ORANGE-CRANBERRY BUNDT CAKE
Everyone needs a recipe for a good, all-purpose Bundt cake. I’ve made it here with orange and cranberries, but there is much room for your own interpretation. You can substitute any other small berry for the cranberries, and lemon for the orange. It’s perfect for a casual morning get-together, an elegant brunch, or afternoon snacking all by your lonesome. I make the cake the evening before serving to let the flavors fully develop. makes 8 to 12 servings
3 cups (426 g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¾ pound (3 sticks, 226 g) unsalted butter, room temperature
2¼ cups (446 g) sugar
1 tablespoon grated orange zest
5 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon Grand Marnier or other orange liqueur
¼ cup orange juice
1 tablespoon lemon juice
¼ cup heavy cream
2 heaping cups (227 g) cranberries, fresh or frozen
Adjust the oven rack to the lower middle position. Preheat the oven to 325°F. Grease a 10-inch tube pan or Bundt pan.
In a medium bowl, mix together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy. Add the sugar and orange zest, and beat together on medium until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed. Add the vanilla and Grand Marnier and mix on low to combine. Add one-third of the flour mixture and mix on low to combine. Add the orange juice and lemon juice and mix on low to combine. Add half the remaining flour and then the heavy cream, beating on low after each addition to incorporate. Add the remaining flour and mix on low until just combined. Add the cranberries and stir with a spatula to combine.
Pour the batter into the prepared pan and bake 60 to 75 minutes, until a wooden skewer or toothpick inserted into the center comes out with the slightest bit of crumb.
Transfer the pan to a wire rack and let cool for 25 minutes. Remove the cake from the pan and cool completely on a wire rack. Top the cooled cake with the Confectioners’ Sugar Glaze and let set before slicing.