05 January 2016

spiced orange bundt cake

spiced orange bundt cake

I went into Williams Sonoma the other day just for funsies.  Most of the merchandise there is out of my reach - I'm not a millionaire, ya know.  But from across the room, I saw this tall, beautiful, angular bundt pan and for $35 I needed it.  I came home and started thinking about the flavors I'd like to use in my cake and Winter brought cranberries and blood orange to mind.  Enter: this cake.

spiced orange bundt cake

For this recipe, I thought it was really important to bring some fresh nutmeg into the situation.  Fresh nutmeg is always better than pre-ground nutmeg.  Even when, like me, you've only got a zester on hand, not a grate meant specifically for nutmeg.  It made every bit of difference in this bundt cake!

spiced orange bundt cake

1 cup dried cranberries
3/4 cup boiling blood orange juice (this took about 3 squeezed oranges)
1 cup unsalted butter, at room temperature
2 cups brown sugar, firmly packed
3 large eggs
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
¼ tsp. baking soda
½ tsp. fresh ground nutmeg (optional)
1 cup buttermilk
1 tsp. vanilla extract

Heavily spray a 12-15 cup Bundt pan with baking spray with flour (or with baking spray that includes flour).
In a microwave safe bowl, juice your blood oranges and microwave your orange juice for 1 minute and 30 seconds or until it is bubbling. Add your dried cranberries directly to the orange juice and allow to sit for 10-15 minutes.

Using a stand mixer with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, scraping down the sides and bottom after each addition.

In a separate bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture, alternately with buttermilk, beginning and ending with flour mixture.

With the mixer on low, add the vanilla and orange soaked cranberries without the juice. (Save the juice!)

Spoon batter into prepared pan, tapping the pan twice to release air bubbles. Bake until a wooden skewer inserted near the middle comes out clean, about 55 minutes. Let pan cool for 10 minutes, then remove from pan and place on a rack. It should fall right out.

for the glaze
mix together a few cups of powdered sugar in with your cranberry blood orange juice until you get the thickness you want! If I could do it again, I'd make it thicker.

To print this recipe, click here.

spiced orange bundt cake

spiced orange bundt cake

This is one of the best cakes I've made in a long time, so if you want a sure-fire people pleaser, this is it.  My husband also suggested soaking the cranberries in orange liqueur instead of blood orange juice, which sounded like a solid way to adult this cake up a bit!  Happy Tuesday, babes.

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