Citrus Bliss Cran-Orange Almond Bundt Cake

Cran-Orange Bundt Cake Recipe

Overview:

This Cran-Orange Bundt Cake is a delightful dessert that perfectly balances the tangy zest of oranges with the tartness of cranberries, all wrapped in a moist and fluffy cake. It’s an ideal treat for gatherings, potlucks, or as a sweet addition to brunch.

• Cook Time: 55 minutes
• Prep Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Ingredients:

• 1/2 cup sliced almonds
• 1 box of yellow cake mix
• 3/4 cup dried cranberries
• 1/3 cup orange zest (divided)
• 1 cup orange juice
• 1 1/4 cups powdered sugar

Instructions:

1. Prepare the Pan:

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   • Preheat your oven to 350°F (175°C).
   • Grease a 12-cup bundt pan and press the sliced almonds into the bottom of the pan evenly.

2. Prepare the Cake Batter:

   • In a large mixing bowl, prepare the cake mix according to the instructions on the box, substituting 1 cup of orange juice for the water called for.
   • Stir in the dried cranberries and 2 teaspoons of orange zest into the batter until well combined.

3. Bake the Cake:

   • Pour the batter into the prepared bundt pan.
   • Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

4. Prepare the Glaze:

   • While the cake is cooling, prepare the glaze by whisking together the powdered sugar, remaining orange juice, and the remaining orange zest until smooth.

5. Glaze and Garnish:

   • Once the cake has cooled, brush the top and sides with a bit of liqueur for added flavor (optional).
   • Drizzle the prepared glaze evenly over the cake, allowing it to drip down the sides.
   • For a decorative touch, garnish with additional dried cranberries and strips of orange peel.

6. Serve:

   • Slice and serve the Cran-Orange Bundt Cake at room temperature, enjoying the burst of citrus and cranberry flavors with every bite.

Nutritional Information (Per Serving):

• Calories: 349.9
• Fat: 14.2g
  • Saturated Fat: 2.2g
• Cholesterol: 53.7mg
• Sodium: 297.4mg
• Carbohydrates: 52.3g
  • Fiber: 1.2g
  • Sugar: 35.7g
• Protein: 4.5g

Recipe Notes:

• This cake is best served the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.
• The addition of liqueur in the brushing step is optional and can be omitted for a non-alcoholic version.
• Ensure the bundt pan is well-greased and floured or coated with almonds to prevent sticking.
• For a richer flavor, consider using freshly squeezed orange juice rather than store-bought.

Enjoy baking and sharing this Cran-Orange Bundt Cake, a true crowd-pleaser that combines the vibrant flavors of citrus and cranberries in every slice!