To make smaller cakes for only my husband and I, I purchased the prettiest little 4.5-cup size Bundt® pan. It was the ideal size for us and this recipe fit it wonderfully. Finely chopped cranberries and orange peel are incorporated into the mixture to give the cake an all-over taste. Although it is optional, garnishing with the sugared cranberries provides for a lovely presentation.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable shortening, melted
- 2 tablespoons cake flour
- 1 medium orange
- ½ cup fresh cranberries
- ⅔ cup white sugar
- ¼ cup butter, softened
- 1 large egg
- ¼ teaspoon almond extract
- 1 ¼ cups cake flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- ¼ cup fresh cranberries
- 5 tablespoons sugar, divided
- 3 tablespoons water
- ½ cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon grated orange zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
- Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
- Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
- While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
- Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.
- You can scale the recipe to fit a larger pan, if needed.
Nutrition Facts
| Calories | 614 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 420 mg |
| Sugars | 70 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |