Spiced Cranberry Bundt Cake

April 20, 2011 § Leave a comment

On cold nights, I love eating a dessert that has a little bit of spice in it.  The spice can be cinnamon, nutmeg, or a blend of pumpkin pie spice.  All of these spices go well with a warm cup of coffee or a nice black tea with milk and honey.  I found this recipe in the November 2008 edition of Bon Appetit, when I was going through my old cooking magazines, and adapted it.  It calls for Chinese Five spice and, having never used this spice before, before was intrigued.  I am glad that I took the chance of using this unfamiliar ingredient because this cake is delicious.  It is great late at night or to slice and go for breakfast in the morning.  This recipe makes a large Bundt cake, so it might be a good idea to share some of this moist cakey goodness with co-workers or friends.


  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cups almond flour
  • 2 1/2 tsp. Chinese Five spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 1 cup packed golden brown sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup reduced fat Greek yogurt
  • 1 cup toasted almonds (chopped)
  • 1 cup halved fresh or frozen cranberries (if frozen, do not thaw)
  • 1/2 cup dried cranberries


  • 1/3 cup powdered sugar
  • 4 tsp (more or less to get the right consistency) orange juice


1.  Preheat the oven to 350º F.  Butter and flour a 12-cup Bundt pan.  Whisk the first 9 dry ingredients in a medium bowl to blend.

2.  Using an electric mixer, cream the butter and both sugars until pale, light, and fluffy.  Add the eggs, one at a time, and beat until fully incorporated.  Beat in the vanilla extract and then the Greek yogurt.  After all of the wet ingredients are blended together, add the dry ingredients until just blended.  Gently fold in the almonds and the cranberries.

3.  Transfer the batter into the prepared cake pan.  Bake the cake until a tester inserted near the center comes out clean (about an hour and 10 minutes).  Cool the cake in the pan for 20 minutes and then turn the cake out onto a rack to cool completely.

4.  To make the icing stir the powdered sugar in a bowl with 1 tsp of orange juice at a time.  You want the icing to reach the consistency of heavy cream.  When the icing is finished, and the cake is cooled, spoon the icing over the cake.  To create a beautiful Bundt cake, make sure you allow the icing to drip down the sides.  Let the icing set, about 30 minutes.


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