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