Cranberry Orange Bundt Cake with Chocolate Glaze

Cranberry Orange Bundt Cake with Chocolate Glaze

Cranberry Orange Bundt Cake with Chocolate Glaze

What happened to white Christmas? Does it even exist anymore or has it become just something that we read about in fairytales and see in movies? Is white Christmas the modern day unicorn?

Cranberry Orange Bundt Cake with Chocolate Glaze

It doesn’t feel like December at all. If it weren’t for the warming scent of gingerbread houses in our living room and the smell of freshly baked cookies coming from the kitchen, I probably wouldn’t even suspect that Christmas is just couple of days away.

Cranberry Orange Bundt Cake with Chocolate Glaze

Perhaps warm and sunny December weather is just what inspires me to bake and (re)create classic holiday flavors, just to remind myself that it indeed is the season of eggnog, sparkles, gingerbread and joy. This cranberry orange bundt cake instantly got me in the mood for holidays. It’s got it all. It’s soft and moist, fruity, and not too sweet, but most importantly, it’s covered with a thick layer of rich chocolate ganache. The perfect Christmas pudding.

Merry Christmas!

Cranberry Orange Bundt Cake with Chocolate Glaze

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Cranberry Orange Bundt Cake with Chocolate Glaze

Makes 1 bundt cake
Prep time:
Cook time:
Total time:
Difficulty: Basic

Category: Cakes
This moist and festive bundt cake combines classic holiday flavors. The recipe uses dried cranberries, but you could use fresh or frozen ones, as well. It”s incredibly easy to make, but you need to make sure you don’t overbake it, or else it will get dry. Instead of  chocolate glaze, you could dust the cake with powdered sugar and serve it with tea or coffee any time of the year.
For the cranberry orange bundt cake:
Ingredients
225g butter, at room temperature
240g sugar
4 eggs
zest of 2 oranges
60ml freshly squeezed orange juice
1 tsp vanilla extract
240ml buttermilk
375g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
50g dried cranberries soaked in orange juice
Directions
Preheat your oven to 180°C. Butter your bundt pan and sprinkle it with flour. Put the pan into the refrigerator until needed.
In the bowl of your standing mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix on medium speed until well incorporated. Reduce speed to low and add orange zest, orange juice and vanilla extract. Slowly mix in the buttermilk (it will splatter because the batter is quite runny at this stage).
In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk the flour into the buttermilk mixture in three batches. Once all the flour is incorporated, return the bowl to your standing mixer and mix on high for one minute. Drain the cranberries and pat them dry. Slowly fold them into the batter.
Pour the batter into the prepared bundt pan and bake for 50 minutes (a wooden skewer should come out clean). Let the cake cool in a pan completely. Run a thin knife all around the edges of the pan and turn the cake onto a serving plate. Cover with a chocolate glaze (or dust with some powdered sugar) and serve.
For the chocolate ganache glaze:
Ingredients
120g chopped dark chocolate
120ml heavy cream
Directions
Place the chopped chocolate in a heat resistant bowl and set aside. Bring the cream just to a boil, pour it over chocolate pieces and let this sit for a few minutes, until the chocolate starts to melt. Gently stir the cream and the chocolate together until combined. Pour the ganache over bundt cake and let it set for 15-20 minutes before serving.

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