The pop of sweet-tart flavor your holiday dessert spread has been missing.
Though impressive, this holiday Bundt is actually pretty simple to prepare.
Missing chunks and stuck-on pieces are the last thing you want with a Bundt this pretty.
Credit: Photographer: Isaac Nunn, Prop Stylist: Julia Bayless, Food Stylist: Ruth Blackburn
It’s also helpful to toss your cranberries with some of the cake flour.
This coating will allow them to suspend in the batter better.
Add eggs, 1 at a time, and beat on low speed just until incorporated.
Gradually add flour mixture to butter mixture, and beat on low speed just until combined.
Toss frozen cranberries with remaining 14 cup cake flour in a medium bowl, and fold into cake batter.
Coat a 10-inch Bundt pan generously with baking spray.
Spoon batter into prepared pan, and spread evenly.
Cool cake in pan on a wire rack 15 minutes.
Add remaining 1 tablespoon orange juice, if necessary, 1 teaspoon at a time, for desired consistency.
Spoon glaze over top of cooled cake.
