Get the Recipe: Cranberry Bundt Cake
Lovely light cranberry bundt cake, flavoured with lots of vanilla and some warm spices and studded with fresh (or frozen) cranberries. Topped with an easy, but pretty icing.
Ingredients
For the cake:
- 4 large (4) eggs, separated
- 1 3/4 cups (350 g) white granulated sugar
- 3 Tablespoons (44.36 ml) vanilla
- 1 cup (236.59 ml) vegetable oil, or canola or other neutral cooking oil
- 2 1/2 cups (312.5 g) all-purpose flour, spooned and levelled
- 2 teaspoons (9.86 g) baking powder
- 1 teaspoon (4.93 g) ground cinnamon
- 1/4 teaspoon (1.23 g) ground ginger
- 1/4 teaspoon (1.23 g) ground nutmeg
- 1/2 cup (118.29 ml) milk
- 2 cups (200 g) fresh or frozen cranberries, tossed with 1 Tbsp flour
For the icing:
- 1 1/2 cups (180 g) icing/confectioners' sugar, plus more for dusting
- 1 teaspoon (4.93 ml) vanilla
- 3 Tablespoons (44.36 g) butter, softened
- 2 Tablespoons (29.57 ml) milk, plus more, as needed
Instructions
- Preheat oven to 350F. (regular bake/not fan-assisted). Grease a 10-inch bundt pan and set aside.
- Beat the egg whites until frothy (until they look like a bubble bath :). Add the sugar, egg yolks, oil and vanilla. In a separate bowl, whisk together the flour, baking powder and spices. Add the dry ingredients to the wet, alternating with the milk. Fold in the floured cranberries.
- Pour batter into prepared pan. Bake in preheated 350F oven for about 1 hour, or until a tester inserted in the centre of the cake comes out clean (*frozen cranberries use usually requires a bit more baking time). Remove from oven and allow to mostly cool in the pan, before turning out onto a plate.
- For the icing: Once the cake is completely cooled, combine the icing ingredients with enough milk to make an icing just a tiny bit thinner than a regular cake icing. Spoon in a ring on the top of the cake then using the back of a spoon, push "drips" of icing over the edge of the cake here and there. If desired, place 4 or 5 fresh cranberries with a sprig of rosemary on top, then dust the entire cake with icing sugar.
Notes
- Feel free to tweak the spicing in this cake to your tastes. I'm not a cardamom lover myself, but if you are, I think a pinch would be lovely in this cake. I went with cinnamon, ginger and nutmeg, but allspice would work nicely, too. I feel like you don't want to add too much spice though, as it seems to work nicely as just warm background notes, rather than front and centre. Your call though :)
- The icing is essentially just a light buttercream (light on the butter) that is mixed to just a tad thinner than you would use to frost a cake. Spoon it in a ring on top, then use the back of a spoon to push it in "big drips" (or snow drifts :) over the edges a bit.
Serving: 1serving, Calories: 264kcal, Carbohydrates: 50g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 40mg, Potassium: 127mg, Fiber: 1g, Sugar: 34g, Vitamin A: 150IU, Vitamin C: 1.7mg, Calcium: 51mg, Iron: 1.2mg
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