Cranberry Orange Bundt Cake with Brown Butter Glaze

This is a classic perfect if you are looking for something to bring along to a Memorial Day picnic. It combines 2 loved flavors cranberry and orange but adds an interesting nuance with the drop dead delicious brown butter glaze. Make this into one large and impressive bundt cake (I use a sturdy Nordicware heavy form) or into 2 smaller bundt cakes. I have even done it into those individual ones.  It holds well and freezes well. If you are going to freeze it do so without the glaze. Make the glaze and pour over it after it is out of the freezer and thawed, ready to serve.
Bake up one of these soon, you can thank me later.


 Cranberry Orange Bundt Cake

1 1/2 cups butter, softened to room temperature
2 3/4 cup sugar
6 large eggs
1 tsp vanilla
1/2 tsp orange extract
1 Tbsp orange zest
3  cups all purpose-flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 3/4  cup cranberries, frozen and coarsely chopped

1. In a larger mixer bowl with the paddle attachment, cream the room temperature butter and the sugar till light and fluffy. Add the eggs one at a time beating well after each addition.

2. Stir in the orange zest, and vanilla

3. Combine the flour, baking powder and salt, then with the mixer at low speed add it alternately with the sour cream until all is incorporated. Do not over mix

4. Gently stir in the coarsely chopped cranberries (not too fine!)

5. Grease and generously flour a 2 quart bundt pan or 2 1 quart pans

6. Spoon the batter gently into the pans not filling more than 3/4 full

7. Bake in the 350F preheated oven on the middle rack checking at 60 minutes with a cake tester. If the tester does not come out clean bake for another 10 min and test again. The tester must come out clear of any dough

8. Allow to cool for 5-10 min then with a knfe loosen around the edges down along the inside of the pan

9. Place a cooling rack on top and turn the whole thing over. Gently tap on the top if it does not loosen on it’s own

If you so not have an orange in the house, 2 tsp orange extract  or 2 Tbsp orange marmalade work well.

Brown Butter Glaze

1/3 cup butter (do not use unsalted)
2 cups  confectioners sugar
2  tea vanilla extract
2-4 Tbsp  boiling water

1. Brown the butter in a flat pan over medium heat being careful not to burn it. It should be the nut brown in color when done.

2. Add powdered sugar and stir till mixed. It will appear lumpy

3. Add the hot water 1 Tbsp at a time and mix until everything smooths out and the glaze is pouring consistency. You may need to add less if you are icing cookies or all of the 4Tbsp if you are glazing a cake





Lemon Poppy Seed Pound Cake with a Lemon Glaze  Danielle reworked this recipe into a beautiful loaf with lemon and poppy seeds

*Coconut Pineapple Bundt Cake with a Lime Glaze
Omit the Cranberries, Orange Zest and Orange extract
zest from 2 limes
In its place use:
1 1/2 cup angle coconut
3/4 cup  crushed pineapple drained

for the glaze:
2 cups powdered sugar
juice from 2 limes
2 Tbsp melted butter
thin with hot water to a drizzle consistency

We backed this in 2 smaller bundt forms and froze one for later. It would do well in long loaf forms as well.

Swiss Woods Bed and Breakfast Inn
Debbie Mosimann

The Lititz PA Broad

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