Southlake Cake Club celebrates the joy of baking and community with monthly themed gatherings. Since 2013, members have shared cakes, recipes, and friendships. This Cranberry Orange Bundt Cake offers a delicious taste of what they create together.
Cranberry Orange Bundt Cake
Prep Time 30 minutes
Bake Time 1 hour
Cooling Time 2 hours
Ingredients:
For the Cake
1 c. (2 sticks) unsalted butter
5 large eggs
3 c. flour
1 tsp. baking powder
1 tsp. salt
½ c. vegetable oil
2 c. granulated sugar
1 tsp. almond extract
2 Tbs. orange zest
¼ c. orange juice
6 oz. white chocolate chips, melted
1 ¼ c. buttermilk
2 c. fresh or frozen cranberries, roughly chopped, lightly tossed in flour
For the Glaze
¼ c. unsalted butter
½ c. granulated sugar
2 Tbs. water
⅓ c. champagne
Directions:
Step 1: Bring butter, eggs, and buttermilk to room temperature. Whisk flour, baking powder, and salt in a medium bowl. Preheat oven to 325°F. Grease and flour a large Bundt pan.
Step 2: In a stand mixer, beat butter, oil, and sugar on medium for 5 minutes. Reduce speed to low and add eggs one at a time, mixing well after each. Scrape down the bowl.
Step 3: Add almond extract, orange zest and juice, and melted chocolate; mix well. On low, alternately add the flour mixture and buttermilk in two additions, mixing just until incorporated.
Step 4: Pour ⅓ of the batter into the pan and top with half the cranberries. Repeat with another ⅓ of batter and the remaining cranberries, then top with the remaining batter. Smooth the top and tap the pan to release air bubbles. Do not overfill; depending on your pan, you may have extra batter.
Step 5: Bake 55–65 minutes, or until a toothpick comes out clean. Cool in the pan for 20 minutes while preparing the glaze.
Step 6: For the glaze, combine butter, sugar, and water in a medium saucepan. Cook over medium heat until the butter melts and sugar dissolves. Stir in champagne (mixture will foam).
Step 7: While the cake remains in the pan, poke holes in the bottom with a knife or wooden pick. Pour ½ cup of glaze over the cake and let soak for 30 minutes. Invert onto a wire rack over a large sheet pan and pour the remaining glaze over the cake. Cool completely, then transfer to a serving plate and decorate with sugared cranberries and orange zest.