CRANBERRY ORANGE BUNDT CAKE
Extremely moist, this combination of cranberry & citrus along with the sweetness from the icing, gives this dessert a distinctive flavor! VIDEO https://www.youtube.com/watch?v=vm672KOTt0U
INGREDIENTS
Nutrition- 2 1⁄4
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon sea salt
- 1cup granulated sugar
- 1⁄3cup orange juice
- 2large eggs
- 1cup buttermilk
- 2tablespoons cranberry juice
- 3⁄4cup grapeseed oil
- 1
- 2tablespoons orange zest
- 1 1⁄2
- 1⁄3
- 3tablespoons orange juice
- 1⁄2
- 1⁄4
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DIRECTIONS
- Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
- ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
- If icing is too thick, add more liquid or too thin, add more icing sugar.
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