This delightful Orange Cranberry Walnut Bundt Cake is an exquisite blend of citrusy zest, the tartness of cranberries, and the crunch of walnuts. Perfect for any occasion, this cake combines vibrant flavors and textures, making it a standout dessert. Drizzle a luscious orange glaze on top, and you’ll have a treat that’s sure to impress your guests.
Ingredients
🍳 4 eggs
🍚 2 cups of flour
🍬 1 cup of sugar
🥄 1 1/2 tablespoons of baking powder
🍦 2 tablespoons of vanilla extract
🥛 1 cup of milk
🛢️ 1 cup of oil
🍇 1 cup of dried cranberries
🌰 1 cup of walnuts, chopped
🍊 2 tablespoons of orange zest
🥤 1/3 cup of orange juice
For the Glaze:
🍩 2 cups of powdered sugar
🍊 4 1/2 tablespoons of orange juice
Instructions
1- Preparation:
- Preheat your oven to 350°F (175°C).
- Roughly chop the walnuts.
- Zest and juice the orange, setting aside for later use.
2- Mix the Wet Ingredients:
- In a large mixing bowl, beat together the eggs and sugar until the mixture is smooth.
- Add in the baking powder, vanilla extract, oil, and milk. Mix until fully combined.
3- Incorporate the Dry Ingredients:
- Gradually add the flour to the wet mixture, stirring continuously until the batter is smooth.
- Pour in the orange juice and add the orange zest, mixing well.
4- Add the Fruits and Nuts:
- Gently fold the dried cranberries and chopped walnuts into the batter, ensuring they are evenly distributed.
5- Prepare the Bundt Pan:
- Grease a Bundt pan liberally to prevent the cake from sticking.
6- Bake the Cake:
- Pour the cake batter into the prepared Bundt pan.
- Bake for 35 to 40 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, the cake is ready.
- Let the cake cool in the pan for about 10 minutes, then carefully flip it onto a wire rack to cool completely.
7- Make the Glaze:
- In a small bowl, combine powdered sugar with orange juice. Mix until the glaze is smooth and pourable.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides for an elegant finish.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Servings: 10-12 slices
Calories per serving: Approximately 420
Proteins: 6g
Fats: 22g
Carbohydrates: 52g
Equipment: Mixing bowls, whisk, Bundt pan, zester, juicer, wire rack
Cooking Tips
- Ensure the Bundt pan is well-greased to prevent the cake from sticking.
- To enhance the flavor, toast the walnuts before chopping.
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