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Christmas: Spiced Cranberry Bundt Cake

Source of Recipe


Bon Appétit, November 2008



List of Ingredients



• -- Cake --
  
• 2 cups all-purpose flour
  
• ¾ cup almond flour or almond meal *
  
• 2½ tsp Chinese five-spice powder
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ tsp ground cinnamon
  
• ½ tsp ground ginger
  
• 1 cup (2 sticks) unsalted butter, room temperature
  
• 1 cup sugar
  
• 1 cup (packed) golden brown sugar
  
• 3 large eggs
  
• 1½ tsp vanilla extract
  
• 1 cup plain reduced-fat (2%) Greek-style yogurt **
  
• 1 cup chopped toasted almonds
  
• 1 cup halved fresh or frozen cranberries (do not thaw)
  
• ½ cup dried sweetened cranberries
  
• .
  
• -- Icing --
  
• 1/3 cup powdered sugar
  
• 4 tsp (about) orange juice
  






Instructions



1. For the cake:
   Preheat oven to 350° F. Butter and flour a 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
   
   
2. Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
   
   
3. For the icing:
   Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by ½-teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.
   
   Makes 12 to 14 servings.
   
   
   • DO AHEAD
   Can be made 3 days ahead. Cover with cake dome and store at room temperature.
   
   






Final Comments


* Sometimes labeled "ground almonds"; available at specialty food stores and natural food stores.

** Greek-style yogurt is especially rich and thick, even the reduced-fat variety.