Cranberry Bundt Cake
The best desserts for hosting, especially around the holidays, are ones that function as decor throughout the day as well. Of course you can choose to bake this in a loaf pan or traditional cake pan, but as a bundt it looks like a beautiful edible wreath! This glazed cake will remain moist at room temperature for at least 3 days so it’s an easy one to check off your to do list in advance. Tart fresh cranberries and zesty orange flavor balance the rich warm spices of SKORDO Masala Chai so nicely.
Makes 1 bundt cake
Ingredients:
For the cake:
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1 ½ sticks unsalted butter, softened
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⅓ cup oil, of your choosing
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2 cups granulated sugar
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3 eggs, room temperature
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2 teaspoons vanilla
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½ teaspoon orange extract, optional
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1 cup buttermilk
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3 cup all purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 tablespoons SKORDO Masala Chai
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1 tablespoon orange zest
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2 cups fresh cranberries, washed and dried
For the toppings:
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¼ cup orange juice
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2 cups powdered sugar
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1 teaspoon SKORDO Masala Chai
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Pinch of salt
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Few springs rosemary
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½ cup cranberries
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1 cup water
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1 cup granulated sugar
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¼ cup pecans or walnuts, optional
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2 teaspoons turbinado sugar, optional
Directions:
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Preheat oven to 350 degrees F. Prepare your bundt pan by liberally coating the interior with softened butter and a dusting of flour until evenly coated.
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In a stand mixer fitted with a paddle attachment, cream together your butter and sugar until light and fluffy. Add your oil and mix to combine again.
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Add your eggs, one at a time, mixing between each addition. Add your extracts.
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In a separate bowl, whisk to combine your dry ingredients.
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Add half of your dry ingredients to the mixing bowl and mix on small speed until just about combined. Then add half of your milk, and mix again. Add your remaining dry ingredients plus your whole cranberries, mix slightly and finish mixing with the remainder of your milk.
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Transfer your batter into your bundt pan and level the surface with a spoon. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
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While cake is baking, prepare the glaze. Add your powdered sugar, salt, and masala chai to a small bowl and drizzle in half of your orange juice. Whisk to combine and add juice slowly until desired consistency. For a glaze that sits on the top of the cake with a few drips, test out the consistency by lifting a spoon out of the glaze and watching it slowly fall back into the bowl in a thick, ribbon stream, settling for a moment before blending seamlessly back into the remaining glaze.
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Prepare your cranberries: In a small pot, simmer together 1 cup water and 1 cup granulated sugar until sugar dissolves. Add your cranberries and simmer on low for 2-3 minutes or until cranberries soften. Drain liquid (p.s. you’ve also just created a delicious cranberry simple syrup so save it for beverages!) and allow cranberries to cool.
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Toast your nuts.
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After cake has cooled for 15-20 minutes, tip it out onto a wire rack to cool completely. If needed, tap the top of the mold a few times to loosen it up.
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Once cool throughout, spoon glaze overtop. Add just a little at first to see how far it drips down and if desired, thicken it with more sugar or thin it with more juice. Once glazed, add your toppings to your liking. Slice + Enjoy!
