 350°F for 45-55 minutes or until a skewer inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling out of the pan.

To make the orange glaze:

Once the cake has completely cooled, place a piece of foil under the wire rack (to catch any glaze that falls off) or place the rack on a large baking tray. Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes before cutting.

Notes:

* I used dried cranberries, because fresh ones are hard to find here. If you are lucky enough to have fresh cranberries, you can use those instead.

* Coating the cranberries in flour before adding to the batter ensures that they won’t sink to the bottom, and you should have an even layer of fruit.