Cranberry Orange and Rosemary Bundt Cake

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There is no other cake that has a more beautiful presentation than the bundt cake.  This is my first time adding Rosemary to a cake. Rosemary has a festive pine scent that compliments well with the sweetness and tartness of the orange and cranberries. This bundt cake is not only pretty and delicious, but has healthy ingredients to. I reduced the amount of sugar and butter while keeping the moist, tender, and butter flavor of a traditional pound cake.  Cranberries and oranges are super foods that are high in Vitamin C, fiber, and antioxidants.

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Cranberry Orange and Rosemary Bundt Cake

Ingredients

  • 3 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 3/4 cup canola oil
  • 1 teaspoon vanilla
  • 4 tablespoons unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 1/2 teaspoon fresh rosemary chopped fine
  • 2 cups fresh cranberries sliced in half

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Directions

  1. Preheat oven to 350 degrees Fahrenheit. Using a non-stick baking spray, coat a 10-cup bundt pan and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
  3. In a separate large bowl, using an electric mixer on high speed beat the butter, oil, and sugar together until light and fluffy and add the vanilla.  On low speed add the eggs one at a time mixing just until the yolk disappears.
  4. On low speed in three additions, alternate the milk and the dry ingredients to the wet ingredients, beginning and ending with the flour mixture.
  5. In a small bowl mix together the orange juice, orange zest, and rosemary. Add to the batter.
  6. Gently fold cranberries into the batter.
  7. Pour the batter into the prepared bundt pan and smooth to even out.
  8. Bake on the center rack of the pre-heated oven for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
  9. Remove from the oven and cool for 15-20 minutes. Invert onto a cooling rack and gently remove pan.
  10. After the cake has completely cooled, dust with powdered sugar.

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