Spiced Cranberry Buttermilk Bundt Cake

Spiced Cranberry Buttermilk Bundt Cake

Spiced Cranberry Buttermilk Bundt Cake

Spiced buttermilk and cranberry bundt cake recipe, a healthy dessert idea by Aimée White, of Food, Je T'Aimée, perfect for Christmas or Thanksgiving

April 10, 2012

Type of dish

Cuisine

Season & Occasion

serves for

8

total time

1 HR 40 MIN

ingredients

Flour
360 g, all-purpose
Baking powder
12 g
salt
5 g
Cinnamon
4 g
Cardamom
1 g
Nutmeg
1 g
cloves
0,25 g, ground
sugar
200 g
Brown sugar
120 g
butter
180 g, room temperature
Eggs
3 large, room temperature, unsalted
Lemon zest
10 g
Lemon juice
10 ml, fresh
Buttermilk
175 ml
cranberries
400 g, fresh, stemmed and picked over
Icing sugar
90 g
Buttermilk
15 ml
Lemon juice
10 ml, fresh
Pure vanilla extract
1 splash

Preparation

Preheat oven to 180°C - 350 F.

Butter and flour a large Bundt pan, tapping out excess flour.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves.

Using an electric mixer with paddle attachment, beat sugars and butter until light and fluffy.

Beat in eggs, one at a time, until incorporated.

Briefly beat in lemon peel and juice.

Beat in dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, just until incorporated.

Gently fold in cranberries, being careful not to over mix, and spoon the batter evenly into the bundt pan.

Bake for approximately 1 hour and 10 minutes, checking earlier depending on the heat of your oven, until a cake tester comes out clean and free of crumbs.

Let cake cool in pan for 10 minutes on a wire rack, before turning out onto the rack to cool to room temperature.

Brush off excess flour and transfer to a serving plate.

Combine glaze ingredients and whisk until incorporated.

Drizzle over top of the cake, allowing to flow over the sides.

Best served the next day.

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