Makes 1 bundt cake.
- Prep time: 30min
- Cook time: 50min
- Total time: 1h 20min
- Difficulty: Basic
This moist and festive bundt cake incorporates traditional holiday flavors. The recipe calls for dried cranberries, but fresh or frozen cranberries could also be used. It’s incredibly simple to make, but be careful not to overbake it or it will become dry. You could dust the cake with powdered sugar instead of the chocolate glaze and serve it with tea or coffee any time of year.
For the cranberry orange bundt cake.
- 225g butter, at room temperature
- 240g sugar
- 4 eggs
- zest of 2 oranges
- 60ml freshly squeezed orange juice
- 1 tsp vanilla extract
- 240ml buttermilk
- 375g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50g dried cranberries soaked in orange juice
Preheat the oven to 180 degrees Celsius. Butter a bundt pan and dust it with flour. Place the pan in the fridge until needed.
Cream together the butter and sugar in the bowl of your standing mixer until light and fluffy. Mix in the eggs one at a time on medium speed until well combined. Reduce the speed to low and gradually add the orange zest, orange juice, and vanilla extract. Mix in the buttermilk gradually (it will splatter because the batter is quite runny at this stage).
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In three batches, whisk the flour into the buttermilk mixture. Return the bowl to your standing mixer and mix on high for one minute after all of the flour has been incorporated. Drain and pat dry the cranberries. Fold them into the batter gradually.
Bake the batter in the prepared bundt pan for 50 minutes (a wooden skewer should come out clean). Allow the cake to cool completely in the pan. Run a thin knife around the pan’s edges and invert the cake onto a serving plate. Serve with a chocolate glaze (or a dusting of powdered sugar).
For the chocolate ganache glaze.
- 120g chopped dark chocolate
- 120ml heavy cream
Set aside the chopped chocolate in a heat-resistant bowl. Bring the cream to a boil, then pour it over the chocolate pieces and set aside for a few minutes, until the chocolate begins to melt. Stir the cream and chocolate together gently until combined. Allow the ganache to set for 15-20 minutes before serving the bundt cake.
Also known as Kuglof Od Brusnice I Naranče S Čokoladnim Preljevom.
What happened to the traditional white Christmas? Is it even real anymore, or is it just something we read about in fairy tales and see in movies? Is the modern-day unicorn white Christmas?
It hardly feels like December. If it weren’t for the warming scent of gingerbread houses in our living room and the aroma of freshly baked cookies wafting from the kitchen, I’d have no idea Christmas is only a few days away.
Maybe it’s the warm and sunny December weather that inspires me to bake and (re)create classic holiday flavors, just to remind myself that it is, after all, the season of eggnog, sparkles, gingerbread, and joy. This cranberry orange bundt cake immediately put me in the holiday spirit. It has everything. It’s soft and moist, fruity and not overly sweet, and it’s topped with a thick layer of rich chocolate ganache. This is the ideal Christmas pudding.