Take a look at what my friends at Better Homes and Gardens had to say about this amazing Bundt cake:

“Homes and Gardens Ultimate Baking Challenge. During the bake-off in our Test Kitchen, Julianne created a moist, sweet, but not-too-sweet citrus cake with bursts of dried cranberries and the benefit of a buttery champagne-sugar glaze.”

As Julianne says, “When you’ve got the right dessert, you know on that first bite.”

Cranberry orange Bundt cake is a winner in my book. Will it be a winner in yours? I challenge you to make this cake, take some pics, and post your comments and results below. I LOVE hearing from you!

Ingredients

FOR THE CAKE

1 cup (2 sticks) Land O Lakes unsalted butter

5 large Eggland’s Best eggs

3 cups (420 g) Gold Medal all-purpose flour, sifted

1 teaspoon Clabber Girl baking powder

Pinch Morton salt

½ cup Crisco shortening

3 cups (570 g) Domino granulated sugar

1 teaspoon McCormick almond extract

1 tablespoon orange zest

6 ounces Hershey white chocolate chips, melted

1 ¼ cups TruMoo milk

2 cups Ocean Spray sweetened dried cranberries

additional Crisco shortening and flour for greasing and dusting pan

FOR THE GLAZE

½ cup Land O Lakes unsalted butter

1 cup (190 g) Domino granulated sugar

¼ cup water

2/3 cup champagne

Additional Domino powdered sugar (optional)

Instructions:

FOR THE CAKE

Allow butter, eggs, and milk to come to room temperature for 30 minutes. In a medium bowl combine sifted flour, baking powder, and salt. Set aside. Move oven rack to the lower third of oven.

Preheat oven to 325 degrees F. Grease and flour a large Bundt® pan.*

In a stand mixer, combine butter, shortening, and sugar. Beat on medium speed for 5 minutes. Stop the mixer and scrape down the bowl before continuing. Turn mixer to low speed. Add eggs, one at a time. Be sure that each egg is well mixed before adding the next. Turn off mixer and scrape down sides of the bowl.

Once all eggs have been incorporated, add almond extract, orange zest, and melted white chocolate. Beat until well mixed. Turn off mixer and scrape down sides of the bowl. Turn mixer down to low speed. Add half of the flour mixture followed by half of the milk. Mix just until incorporated. Add remaining flour mixture followed by remaining milk and beat just until mixed.

Reserve 1/2 cup of dried cranberries. Add the remaining cranberries into the batter, beat until mixed. Turn off mixer, use a spatula to turn the batter over from the bottom to the top to be sure all the ingredients are incorporated. Stir several times.

Pour batter evenly in the prepared pan and smooth the top with a spatula. Sprinkle remaining cranberries on top.

Bake for 75 to 80 minutes**. After 30 minutes, open the oven and cover your pan with foil. Remove foil the last 10 minutes of baking. If your cake is browning too much, keep covered with foil. During the last 15 minutes of baking, check the cake every 5 minutes. Test the center of the cake with a knife to see if the cake is baked through. Meanwhile prepare the glaze (see below).

Let the cake cool in the pan for 20 minutes. Use a knife or a wooden pick to poke holes in the bottom of the cake. Pour 1 cup of the glaze over the bottom of the cake. Allow to soak into the cake for 30 minutes. Turn the cake out of the pan onto a wire rack set over a large sheet pan. Pour the remaining glaze over the cake. Let cool completely. Transfer cake to a serving plate. Sprinkle with powdered sugar, if desired.

FOR THE GLAZE

In a medium saucepan combine the 1/2 cup butter, 1 cup granulated sugar, and water. Cook and stir over medium heat until sugar is dissolved and butter is melted. Pour in champagne (mixture will become foamy).

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Quick Tip: Lay a few orange slices on top of the cooled Bundt cake for a pretty presentation.

Thank you to Better Homes and Gardens for this amazing recipe.