Cranberry Orange Bundt Cake

      • Ingredients:
      • Cake

        • 4 cups Arrowhead Mills Unbleached All-Purpose Flour⁠
        • 2 cups Organic Granulated Sugar⁠
        • ½ cup Unsalted Butter (softened)
        • 1 ½ tablespoons Vanilla Extract⁠
        • 3 tablespoons Orange Zest⁠
        • 2 large Eggs⁠
        • 1 ½ cups Freshly Squeezed Orange Juice⁠
        • 1 tablespoon Baking Powder⁠
        • 1 teaspoon Baking Soda⁠
        • 1 teaspoon Fine Kosher Salt⁠
        • 2 cups Frozen Cranberries


        • 1 cup Powdered Sugar
        • 2 tablespoons Orange Juice
        • ½ teaspoon Vanilla Extract
      • Directions:
        1. In a large bowl, combine dry ingredients and set aside.
        2. In another large bowl, cream butter, sugar, zest and vanilla extract until light a fluffy. Add egg and whisk until smooth. Add orange juice and mix until combined.
        3. Add half of dry mixture to your wet and stir with a wooden spoon until just moistened. Add remaining half of dry mixture and mix until just combined. (do not overmix!)
        4. Gently fold in cranberries and pour batter into a well buttered and floured bundt pan.
        5. Bake in a 350° F oven for 70-75 minutes or until golden and a tooth pick comes out clean. Remove from oven and allow to rest for 15 minutes in the pan before removing and placing on a cooling rack. Allow to cool completely before pouring on glaze.
        6. For the glaze: combine all the ingredients until thoroughly combined. Drizzle over cooled bundt cake.
        7. Slice and serve! Enjoy!