Citrus-Cranberry Cake
Audrey McGinnis was a contestant on Master Chef and now she has something sweet for your entire family in the works. She makes one of her favorite new bundt cakes while talking about an interactive in-home cooking experience with Every Girl Gourmet.
Citrus-Cranberry Cake
Nonstick spray, oil or butter for greasing the pan
2 ½ cups, plus 1 Tbs. All-Purpose flour, plus more for flouring the pan
2 ½ Tbs. fresh orange zest, plus ¾ up fresh orange juice (from about 2 oranges)
2 tsp. orange liqueur (I use Triple Sec)
4 large eggs, at room temperature
1 cup fresh cranberries
2 cups sugar
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
2 ¼ sticks (18 Tbs.) unsalted butter, at room temperature
Preheat oven to 350*
Grease and flour Bundt pan.
Mix together the orange zest, juice, Triple Sec, and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries and 1 Tbs. flour together and set aside.
In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 ½ cups flour and mix to combine. On low speed, slowly add the butter 1 Tbs. at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg mixture until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
Gently fold in the cranberries.
Pour the mixture into the prepared pan and smooth out the top.
Bake until cake tester inserted in the cake comes out clean, abut 50-55 minutes. Let cool in the pan for 20-30 minutes, then remove from pan and place on cake plate.
Orange Cream Cheese Frosting
8 oz. cream cheese, softened
4 Tbs. unsalted butter, softened
3-3 1/2 cups powdered sugar
2 tsp. orange zest
3-4 Tbs. orange juice (or until desired consistency is reached)
Cream butter and cream cheese together until completely smooth.
Add orange zest and mix to combine.
Add powdered sugar and mix well.
Add juice until desired consistency is reached.
Place frosting in a pastry bag or zip lock bag and trim tip to about ½ inch. Apply frosting to cake in a back and forth motion to create a “dripping” effect over Bundt. Refrigerate until 30 minutes prior to serving.
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