Cranberry and walnut bundt cake with frosted cranberries
User Reviews
5
4 reviews
Excellent
Cranberry and walnut bundt cake with frosted cranberries
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This cranberry and walnut bundt cake with its crown of frosted cranberries makes a great festive centrepiece and is large enough to feed a crowd.
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Ingredients
- Dry ingredients
- 330 g plain flour 12.6 oz
- 330 g caster sugar 11.6 oz
- 60 walnut ground to a powder, 2 oz
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- pinch ground cardamom
- ½ tsp salt
- 3 egg lightly beaten, large
- 200 g unsalted butter cubed, 7 oz, cold
- 200 ml whole milk 7 fl oz milk, 2 tbsp fresh orange juice
- 200 ml orange juice 7 fl oz milk, 2 tbsp fresh orange juice
- 140 g cranberries halved + 1 tbsp flour, 5 oz, fresh
- 1 tsp vanilla extract
- orange zest of 1 large
- For the glaze & to decorate
- 450 g icing sugar confectioners sugar, 1 lb
- milk as needed, or orange juice, a little
- 1 tsp vanilla extract
- 100 g cranberries 3 1/2 oz, fresh
- 1 tbsp egg egg white, 1 tsp sugar
- 1 tbsp sugar egg white, 1 tsp sugar
- granulated sugar to frost the cranberries
Instructions
- Preheat the oven to 180C (350F). Spray a 12-cup bundt tin with cake release or brush with melted vegetable shortening and dust with flour. Make sure every nook and cranny is covered otherwise you will have trouble turning the cake out in one piece.
- Grind the walnuts to a fine powder in a food processor or blender.
- Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.
- Slowly the eggs, mixing well after each addition and scraping the sides of the bowl as needed.
- Gradually add the milk, vanilla extract and orange zest and beat together on low speed.
- Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.
- Toss the cranberries in the flour to coat, then fold into the batter.
- Transfer the batter to the prepared tin, levelling the top.
- Bake until a cake tester comes out clean and cake is coming away from the edges of the pan – 55-65 minutes.
- Leave to cool in the tin for 20 minutes, then carefully turn out on a plate or cake stand.
- Mix the icing sugar with enough milk or strained orange juice to create a thick but pourable glaze.
- Spoon the glaze over the cooled cake, letting it drip prettily down the sides.
- Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Toss the cranberries in to coat then sprinkle with granulated sugar to achieve the 'frosted' look.
- Arrange the frosted cranberries around the base or on the top of the cake while the glaze is still a bit tacky (don't eat the frosted cranberries they are very tart).
Notes
- You could use red grapes or currants instead of cranberries on top of the cake.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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