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.
Prep Time: 25 mins
see savings2 3/4 cupscake flour
see savings2 teaspoonsbaking powder
see savings1/8 teaspoonsalt
see savings1 cup(2 sticks) unsalted butter, at room temperature
see savings1 1/4 cupsgranulated sugar
see savings2 teaspoonsvanilla extract
see savings2 teaspoonsorange zest
see savings1 cuporange juice
see savings1 cupdried cranberries, chopped
see savings1 cupconfectioners' sugar
see savings1 tablespooncorn syrup
see savings1 tablespoonplus 1 teaspoon milk
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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.
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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