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Cranberry Orange Bundt Cake
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Ingredients
Cake
- 4 cups Arrowhead Mills Organic All-Purpose Flour
- 2 cups sugar
- ½ cup unsalted butter softened
- 1 ½ tablespoons vanilla extract
- 3 tablespoons orange zest
- 2 large eggs
- 1 ½ cups orange juice freshly squeezed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups frozen cranberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice freshly squeezed
- ½ teaspoon vanilla extract
Instructions
Cake
- In a large bowl, combine dry ingredients and set aside.
- 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.
- 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!)
- Gently fold in cranberries and pour batter into a well buttered and floured bundt pan.
- 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.
Glaze
- Combine all the ingredients until thoroughly combined. Drizzle over cooled bundt cake.
- Slice and serve! Enjoy!
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