Cranberry-Nut Bundt Cake

Bundt cakes should be the go-to sweet for any busy home baker, because no matter your degree of artistic talent, the pan’s fancy fluting always makes Bundts look like party cakes. This Bundt is one of my favorites—with brown sugar, pecans, orange zest, and dried cranberries, it has as many twists as the pan it’s made in.

(Makes 12 servings)

Created by: Dorie Greenspan

Food stylist: Susan Ottaviano

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon or ginger (optional)
• Pinch of salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups (packed) light brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• Grated zest of 1 orange
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, coarsely chopped
• Confectioners’ sugar, for dusting

• 1. Center a rack in the oven and preheat to 350° F. Generously butter a 9- to 10-inch Bundt pan, dust the inside with flour, and tap out the excess; you can omit this step if your pan is nonstick.
• 2. Whisk together the flour, baking powder, baking soda, cinnamon or ginger (if using), and salt and keep at hand.
• 3. Working with an electric mixer at medium speed, beat the butter and brown sugar for about 3 minutes, scraping down the sides of the bowl as you go. Add the eggs one at a time and beat for 1 minute after each addition. Mix in the vanilla, then reduce the mixer speed to low and add one third of the flour mixture, beating only until it is just incorporated. Pour in half the buttermilk and beat until mixed. Repeat, mixing in half the dry ingredients, the rest of the buttermilk, and then the last of the flour mixture, beating only until the ingredients disappear into the batter. Switch to a rubber spatula and fold in the orange zest, cranberries, and pecans.
• 4. Scrape the batter into the pan, smoothing the top with a spatula. Slide the cake into the oven and bake for 60 to 65 minutes, or until a thin knife inserted into the center comes out clean. Transfer to a cooling rack and let rest for about 15 minutes before turning it out of the pan and onto the rack to cool. Just before serving, dust with confectioners’ sugar.

Nutrients per serving:
Calories: 443
Fat: 20g
Cholesterol: 95mg
Carbohydrate: 61g
Sodium: 170mg
Protein: 6g
Total dietary fiber: 1g

TIP: Wrapped well, the cake will keep for four to five days. Pack it up airtight, and you can freeze it for up to two months.

November & December 2006

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