Savor the flavors of the autumn harvest with this moist Cranberry Beet Bundt Cake with orange walnut glaze. Great holiday dessert.
Cranberry Beet Bundt Cake with Orange Walnut Glaze
Ingredients
For the cake:
- 1 jar Aunt Nellie’s Sliced Pickled Beets, drained
- 2¼ c granulated sugar, divided
- 1¼ c dried sweetened cranberries
- 2½ c flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 large eggs, room temperature
- 1½ sticks (12 tablespoons) unsalted butter, softened
- ¼ c vegetable oil
- 1 orange, zest only, finely grated
- 2 tsp vanilla extract
- ½ c buttermilk
For the Glaze:
- 2½ c confectioners’ sugar, sifted
- 1 orange, zest only, finely grated
- ¼ c orange juice
- 1½ Tbsp unsalted butter, melted
- 1 c finely chopped walnuts
Instructions
- Heat oven to 350° F. Butter and lightly flour fluted 10-inch Bundt pan.
- In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
- In small bowl, cover cranberries with hot water.
- In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
- Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
- Cool 15 minutes then invert cake onto rack. (But glaze while warm.)
- To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
- Spoon glaze over cake while still warm. Sprinkle with walnuts.
Source
Recipe and photo courtesy of Seneca Foods
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