It’s my Mom’s Birthday!

And guess who is responsible for the cake…?

My mom is not a huge fan of heavy frosting or any cream toppings, so decided to make a simple sugar glaze on top of this CRANBERRY-ORANGE BUNDT CAKE. A little side note ,  just add about a tablespoon of fresh orange juice to the sugar glaze and you got yourself a fancy orange glaze!

Orange and cranberry are such wonderful flavors to work with. The tartness of cranberries is balanced well with the sweetness of the cake.

This cake makes for a delicious holiday gift and is definitely a crowd pleaser.

Prep Time: 15 minutes
Bake Time: 35 – 40 minutes
Served: Room Temperature

Ingredients:
 Dry:
 2½ cups of all purpose flour
 ½ cup of sugar
 1 teaspoon of baking powder
 ½ teaspoon of baking soda
 ½ teaspoon of salt

Wet:
 1 Tbsp of orange zest
 ⅓ cup of orange juice
 ¼ cup yogurt
 ½ cup of oil
 2 teaspoons of vanilla extract
 2 eggs
 1 cup of cranberries (fresh or frozen) This recipe uses frozen

Glaze:
 1  cup of powdered sugar
 1½ tablespoons of milk 
 1  teaspoon vanilla extract

Method:

1. Preheat oven to 350 degrees F or 170 degrees C.
2. In a mixing bowl, cream butter and sugar together for 3 to 5 minutes. Add in the eggs and vanilla extract and mix until combined.
3. In a separate large bowl, mix and combine dry ingredients together.
4. Add dry ingredients alternatively with the wet ingredients. Fold in cranberries and orange zest.
5. Grease and flour your baking pan. I have used a bundt pan.
   

   Tip: To make Orange glaze, just add a tablespoon of fresh orange juice instead of milk into the sugar glaze mix   🙂

   Pour batter and bake at 350 degrees F or 170 degrees C for 35 – 40 minutes. Please keep checking every 15 minutes as the temperature varies for different oven types.

6. You know it is done when a tooth pick inserted in the center comes out clean.
7. Let it cool for about 20 minutes and pour glaze over it.
8. For the glaze: Whisk together glaze ingredients until you get a smooth mixture.

   Enjoy !!