Holiday Bundt Cake with Sugared Cranberries
Have you ever created something that you thought was so beautiful you couldn’t believe you made it? That’s how I feel about my Holiday Bundt Cake with Sugared Cranberries! This bundt cake isn’t just stunning to look at but tastes incredibly delicious too!
I thought my finishing touch was with the sugared cranberries but then decided it needed something else. So I went outside and took a a couple of snips from our Holly tree. I think it made the photo pop that much more.
I love this recipe and I think everyone who tries it will agree.
When I decided to make this I really wasn’t sure what I wanted to create but wanted it to be festive. I tried thinking of all the foods that fall into the holiday spirit. Then I happened to be browsing through Kitchen Conservatory one of our local kitchen stores, and spotted this Bundt pan with lovely swirls. My mind started spinning with ideas. I purchased the pan and went home to put my thoughts on paper.
I’ve become a huge fan of Siggi yogurt products. I love the flavor of their yogurt and their drinkable yogurt. In fact, last month I created this Super Moist Banana Bread using their drinkable yogurt. I loved the results and decided I’d try and use that in my holiday cake. If you can’t find Siggi’s Drinkable yogurt milk you can replace it with buttermilk, or so it says on their label.
I also used “00” flour in this recipe. I like using that in cakes because it gives them a lighter airy texture. If you can’t find it or prefer not to bother with a brand different than what you’re use to then use All Purpose Unbleached Flour.
This cake will makes a stunning presentation for Thanksgiving, Christmas, New Years or any other holiday or occasion you’ll be hosting or going to from now until 2018. Besides being a showstopper it also tastes amazing!!!
I made this cake over 2 days. I created the sugared cranberries on day one. Then finished the rest of the cake on the second day.
If you make my Holiday Bundt Cake with Sugared Cranberries please share it on my Instagram page using the hashtag #vickibensinger and mention that you’re sharing it from my blog post. I’d love to see your creation as I’m sure my other viewers would as well. Don’t forget to follow me on Instagram!!!
Here’s the recipe, I hope you enjoy it……………………
Holiday Bundt Cake with Sugared Cranberries
- 2 1/2 cups 00 flour, or all-purpose
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups sugar
- 2 Tbsp. fresh orange zest
- 2 sticks unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup Siggi Drinkable Yogurt Milk or low-fat buttermilk, at room temperature
- 1/4 cup fresh squeezed orange juice
- 1 tsp vanilla extract
- 2 tsp. Grand Marnier (optional)
- 1 1/4 cups fresh cranberries, chopped
- 2 Tbsp. sugar
- 2 Tbsp. water
- 1/2 cup fresh Ocean Spray cranberries
- 1/4 cup sugar
- 2/3 cup powdered sugar
- 1/8 tsp salt
- 1 1/2 Tbsp. fresh orange juice
- Preheat oven to 350°F. Spray a 10-cup Bundt pan with nonstick spray.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour to toss with cranberries.
- Combine sugar and orange zest in food processor and pulse for 1 minute; combine with butter in a large mixing bowl, beat at medium speed until pale and fluffy. Reduce speed, adding eggs one at a time.
- In a small bowl combine yogurt milk, orange juice, vanilla, and liqueur, if using.
- To the large bowl, alternate adding flour mixture, then yogurt milk mixture, until incorporated. Toss chopped cranberries with reserved flour and gently fold into batter.
- Add batter to prepared Bundt pan. Tap pan sharply on counter to reduce air bubbles and smooth top. Bake approximately 50 minutes, until cake is golden, springs back to the touch, and when tester inserted in center comes out with a few crumbs attached. Cool for 15 minutes; then carefully invert onto rack to cool completely.
- Sugared Cranberries: Place sugar and water in saucepan and heat until simmering (not boiling). Stir until sugar dissolves. Submerge cranberries in pan until well coated. Using a slotted spoon, transfer coated cranberries to a wire rack spacing them to avoid sticking together. Dry for one hour. Place granulated sugar in a bowl. Working in batches, roll cranberries through sugar to coat. Transfer coated cranberries to parchment paper to dry for another hour.
- Glaze: In a small bowl whisk together powdered sugar, salt, and orange juice. Drizzle glaze over cooled cake. Allow to set before adding sugared cranberries. (Store leftover cranberries in an airtight container at room temperature). Serve.
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