I hope everyone had a fantastic Thanksgiving! We went out with a friend. We went to a Brazilian steakhouse and had lots of steak and even more sangria. It was an awesome time! Now that Thanksgiving is over it's time to get ready for Hanukkah and Christmas. I saw this recipe a few months ago and knew I wanted to make it for the holidays this year. I made it a few days ago and it is amazing, such a nice change from pumpkin and pecan pie. The orange flavor is strong and goes great with the tart flavor of the cranberries. Please forgive these pictures, now that it is becoming winter and getting darker outside earlier some of my pictures will be taken inside.
Orange Cranberry Bundt Cake
adapted from Food Network
3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Syrup and Glaze:
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons orange juice
1 1/2 cups confectioners' sugar
Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted Bundt pan.
Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the orange zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup orange juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons orange juice until smooth. Spoon over the cake.
And just for fun, our 2009 Christmas tree!
The Mucho Gusto
7 hours ago