Friday, December 10, 2010

Spiced Cranberry Bundt Cake

I made this delicious cake as a part of the cornucopia of desserts we had to cap our Thanksgiving meal this year. It was delicious and fit right in to the Turkey Day theme...cranberries galore!

But I think it's an even better choice for your Christmas feast. It's a great stand-in for fruitcake...the same nutty, spicy flavor without the gloppy fruit. And the five spice powder take it past the "traditional" spice cake.

Spiced Cranberry Bundt Cake
Makes 12-14 servings.
From Bon Appetit.

2 cups all purpose flour
3/4 cup almond flour or almond meal (about 2 1/2 ounces)
2 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries

2/3 cup powdered sugar
4 teaspoons (about) orange juice

For cake:
Preheat oven to 350°F.

Butter and flour 12-cup Bundt pan.

Whisk first 8 ingredients in medium bowl to blend.

Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt.

Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

For icing:
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.

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