Lovely light cake, flavoured with lots of vanilla and some warm spices and studded with fresh (or frozen) cranberries. Topped with an easy, but pretty icing.
1cup(236.59ml)vegetable oil, or canola or other neutral cooking oil
2 1/2cups(312.5g)all-purpose flour
2teaspoons(9.86g)baking powder
1teaspoon(4.93g)cinnamon
1/4teaspoon(1.23g)ginger
1/4teaspoon(1.23g)nutmeg
1/2cup(118.29ml)milk
2cups(200g)fresh or frozen cranberries, tossed with 1 Tbsp flour
For the icing:
1 1/2cups(180g)icing sugar, plus more for dusting
1teaspoon(4.93ml)vanilla
3Tablespoons(44.36g)butter, softened
2Tablespoons(29.57ml)milk, plus more, as needed
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Instructions
Preheat oven to 350F. Grease a 10-inch bundt pan and set aside.
Beat 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
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!