Friday, November 8, 2019

Cranberry Bundt Cake

This is one of my favorites and makes a nice holiday dinner dessert.  I like my Lodge Cast Iron bundt pan because of its nonstick properties.  I always use a can of baking spray (Pam is one brand) that makes the cake just slide out totally unblemished!  Choose the one that contains flour.

2 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
12 oz. fresh cranberries
1 tablespoon flour
2 sticks unsalted butter softened to room temperature
2 cups sugar
1 teaspoon vanilla extract
4 large eggs at room temperature
1/2 cup sour cream

1 cup confectioners sugar
1/4 cup fresh orange juice
pinch of salt

Preheat oven to 350 degrees.

Combine 2 1/2 cups flour with 1 teaspoon baking powder and 3/4 teaspoon salt.  Mix well to combine.  Set aside.

Add 1 tablespoon flour to the cranberries and mix well.  Set aside.

In mixing bowl, combine 2 sticks butter and 2 cups sugar.  Add 1 teaspoon vanilla.  Next add eggs, one at a time, beating well after each one.

Mix in 1/2 the flour mixture until combined and add 1/2 cup sour cream.  Mix well.

Add in remaining flour until just combined, scraping sides of bowl.  Gently add cranberries.

Bake in center of oven for 50 to 55 minutes, using the toothpick test for doneness.  Remove from oven and allow to cool in the pan for 15 minutes.  Turn out onto cooling rack and let it cool completely before adding glaze.

Combine the glaze ingredients and whisk well.  You may add more sugar for thickness or more orange juice to thin.