Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Orange-Ginger Cranberry Bundt Cake
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- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 50 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 601
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 1 g
- Sugar
- 73 g
- Protein
- 6 g
- Cholesterol
- 119 mg
- Sodium
- 314 mg
This centerpiece dessert combines the flavors of cranberry, orange and fresh ginger into a vanilla-spiced sour cream Bundt. Fresh cranberries are folded into the batter before baking, then the cake is coated in a thick, sweet glaze rich with honey, orange and vanilla bean. Sugared cranberries provide a sweet, tart and decorative pop of flavor.
- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 50 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 601
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 1 g
- Sugar
- 73 g
- Protein
- 6 g
- Cholesterol
- 119 mg
- Sodium
- 314 mg
Ingredients
For the Cake:
For the Glaze:
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Directions
- Make the cake: Preheat the oven to 325 degrees F. Butter a 12-cup Bundt pan, then dust with flour, tapping out the excess. Whisk together 21/2 cups flour, the baking powder, salt, ground ginger and baking soda in a large bowl. Beat together both sugars, the orange zest and grated ginger with a mixer on medium-high speed until well combined, about 2 minutes. Add the butter and beat until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then add the vanilla bean paste and orange juice. Beat in the flour mixture in 3 additions, alternating with the sour cream. Toss the cranberries with the remaining 1 tablespoon flour, then fold into the batter.
- Transfer the batter to the prepared pan and smooth the top. Bake until the cake is deep golden and springs back when gently pressed, and a wooden skewer inserted into the center comes out clean, 50 to 65 minutes. Transfer to a rack and let sit until the pan is cool enough to handle, 20 to 30 minutes. If the sides seem stuck, run a small spatula around the edges to help loosen the cake, then carefully invert onto the rack to cool completely, at least 2 hours.
- Make the glaze: Mix the confectioners’ sugar, orange juice, honey, melted butter, vanilla bean paste and 1 tablespoon reserved ginger juice in a large bowl. Whisk until smooth and pourable but still thick. Spoon and spread the glaze on top of the cake, allowing it to drip down the sides. Let set before serving, at least 20 minutes. Garnish with sugared cranberries.
Cook’s Note
To make sugared cranberries, bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries, then remove from the heat and let cool. Drain, then toss in sugar. Let set.
