Cranberry Orange Bundt
Recipe from Family Circle

This holiday cake is just sweet enough to accent the zesty orange and cranberry flavors. Serve it for brunch, midmorning coffee breaks, or afternoon teas.

Cranberry Orange Bundt

by 2  people

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  • 2 3/4  cups 
    cake flour
  • 2   teaspoons 
    baking powder
  • 1/8  teaspoon 
  • 1   cup 
    (2 sticks) unsalted butter, at room temperature
  • 1 1/4  cups 
    granulated sugar
  • 4   
  • 2   teaspoons 
    vanilla extract
  • 2   teaspoons 
    orange zest
  • 1   cup 
    orange juice
  • 1   cup 
    dried cranberries, chopped
  • 1   cup 
    confectioners' sugar
  • 1   tablespoon 
    corn syrup
  • 1   tablespoon 
    plus 1 teaspoon milk
Heat oven to 350 degrees F. Grease a 12-cup bundt pan with solid vegetable shortening and dust with flour. Set aside.
In a large bowl, blend cake flour, baking powder and salt. Whisk to combine. Set aside.
In another large bowl, beat butter and sugar on medium-high speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and zest until combined.
On low speed, beat in flour mixture, alternating with orange juice, in three additions, beginning and ending with flour. Beat on medium-high speed for 2 minutes. Stir in dried cranberries. Pour into prepared pan.
Bake at 350 degrees F for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Turn cake out onto rack and cool completely.
Beat confectioners' sugar, corn syrup and milk in medium bowl until smooth. Drizzle over cooled cake. Allow to stand until set.
Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 8, carb. (g) 51, fiber (g) 1, pro. (g) 3, sodium (mg) 86, Percent Daily Values are based on a 2,000 calorie diet
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