Ingredients

The following ingredients have 11 Servings
  • Dry ingredients
  • 330 g | 12.6oz plain flour
  • 330 g | 11.6oz caster sugar
  • 60 | 2oz walnuts (ground to a powder)
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch ground cardamom
  • ½ tsp salt
  • ––––––––
  • 3 large eggs (lightly beaten)
  • 200 g | 7oz cold unsalted butter (cubed)
  • 200 ml | 7fl oz whole milk + 2 tbsp fresh orange juice
  • 140 g | 5oz fresh cranberries (halved + 1 tbsp flour)
  • 1 tsp vanilla extract
  • zest of 1 large orange
  • For the glaze & to decorate
  • 450 g | 1lb icing (confectioners sugar)
  • a little milk/orange juice (as needed)
  • --
  • 1 tsp vanilla extract
  • 100 g | 3 1/2 oz fresh cranberries
  • 1 tbsp egg white 1tsp sugar
  • granulated sugar to frost the cranberries

Instruction

  • Preheat the oven to 180C (350F). Spray a 12-cup bundt tin with cake release or brush with melted vegetable shortening and dust with flour. Make sure every nook and cranny is covered otherwise you will have trouble turning the cake out in one piece.
  • Grind the walnuts to a fine powder in a food processor or blender.
  • Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  • Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.
  • Slowly the eggs, mixing well after each addition and scraping the sides of the bowl as needed.
  • Gradually add the milk, vanilla extract and orange zest and beat together on low speed.
  • Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.
  • Toss the cranberries in the flour to coat, then fold into the batter.
  • Transfer the batter to the prepared tin, levelling the top.
  • Bake until a cake tester comes out clean and cake is coming away from the edges of the pan – 55-65 minutes.
  • Leave to cool in the tin for 20 minutes, then carefully turn out on a plate or cake stand.
  • Mix the icing sugar with enough milk or strained orange juice to create a thick but pourable glaze.
  • Spoon the glaze over the cooled cake, letting it drip prettily down the sides.
  • Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Toss the cranberries in to coat then sprinkle with granulated sugar to achieve the 'frosted' look.
  • Arrange the frosted cranberries around the base or on the top of the cake while the glaze is still a bit tacky (don't eat the frosted cranberries they are very tart).