MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Bundt Cake
Categories: Cakes, Desserts, Fruits, Citrus, Wine
Yield: 12 Servings

MMMMM----------------------------CAKE---------------------------------
1 c Unsalted butter
5 lg Eggs
3 c (420 g) all-purpose flour;
- sifted
1 ts Baking powder
pn Salt
1/2 c Shortening
3 c (570 g) granulated sugar
1 ts Almond extract
1 tb Orange zest
6 oz White chocolate chips;
- melted
1 1/4 c Milk
2 c Sweetened dried cranberries
- add'l shortening and flour
- for greasing and dusting
- pan

MMMMM---------------------------GLAZE--------------------------------
1/2 c Unsalted butter
1 c (190 g) granulated sugar
1/4 c Water
2/3 c Champagne
Add'l powdered sugar (opt)

Allow butter, eggs, and milk to come to room temperature
for 30 minutes. In a medium bowl combine sifted flour,
baking powder, and salt. Set aside. Move oven rack to the
lower third of oven. Set oven @ 325ºF/165ºC. Grease
and flour a large Bundt pan.

In a stand mixer, combine butter, shortening, and sugar.
Beat on medium speed for 5 minutes. Stop the mixer and
scrape down the bowl before continuing. Turn mixer to low
speed. Add eggs, one at a time. Be sure that each egg is
well mixed before adding the next. Turn off mixer and
scrape down sides of the bowl.

Once all eggs have been incorporated, add almond extract,
orange zest, and melted white chocolate. Beat until well
mixed. Turn off mixer and scrape down sides of the bowl.
Turn mixer down to low speed. Add half of the flour
mixture followed by half of the milk. Mix just until
incorporated. Add remaining flour mixture followed by
remaining milk and beat just until mixed.

Reserve 1/2 cup of dried cranberries. Add the remaining
cranberries into the batter, beat until mixed. Turn off
mixer, use a spatula to turn the batter over from the
bottom to the top to be sure all the ingredients are
incorporated. Stir several times.

Pour batter evenly in the prepared pan and smooth the top
with a spatula. Sprinkle remaining cranberries on top.

Bake for 75 to 80 minutes**.

After 30 minutes, open the oven and cover your pan with
foil. Remove foil the last 10 minutes of baking. If your
cake is browning too much, keep covered with foil. During
the last 15 minutes of baking, check the cake every 5
minutes. Test the center of the cake with a knife to see
if the cake is baked through. Meanwhile prepare the glaze
(see below).

Let the cake cool in the pan for 20 minutes. Use a knife
or a wooden pick to poke holes in the bottom of the cake.
Pour 1 cup of the glaze over the bottom of the cake. Allow
to soak into the cake for 30 minutes. Turn the cake out of
the pan onto a wire rack set over a large sheet pan. Pour
the remaining glaze over the cake. Let cool completely.
Transfer cake to a serving plate. Sprinkle with powdered
sugar, if desired.

In a medium saucepan combine the 1/2 cup butter, 1 cup
granulated sugar, and water. Cook and stir over medium
heat until sugar is dissolved and butter is melted. Pour
in champagne (mixture will become foamy).

** Baking times will vary by oven and pan size.

Makes: 16 servings

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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