Orange Cranberry Bundt Cake with Cranberry Glaze
Ingredients
- 1 1/2 teaspoons Fleischmann's Baking Powder
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour spooned and levelled + 1 tablespoon
- 1/2 cup cornmeal
- 1 1/2 cups granulated sugar
- 1 cup milk
- 1/2 cup orange juice
- 1 1/3 cups Mazola Vegetable Oil
- 1 1/2 tablespoon orange zest, packed
- 4 eggs
- 1 1/2 cup fresh cranberries
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons orange blossom water
- 1 cup powdered sugar
- 1/2 cup orange juice
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange blossom water
- Pinch of salt
- 1 cup frozen or fresh cranberries
- 1 cup powdered sugar
- Pinch of salt
- Crushed pistachios (optional)
Cake:
Orange Blossom Syrup:
Cranberry Glaze
To Serve
PRODUCTS
Instructions
- Preheat the oven to 350°F. Prepare a bundt pan by greasing generously with butter and adding about 1 tablespoon of flour in the pan, shaking it around to coat the entire pan. Remove the excess flour that does not stick to the buttered pan.
- In a medium bowl, mix your flour (minus 1 tablespoon), cornmeal and Fleischmann's Baking Powder and salt and set aside.
- Place sugar and orange zest in a bowl and rub together until an orange sugar forms.
- Add orange sugar, oil, vanilla, orange blossom water, in a bowl and whisk until well combined.
- Add your eggs one at a time and mix until combined. Add your dry ingredients, milk and orange juice to the oil and egg mixture.
- Mix very well for at least 1 and a half minutes until everything is evenly combined. You may need to scrape the sides to make sure everything is mixed well. Coat cranberries in 1 tablespoon of flour and add your cranberries last and fold in. They will float to the top of the batter but will create a cranberry base for the bundt cake when the cake is flipped out.
- Pour your batter into the prepared bundt pan and bake for 60 minutes or until a toothpick inserted comes out clean. If your cake browns too fast, tent with tin foil.
- When ready, let cool in the pan for at least 10 minutes while you make the orange blossom syrup. Add powdered sugar, orange juice, melted butter, vanilla extract, orange blossom water and salt in a small saucepan, heat up just until it starts to boil. Remove immediately.
- When orange blossom syrup is made, reserve about 5 tablespoons of syrup and set aside. Poke holes in the bottom of your cake (I use chopsticks), spoon orange blossom syrup onto cake (except your reserved 5 tablespoons) and let stand for about 10 minutes until syrup soaks through the cake.
- After orange blossom syrup is soaked through, flip the cake out of the pan and pour the rest of the syrup (reserved 4 tablespoons) on top of the bundt cake. (At this stage you can wrap up bundt cake with plastic wrap and store at room temperature for 2 days until ready for final glaze or to serve. You can also freeze at this stage, thaw and glaze with cranberry glaze before serving).
- After your orange blossom syrup-soaked cake is flipped out and cooling, make your cranberry glaze. Add cranberries and 1 tablespoon of water, into a saucepan and heat for about 10 minutes until cranberries burst, break down and juices release. Sieve the cooked down cranberries and add to bowl, discarding pulp. Add your icing sugar, pinch of salt and use whisk to mix until there are no lumps. Add a teaspoon of water to thin out if necessary. If it is too thin, add more powdered sugar.
- Once cake is cool, take your cranberry glaze and pour over your cake. Finish off with crushed pistachios, or garnish of your choice.
- Enjoy!
Recipe created by @travelandmunchies
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