Spiced Orange Cranberry Bundt Cake Recipe

Ingredients

• 225g unsalted butter, at room temperature
• 200g caster sugar
• 100g light brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 2 oranges
• Juice of 1 orange (about 60ml)
• 250g plain flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 200ml sour cream (or plain yoghurt)
• 150g fresh or frozen cranberries (if frozen, do not thaw)
• Icing sugar, for dusting
• Optional Orange Glaze
• 100g icing sugar
• 1–2 tbsp fresh orange juice

Instructions

1. Preheat the oven to 170°C (fan). Generously grease your Nordic Ware Heritage Bundt pan with softened butter, making sure to get into all the grooves. Lightly dust with flour and tap out the excess.
2. In a large bowl, cream the butter, caster sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla, orange zest, and juice.
4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices, and salt.
5. Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream. Start and end with flour. Mix until just combined.
6. Fold in the cranberries gently.
7. Spoon the batter into the prepared pan, smoothing the top. Tap the pan on the counter to release any air bubbles.
8. Bake for 50–55 minutes, or until a skewer inserted in the centre comes out clean.
9. Cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
10. Dust with icing sugar before serving or drizzle with the optional orange glaze.
11. To make the glaze: stir orange juice into the icing sugar until smooth and pourable. Drizzle over the cooled cake, letting it run into the ridges of the swirl.