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Orange-Cranberry Bundt Cake
A picturesque (and very delicious) orange-cranberry bundt cake from The Vanilla Bean Baking Book by the supremely talented Sarah Kieffer.
Recipe Type: Dessert
Makes: 8 - 12 servings
Author: Reprinted with permission from The Vanilla Bean Baking Book by Sarah Kieffer
For the Orange-Cranberry Bundt Cake
  • 3 cups all-purpose flour (426 g)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 pound unsalted butter, room temperature (3 sticks, 339 g)
  • 2 1/4 cups sugar (446 g)
  • 1 tablespoon grated orange zest
  • 5 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon Grand Marnier or other orange liqueur
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 2 heaping cups cranberries fresh or frozen, (227 g)
For the Confectioners' Sugar Glaze
  • 1 1/2 cups confectioners' sugar (170 g)
  • 2 - 4 tablespoons whole milk
  • 1/2 teaspoon pure vanilla extract
  • pinch salt
  1. Adjust the oven rack to the lower middle position. Preheat oven to 325 degrees F. Grease a 10-inch tube pan or Bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until creamy. Add the sugar and orange zest, and beat together on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed. Add the vanilla and Grand Marnier and mix on low to combine. Add one-third of the flour mixture and mix on low to combine. Add the orange juice and lemon juice and mix on low to combine. Add half the remaining flour and then the heavy cream, beating on low after each addition to incorporate. Add the remaining flour and mix on low until just combined. Add the cranberries and stir with a spatula to combine.
  3. Pour the batter into the prepared pan and bake 60 to 70 minutes, until a wooden skewer or toothpick inserted in the center comes out with the slightest bit of crumb.
  4. Transfer the pan to a wire rack and let cool for 25 minutes. Remove the cake from the pan and cool completely on a wire rack.
  5. For the confectioners' sugar glaze, in a medium bowl, whisk together the confectioners' sugar, 2 tablespoons milk, vanilla, and salt. Add more milk, 1 tablespoon at a time, to thin icing to a preferred consistency. For a pure white icing, omit the vanilla.
  6. Top the cooled cake the confectioners' sugar glaze and let sit before slicing.