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Festive Cranberry and Orange Bundt Cake

Packed full of festive flavours, this Cranberry & Orange Bundt Cake needs to be part of your Christmas celebrations!

20 slices

Easy 120 Minutes

Ingredients

Ingredients

For the recipe  Festive Cranberry and Orange Bundt Cake

For the Cake:

200 g Salted Butter (7 oz)
200 g Caster Sugar (7 oz)
4 Eggs
100 g Soured Cream (3 1/2 fl oz)
300 g Plain Flour (10 oz)
3 Dr. Oetker Baking Powder Sachets (3 sachets / 15g / 1 tbsp)
150 g Dried Cranberries (5 oz), finely chopped
100 g Glacé Cherries (3 1/2 oz), chopped
60 ml Freshly Squeezed Orange Juice (4 tbsp)
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
1 g Orange Rind Of 1 Orange, finely grated

To Decorate:

40 g Dr. Oetker Ready to Roll Marzipan (1 1/2 oz)
200 g Dr. Oetker Ready to Roll White Fondant Icing (7 oz), cut into cubes
2.5 ml Dr. Oetker Moroccan Almond Extract (1/2 tsp)
about 15 g Dried Cranberries to garnish
about 15 g Orange R to garnish

preparation

Preparation

1

Preheat the oven to 180˚C (fan oven 160˚C, 350˚F, gas 4). Grease a 10cm (4 inch) deep 23cm (9inch) diameter bundt or deep ring tin thoroughly. To help keep the cake from over-browning during cooking, carefully wrap the outside of the tin in a double layer of brown parcel paper so that it comes about 5cm (2inches) above the tin, and secure in place with a metal paperclip or staple. Put the tin on a baking tray, on a double layer of brown parcel paper.

2

In a bowl, beat together the butter and sugar for 2-3 minutes until fluffy-textured, pale and creamy. Beat in the eggs one by one, and then whisk in the soured cream.

3

Sift the flour and Baking Powder on top, then add cranberries, cherries, orange juice and rind, and Vanilla Paste. Gently fold all ingredients together until thoroughly mixed.

4

Spoon the mixture into the prepared tin. Smooth the top and bake in the oven for 1 hour 15 minutes until slightly risen, firm to the touch – a skewer inserted into the cake will come out clean when the cake is cooked. Cool for 30 minutes in the tin then turn on to a wire rack to cool completely. Keeping the cake on the wire rack, place the rack over a tray or board.

5

To decorate, lightly dust the work surface with icing sugar and roll out the marzipan to a thickness of ½ cm (1/4 inch) and cut out at least 6 stars using a 4cm (1 ¾ inch) cutter, rerolling as necessary. Place on a baking tray and scorch the tops using a cook’s blow torch. Alternatively, put the marzipan stars on a baking tray and pop under a hot grill for a few seconds to toast the tops. Leave to cool completely before removing from the tray.

6

Put the chopped Regal Ice in a saucepan and add 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together. Remove from the heat, mix in the Almond Extract and working quickly, spoon the liquid Regal Ice over the cake to form thick drips. As it cools, this icing becomes thick quite quickly, but can be gently re-melted to soften, if necessary.

7

Put the chopped Regal Ice in a saucepan and add 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together. Remove from the heat, mix in the Almond Extract and working quickly, spoon the liquid Regal Ice over the cake to form thick drips. As it cools, this icing becomes thick quite quickly, but can be gently re-melted to soften, if necessary.

8

Arrange the fruit and toasted Marzipan stars on top before the icing sets completely. Your cake is now ready to serve and enjoy!

Nutritional Information for the recipe Festive Cranberry and Orange Bundt Cake

Per Serving Per 100 g / ml
Energy 1143kJ
273kcal
1633kJ
390kcal
Fat 10.34g 14.78g
Carbohydrate 42.50g 60.72g
Protein 1.90g 2.72g