Ingredients
The following ingredients have 4 Servings
- 3 cups flour
- 2 cups fresh whole cranberries
- 1 ½ cups butter (salted butter, at room temperature)
- 1 ½ cups granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 6 eggs (at room temperature)
- 1 teaspoon vanilla
- 2 Tablespoons orange zest
- 1 Tablespoon orange juice
- ¾ cup milk (at room temperature)
- ¼ cup powdered sugar (optional)
- ¼ cup sugared cranberries (optional)
Instruction
- Measure out the flour into a bowl.
- Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
- Combine butter and sugar together until soft and fluffy
- Mix in the baking powder and salt. Stir just until combined.
- To the butter mixture, add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.
- Add vanilla, orange zest and orange juice.
- Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
- Mix in half the milk. Beat on low speed until combined.
- Add an additional third of flour. Beat gently until combined
- Add remaining milk. Beat gently until combined.
- Add remaining flour and beat gently until combined.
- Fold in cranberries into cake batter with a spatula.
- Spray a bundt pan with a non-stick spray.
- Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
- Bake in a preheated 350 degree oven for one hour.
- Place cake pan on a baking rack and allow to cool for 10 minutes.
- Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
- After an additional 10 minutes, carefully remove cake pan.
- Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.
