Sick of the heavy focus on chocolate for the last few months? Me too! I needed some lighter options to satisfy my sweet tooth. These sweet treats are sure to fix your sweet tooth without the chocolate guilt.
Cranberry Orange Bundt Cake
- 1cup (2 sticks) unsalted butter
- 5large eggs
- 3cups (420 g) all-purpose flour, sifted
- 1teaspoon baking powder
- Pinch salt
- 1/2cup shortening
- 3cups (570 g) granulated sugar
- 1teaspoon almond extract
- 1tablespoon orange zest
- 6ounces white chocolate chips, melted
- 1 1/4cups milk
- 2cups sweetened dried cranberries
- additional shortening and flour for greasing and dusting pan
For the Glaze
- 1/2cup unsalted butter
- 1cup (190 g) granulated sugar
- 1/4cup water
- 2/3cup champagne
- Additional powdered sugar (optional)
For the Cake
- 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. Preheat oven to 325 degrees F. 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.
For the Glaze
- 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).
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup sparkling wine
Champagne Buttercream Frosting:
- 3-3 1/2 cups powdered sugar
- 1 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons sparkling wine
- For the cupcakes: Preheat oven to 350°F. Line cupcake pan with paper or foil liners (I used gold foil liners).
- In a large bowl, beat sugar and butter together until light and fluffy. Add eggs, one at a time, mixing after adding each one. Mix in vanilla.
- In a medium bowl, combine flour with baking soda, baking powder, and salt. Set aside.
- In a small bowl, carefully mix sour cream and sparkling wine together.
- Alternate adding flour and sparkling wine mixtures to a large bowl, beginning and ending with flour.
- Add 1/4 cup of batter to each cupcake liner (they should be a little over half full).
- Bake for 18-20 minutes, until a toothpick inserted in the middle, comes out clean. Let cool completely.
- For the frosting: beat powdered sugar and butter together on medium for 2 minutes, until light. Add vanilla and sparkling wine, then beat for another minute. Pipe or spread onto cooled cupcakes.
To see our portfolio of cakes and cupcakes, follow us on Facebook @seductivelysweetcakes. At Seductively Sweet Cakes and Candies, I specialize in both buttercream and fondant for all your cake decorating needs. Contact me today to start building the cake or cupcakes of your dreams, (907) 978-1195 or email@example.com