Orange and Cranberry Bundt cake
- 75 g butter
- 135 g castor sugar
- Orange zest of 1 orange
- 1 egg
- 1.25 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 120 ml buttermilk
- 1/4 cup orange juice
- Handful of cranberries
- Preheat your oven to 180C. Grease your bundt cake pan (or any another cake pan*) and line with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda and salt and keep this dry mixture aside.
- In a glass, add in the buttermilk and orange juice, and keep this wet mixture aside.
- In a separate bowl, add in sugar, butter and orange zest, and beat using a hand mixer (or simply using a whisk) until light and fluffy.
- Reduce the speed to low and add the egg. Mix it well.
- Next, alternatively, scoop in and add the dry and wet mixture and mix until incorporated.
- Finally, toss in the cranberries and fold them in.
- Pour this batter into the pre-greased bundt cake pan (or a normal cake pan) and bake it for 35-40 minutes, or until a toothpick inserted comes clean.
- Cool it down completely on a wire rack before serving.
This cake has a golden and fine crumb, bursting with the flavour of orange citrus, and it’s perfectly complemented with cranberries in every bite! The bundt cake pan lifts it all up and elevates this cake to another level; whats a better way to celebrate orange this season?
It only takes a couple of basic steps to make this bundt cake: beating the butter, sugar and orange zest together, mixing in the eggs and then incorporating the flour and buttermilk mixture. The cranberries in this cake are completely optional and can be replaced by anything: walnuts, cashews, dried raspberries
And voila! you have yourself the best fruit cake you could ask for.