Orange and Cranberry Bundt cake
Bundt cake with a perfect orange-tart flavour, complemented wonderfully by the sweet-tangy cranberries
Orange zest of 1 orange
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.
*If you're using a normal cake pan, this recipe makes enough batter for an 8 or a 9-inch cake pan.