I guess there is no secret that I'm a dessert boy. Love everything sweet. This is a wonderfully easy bundt cake that's perfect for snacking or for a holiday brunch. I love the classic combination of orange and cranberry flavors!
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SERVES 10-12

You will need:
3/4 cup dried cranberries
3/4 cup dried apricots, coarsely chopped
1 cup orange juice
1 1/2 stick (150g) butter, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
2 cups plain flour
2 teaspoons baking powder
1 cup milk
grated zest of 1 orange
powdered sugar
water
  1. Heat oven to 350F, 180C.
  2. Place cranberries, apricots and orange juice in a saucepan and bring to a boil.
  3. Let me mixture simmer until almost all the orange juice is gone.
  4. Cool.
  5. Beat butter and sugar until light and creamy.
  6. Add vanilla and the eggs, one at a time.
  7. Add flour and baking powder, stir well.
  8. Stir in the milk and the cranberry/apricot mixture.
  9. Spoon the batter into a buttered bundt pan.
  10. Bake for about 45-50 minutes, or until set.
  11. Cool and turn the cake over on a large platter.
  12. Mix powdered sugar and water to a frosting and pour it over the cake.
  13. Sprinkle with orange zest and serve.

TIP:

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I guess there is no secret that I'm a dessert boy. Love everything sweet. This is a wonderfully easy bundt cake that's perfect for snacking or for a holiday brunch. I love the classic combination of orange and cranberry flavors!
Photography by Frances Janisch

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