Cranberry and walnut bundt cake with frosted cranberries
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.
Course: Bundt cake
Servings: 10-12 slices
Author: Lucy Parissi | Supergolden Bakes
330g| 12.6oz plain flour
330g| 11.6oz caster sugar
60| 2oz walnutsground to a powder
1tspbicarbonate of soda
3large eggslightly beaten
200g| 7oz cold unsalted buttercubed
200ml| 7fl oz whole milk + 2 tbsp fresh orange juice
140g| 5oz fresh cranberrieshalved + 1 tbsp flour
zest of 1 large orange
For the glaze & to decorate
450g| 1lb icingconfectioners sugar
a little milk/orange juiceas needed
100g| 3 1/2 oz fresh cranberries
1tbspegg white 1tsp sugar
granulated sugar to frost the cranberries
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).
You could use red grapes or currants instead of cranberries on top of the cake.