Cranberry Almond Bundt Cake with Orange Soak

Cranberry Almond Bundt Cake with Orange Soak


1½ cups Dierbergs flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup Dierbergs butter, softened
1 box (8 ounces) almond paste
1 cup Dierbergs granulated sugar
4 large Dierbergs eggs, at room temperature
1 teaspoon vanilla extract
¼ cup Dierbergs milk, at room temperature
1½ cups fresh or frozen cranberries, coarsely chopped
Floured cooking spray (Pam)

¼ cup Dierbergs granulated sugar
¼ cup fresh orange juice

1 orange
1 cup water
½ cup Dierbergs granulated sugar (divided)
¾ cup fresh cranberries
½ cup Dierbergs Bakerhouse white sanding sugar


FOR CAKE  In medium bowl, whisk together flour, baking powder, and salt; set aside.

In large mixer bowl, beat butter, almond paste, and the 1 cup granulated sugar at medium speed until light and fluffy.

Beat in eggs 1 at a time.

Beat in vanilla until well combined.

Alternately add flour mixture with milk, beginning and ending with flour mixture. Stir in cranberries.

Pour batter into 12-cup Bundt pan that has been generously coated with floured cooking spray.

Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour.

Cool in pan on wire rack 15 minutes. Invert cake onto wire rack, remove pan, and immediately transfer cake onto cake stand.

Use long thin skewer to poke holes over top and sides of cake.

FOR GLAZE  In 2-cup glass measure, combine the ¼ cup granulated sugar and orange juice. Microwave on high 30 to 45 seconds; stir until sugar is completely dissolved. Brush glaze over top of warm until all glaze is absorbed. Cool completely.

FOR CANDIED CRANBERRIES AND ORANGE PEEL  Using vegetable peeler, peel orange in strips; trim away any white pith. Cut lengthwise into very thin strips.

In 4-cup glass measure, combine water and sugar. Add orange strips. Microwave on high until sugar dissolves.

Place cranberries in medium mixing bowl; pour sugar water along with orange strips over top and toss to coat. Let stand 30 minutes; drain excess water.

Spread cranberries on tray in single layer and let air dry.

Just before serving, toss cranberries and orange with sanding sugar. Sprinkle cranberries and orange over top of cake.


For individual bundlette cakes, coat bundlette pan with cooking spray with flour. Prepare cake batter as directed. Pour batter into bundlette pan filling each well about ⅔ full. Gently tap pan on counter to remove air bubbles. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 10 minutes. Invert bundlettes onto wire rack. Proceed with recipe as directed. Makes 10 to 15 bundlettes

Servings: 12
Serving Size: Per serving without Candied Cranberries and Orange Peel

Per Serving
Calories: 396
Cholesterol: 103 mg
Fat: 23 g
Sodium: 139 mg
Carbohydrates: 45 g
Protein: 6 g
Fiber: 2 g Saturated Fat: 11 g