Cranberry Bundt Cake by Robin Langley
This recipe was from my Aunt Nettie Mae, she & her sister Aunt Ruby Lee were amazing country women that baked & cooked for a small town café for many years from the 40’s thru 70’s all the while raising 9 & 12 children (respectively). They made homemade cakes & pies and several breakfast/lunch/dinner entrees served with “from scratch” biscuits and rolls. I don’t have very many actual recipes since they tended to just throw what ever amount “Looked” like enough… they measured with the palm of their hands. A couple of them I had to literally measure before they threw it in the mixing bowl. Aunt Ruby Lee passed away about 12yrs ago and Aunt Nettie Mae is 84 or 85 years old… I wish now I had pictures of them in the café cooking & chatting with the customers pouring coffee or tea… of course at the time I was a kid & you think it will always be the same…
Cranberry Bundt Cake submitted by Robin Langley
- 2 tablespoons unsalted butter softened (for greasing the pan)
- 1 tablespoon all-purpose flour or more as needed to flour the pan
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 12 ounces fresh cranberries 1 bag
- 1 tablespoon all-purpose flour
- 2 sticks unsalted butter softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- ½ cup sour cream
- 1 cup confectioners' sugar or more as needed
- ¼ cup orange juice or more as needed
- Pinch salt to taste
- Preheat the oven to 350°F and generously butter and flour a 9" bundt pan. I recommend using 2 tablespoons unsalted butter that is softened to room temperature. Use your fingers to work the butter into the grooves of the pan. It's important to make sure you coat every bit of the pan to ensure the cake releases nicely so it looks purty. Sprinkle with flour and distribute evenly throughout the pan. Discard any excess flour.
- Combine 2½ cups all-purpose flour with 1 teaspoon baking powder and ¾ teaspoon salt. Whisk to mix well and set aside.
- Place 12 ounces fresh cranberries (1 bag) in a small bowl and pick through them to weed out any mushy ones. Add 1 tablespoon all-purpose flour and toss gently to coat the cranberries. Set aside until ready to use.
- In a mixing bowl, combine 2 sticks softened butter with 2 cups sugar. Mix on low to combine and then turn up the speed to mid-high and beat for 2 minutes until light and fluffy. Mix in 1 teaspoon vanilla extract.
- Add eggs to the butter mixture one at a time, mixing after each addition until combined. Mix in ½ the flour mixture until combined and add ½ cup sour cream and mix well. Add in the remaining flour mixture until just combined and scrape down the sides of the bowl to ensure all flour is mixed in. Gently fold cranberries into the batter.
- Spoon the batter into the prepared pan and smooth to even out.
- Bake on the center rack of the preheated oven for 50-55 minutes until the top springs back when pressed gently or a cake tester inserted comes out clean. Remove from oven and allow to cool in pan for 15 minutes.
- Carefully run a flat edge, such as a butter knife, around the edge of the pan to loosen and also around the center hole. Place a cooling rack over top of the cake pan and carefully flip the cake pan over so the cake slides out onto the cooling rack. The cake pan will be hot, so be sure to protect your hands.
- Allow cake to cool completely. Prepare the sweet orange glaze by combining 1 cup confectioners’' sugar with ¼ cup orange juice and a pinch of salt. Mix well to combine. Add more sugar to thicken or more orange juice too thin to your desired consistency. When cake is cooled, drizzle the glaze over the cake. Garnish with fresh cranberries and enjoy!