Yes, I made that. It took about 60 total minutes, with a solid 30 minutes of downtime while it baked. This incredibly flavorful and moist Orange Cranberry Bundt cake is one of my go-to recipes for what I call "company cakes." I have a suite of company cake recipes that are easy and quick to make, while being beautiful and delicious. Why do I call them company cakes? Well, I'm not really sure. Essentially, if I know someone is dropping by I like to whip up a quick cake to share over tea or after a meal. It also seems like there is a always a birthday or event at work that is deserving of a cake, but I don't want to spend hours in the kitchen.
It actually amazes me how excited people are when you present a homemade cake. These days, everyone rushes to the bakery or even worse, to the grocery store bakery. Independent bakeries do make wonderful confections, but they are expensive and just don't taste homemade no matter how delicious. The grocery store bakeries...bless their hearts, they try. But grocery store cakes always have a chemical/preservative taste that is artificial and gross. Just bringing in a homemade item says a lot about who you are: you are thoughtful; you are creative; you are talented; you are kind-hearted; you are giving of your time and you care about others. Presenting a store-bought item says, "you went to the bakery." Meh.
Here are my tricks: First, if you're not an experienced baker or if you do not have a lot of time or patience, invest in a bundt pan. Bundt cakes just look pretty no matter what. And the cakes rarely turn out lopsided or uneven. Frankly, its hard to screw up a bundt. You can also get this bundt pan on amazon here. I also like a traditional bundt shape, which is perfect for a luncheon, to share at book club, for a birthday cake at work, or for an easy sunday dessert. For $12, it can't be beat. Have some fun and buy a beautiful cake stand to show off your work, like this one from Pier 1. The other great thing about bundts is that you don't have to frost them like layer cakes!
I also have a trick recipe and a traditional recipe for all of my company cakes. The trick recipe is full of hacks to make a boxed cake mix taste like it is from scratch, and cut the overall time and work investment in half. My traditional recipes are from scratch, take some time, and turn out looking identical to the trick recipes. Depending on the event and my available time dictates which recipe I choose. My other trick is to have a cake carrier. For about $10 at Target you can buy a tupperware-like cake carrier with a snap on lid and a carrying handle, which makes transporting your cake to work, or to a friend's house, a breeze. It's also great to store a cake you keep at home, to ensure it stays moist and fresh.
This Orange Cranberry Bundt explodes with a sweet citrus flavor that is perfectly complimented by the tart fresh cranberries that are baked in. The citrus glaze adds the perfect delicate sugary sweetness to offset the citrus and cranberry. I made sugared cranberries for decoration which take about five minutes and really set off the base of the bundt, and added them to the base along with mint leaves. This cake is a crowd pleaser and a show stopper. I like to enjoy this cake with a cup of English Breakfast tea. I hope you will enjoy it too.
Below I've provided my trick recipe for this cake. If you'd like the traditional recipe, just ask and I am happy to send it. But this little trick tastes like it is from scratch and will be an absolute delight!
Orange Cranberry Bundt Trick Recipe
What you will need:
1 bundt pan
1 box of yellow cake mix
1 *small* box of orange jello
3/4 c. oil (olive, vegetable, sunflower, whichever)
4 eggs
1 c. fresh cranberries (a cup more if you plan to decorate with sugared cranberries)
A few fresh mint leaves
1 c. white sugar
1 1/2 c. powdered sugar
4 tbsp orange juice
1 can of Pam bakers spray with flour
1 bottle of orange extract if your're extra like that
Directions:
Preheat your oven to 350 degrees and place a rack in the middle
In a large bowl, whisk the 4 eggs and really get some air into them so that they are fluffy
Add the yellow cake mix, orange jello, 3/4 cup oil and mix (a small hand blender is best)
Beat and make sure there are no more lumps
Gently fold in the 1 c. of cranberries
Quickly spray the entire inside of your bundt pan with the Pam with flour, making sure to spray all the way up the sides and around the middle center that sticks up
Pour the batter into the bundt pan
Even out the batter so it is evenly distributed
Bake for about 30 minutes, then put a toothpick into the cake to test if it is cooked through
If so, the toothpick comes out clean
If you open the oven to check the bundt and the cake is wiggly and liquid like on top, it's not done
You don't want to undercook a bundt and you definitely do not want to over cook
If it is not quite done, put it in for another 10 minutes and recheck
When its done, remove it from the oven and let it cool for about 10 minutes
Then place your cake stand or plate on top of the bundt and invert
In a bowl add the confectioner's sugar, orange juice, and a 1/4 tsp of orange extract
Mix to remove any lumps
Once your bundt is completely cooled, drizzle the glaze over the top.
If you choose to make the sugared cranberries, take 1 c. white sugar and 1 c. water and place them in a pot. Boil on the stove, stirring constantly, for about 3 minutes. Let the mixture cool. Then place cranberries into a bowl, drizzle on some of the sugar syrup, pour in some white sugar, and toss the cranberries in the sugar by hand!
Enjoy!