Do you still have some cranberries stuck in the back of your refrigerator? Or maybe a package in the freezer. This one’s for you!
The other day I was trying to find cornichon pickles in my refrigerator. I knew I had some, but couldn’t seem to find them. People who don’t cook much don’t have that kind of problem, I’d guess, since you might be able to open the refrigerator and you can see everything in it at one glance. Not so with mine. I’ve got all kinds of stuff in mine, little jars and packages of this and that, some in little long rectangular box/trays slid onto a shelf, on rounders on the top shelf, etc. Anyway, lo and behold, I had a bag of fresh cranberries pushed up against the back wall on the bottom shelf. That package, unfortunately, had to be tossed out, but I also had a small amount of fresh cranberries in a ziploc bag in the freezer. Perfect for this cake.
Having been invited to dinner with my friends Cherrie and Bud, I was asked to bring dessert. And knowing my schedule on that date, I knew I needed to make it the day before. Whatever it was I decided to make. I scrolled through my to-try recipes and settled on this one, since cranberries were on my brain. One of my criteria was to NOT have to make a trip to the grocery store. So, this one fit the bill. I had everything, including Greek yogurt, Chinese five spice, almonds and both the frozen cranberries and dried cranberries. Zi-pi-dee-do-da. Did I spell that right? Haven’t a clue!!
The dry ingredients are mixed up together. Easy. The butter needed to be warmed (my Dacor microwave does a stellar job of bringing chilled butter to room temp with one 10 second period, a pause to turn over the cubes, and another zap of 6 seconds, and the cubes are soft but not too soft. The batter was begun by whipping the butter (adding lots of air), then the sugars were added, eventually the eggs, yogurt, then the dry ingredients and mixed just briefly. Once that was combined, the dried cranberries and the halved frozen cranberries plus toasted almonds were added and it easily slid into the greased and floured Bundt cake pan. It baked for over an hour, cooled for an hour, then I upended it onto my wood cutting board to cool completely. I covered it in plastic wrap overnight (since I don’t have a glass dome cake cover). It was easy enough to bring along a fresh orange and I decorated the cake just before serving. I also bought some vanilla ice cream on the way to their house.
What’s GOOD: loved the Chinese five spice (it’s different because of the little amount of ground fennel and Szechuan pepper in it). It gives this cake a different flavor – but you can’t quite identify it. It was moist and sweet. Liked the use of frozen cranberries (tart) and the dried cranberries (sweet). You will want ice cream with this. I brought more than half of it home (even after sharing some with Cherrie & Bud) and it’s now in the freezer from some occasion when I need a dessert in a hurry! On the scale of heavy cake to light cake, I’d say it was about in the middle. The cake pan was heavy. Just don’t overcook it (test with a toothpick) so it doesn’t get dry.
What’s NOT: maybe that you don’t have frozen cranberries on hand. The cake was easy to make, although the ingredient list might be daunting – it’s not really that difficult.
printer-friendly PDF and MasterCook 15/16 (click link to open recipe)
* Exported from MasterCook *
Spiced Cranberry Bundt Cake
Recipe By: Epicurious
Serving Size: 14
2 cups all purpose flour
3/4 cup almond flour — or almond meal (about 2 1/2 ounces)
2 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup unsalted butter — (2 sticks) room temperature
1 cup sugar
1 cup light brown sugar — (packed)
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup Greek yogurt, full-fat — or 2% works too
1 cup almonds — chopped toasted
1 cup fresh cranberries — chilled, halved (or frozen cranberries, not thawed)
1/2 cup dried cranberries — chopped
1 tablespoon orange zest
2/3 cup powdered sugar
4 teaspoons orange juice — (about)
NOTES: Chinese five-spice powder is a combination of spices: make your own with 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp fennel seed, toasted and ground, 1/2 tsp star anise, ground and 1/2 tsp szechuan peppercorns, toasted and ground.
1. CAKE: Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan. Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
2. ICING: Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Sprinkle top with orange zest. Let stand until icing sets, at least 30 minutes. Serve with vanilla ice cream. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and store at room temperature. Freezes well for up to a month.
Per Serving: 429 Calories; 22g Fat (45.9% calories from fat); 9g Protein; 50g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 187mg Sodium.

hddonna
said on May 7th, 2018:
The five-spice powder really makes this one interesting! I have a favorite cranberry Bundt cake, which uses whole wheat flour, but this one sounds worth a try! For me, it’s a fall or winter thing, though, so I’ll be bookmarking it for later on. I love star anise, so am sure I’ll enjoy this when the time comes!
The cake was nice – different. It doesn’t have a really tender crumb, though, so I might tinker with the recipe to give it more tenderness. . . carolyn t
hddonna
said on May 8th, 2018:
Interesting point. I just made a from-scratch Harvey Wallbanger cake for my son-in-law–have never had one myself, but the original calls for a cake mix and a pudding mix, as you probably know. I’m told the KAF from-scratch version was a little “denser/dryer” than the original, though still very good. I e-mailed KAF for advice on how to make it moister and lighter, and the person who replied recommended the KAF cake enhancer. I’ll have to wait for an opportunity to get some–I only order from them when there’s free shipping or a discount coupon and I can come up with enough items that I really want to meet the minimum purchase amount. She said the Instant Clear-Jel, which I was suggesting, would not work because it would “bind it too much.” Just thought I’d share that info in case it would be of interest to you.
How interesting! I just ordered a big box from KAF a few weeks ago with items my daughter asked for – I could have so easily added in the cake enhancer. I’ve read about it in their catalog, but never felt motivated enough to order it. . . .carolyn t