Orange Cranberry Christmas Bundt Cake This Orange Cranberry Bundt Cake is a festive treat that embodies the essence of Christmas flavours. The vibrant cranberries and fresh orange zest bring a seasonal pop of colour and a bright, tangy-sweet taste to every bite. Combined with the warmth of cinnamon and a drizzle of orange glaze, this cake is a perfect balance of holiday flavours. Ingredients: Cake 3 cups all-purpose flour, spooned & levelled 2 1/2 tsp baking powder 1 1/2 tsp salt 1 1/2 cups butter, softened 1 3/4 cups packed light or dark brown sugar, divided 1/2 cup granulated sugar Zest of 1 orange 5 large eggs, at room temperature 1/2 cup full-fat sour cream, at room temperature 2 tsp pure vanilla extract 1/2 cup milk, at room temperature 1/4 cup fresh orange juice 1 3/4 cups fresh or frozen cranberries (do not thaw if frozen) 2 tsp ground cinnamon Orange Glaze 1 1/2 cups powdered sugar 4 tbsp fresh orange juice Directions: Preheat the oven to 350°F and grease a 10-inch Bundt pan. % Why is that small number SO BIG?
In a large bowl, whisk together the flour, ba- king powder, and salt. Set aside. Using a mixer fitted with a paddle or whisk attachment, beat the butter, 1 cup brown su-
gar, granulated sugar, and orange zest together until creamy, about 2 minutes. Add the eggs, sour cream, and vanilla, mixing until combined. Scrape down the bowl as needed. The mixture may look curdled, but it will come together. Add the flour mixture, milk, and orange juice to the wet ingredients, beating on medium speed until fully combined. Fold in the cranberries. The batter should be thick yet smooth. In a small bowl, mix the remaining 3/4 cup (150g) brown sugar and cinnamon. Pour half of the batter evenly into the prepared Bundt pan. Sprinkle the swirl mixture on top and press down lightly. Cover with the remaining cake batter. Bake for 55-70 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs. Cool in the pan for 2 hours, then invert onto a wire rack or serving dish to cool completely. For the glaze, whisk together the powdered sugar and 4 tbsp orange juice. Pour the glaze over the cooled cake.
2% is the commission charged at Cosens Auctions for all of our real estate auctions. Have an estate you need to deal with but you don’t have the time or energy? Downsizing and can’t take it all? Skip the yard sales and call Cosens Auctions & Appraisals first. We don’t just auction the home, we will get it ready for sale, including clean up. The online auction wouldn’t just be the home, it would be the furniture, collectables, vehicles, Bric a Brac etc. • Cosens Auctions & Appraisals was established in 1969. • Save your free time and family drama. • Listed on MLS, REALTOR.ca, Auction Sites, Social Media and Mailing lists. • Maximize your offer with multiple open bids. • You have final approval of auction sale price. SOLD AT AUCTION Cosens Auctions
With so much to gain, and nothing to lose, make sure you call Mark first!
www.cosenauctions.com
Mark Cosens Call or Text 519-282-8044 777 Talbot St., St. Thomas ON N5P 1E3 mark@cosensauctions.com
To advertise here contact Geoff@villagerpublications.com
Boomers and Beyond – Elgin • December 2024 Page 5
Made with FlippingBook - Online catalogs