Description
This Cranberry Orange Bundt Cake is a delightful dessert combining zesty orange flavor with tart dried cranberries, all enveloped in a moist, tender crumb. Topped with a rich chocolate ganache infused with Grand Marnier, this cake offers a perfect balance of sweet, tangy, and indulgent tastes, making it a festive treat ideal for gatherings and special occasions.
Ingredients
Cake Batter
- 5 eggs
- 1 1/2 cups granulated sugar
- 6 tbsp unsalted butter, melted
- 3/4 cup heavy cream (36% fat)
- Zest of 2 oranges
- Pinch of salt
- 1/4 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup dried cranberries
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- 2 tbsp Grand Marnier
Instructions
- Prepare the egg mixture: In a large bowl, use an electric mixer to beat the eggs until they become foamy. Gradually add the granulated sugar and continue mixing on high speed for about one more minute, until the mixture is light and fluffy.
- Add orange zest and butter: Zest two oranges and add the zest to the egg mixture. Then gently mix in the melted unsalted butter just until combined, being careful not to overmix.
- Incorporate heavy cream: Lightly whisk the heavy cream into the egg and butter mixture until smooth and well blended.
- Combine dry ingredients and fold in: In a separate bowl, whisk together the pinch of salt, cinnamon, baking powder, baking soda, and all-purpose flour. Sift this dry mixture into the wet ingredients, then gently fold it in with a whisk to maintain the batter’s lightness.
- Prepare and fill the bundt pan: Coat the inside of a bundt pan with nonstick spray. Pour the batter evenly into the pan. Sprinkle the dried cranberries evenly over the top and gently press a few cranberries into the batter with a spatula; they will slightly sink during baking.
- Bake the cake: Place the bundt pan in a preheated oven at 350°F (175°C) and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the chocolate ganache: While the cake is baking, place the chocolate chips in a bowl. Heat the heavy whipping cream until hot, then pour it over the chocolate along with the Grand Marnier. Let it sit for a minute to melt the chocolate, then stir until smooth and glossy.
- Cool and glaze the cake: Allow the bundt cake to cool completely in the pan before removing it. Once cooled, pour the chocolate ganache evenly over the cake, allowing it to drip down the sides for an elegant finish.
Notes
- Ensure the eggs are beaten until foamy to incorporate air for a lighter texture.
- Pressing the cranberries into the batter prevents them from sinking entirely during baking.
- Let the cake cool completely before adding ganache to prevent melting and sliding off.
- You can substitute dried cranberries with fresh cranberries if preferred; however, adjust quantity as fresh berries contain more moisture.
- Grand Marnier can be omitted or replaced with another orange liqueur or orange extract for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
