This delightful Orange-Cranberry Bundt Cake is a perfect blend of citrusy and tart flavors, ideal for a cozy afternoon treat or a festive dessert.
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange juice freshly squeezed
- 2 tablespoons orange zest
- 3 eggs large
- 1 1/2 cups fresh cranberries coarsely chopped
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Mix in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt, and gradually add it to the creamed mixture alternately with the orange juice.
- Fold in the orange zest and chopped cranberries until just combined.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 170mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 6mg