Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/2 cup fresh cranberries
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the orange juice and orange zest and mix until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the dried and fresh cranberries.
8. Pour the batter into the prepared bundt pan.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- You can use orange extract instead of orange zest if you don't have fresh oranges.
- You can use frozen cranberries instead of fresh cranberries.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter.
- You can add a glaze to the cake, such as an orange glaze or a cream cheese glaze.
Tips and tricks:
- Make sure to grease and flour the bundt pan well to prevent the cake from sticking.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh cranberries
- Orange slices
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges of the pan to loosen it before inverting it onto a wire rack.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Bundt cakes originated in Germany in the 1950s and became popular in the United States in the 1960s.
Flavor profiles:
- Sweet
- Tart
- Citrusy
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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