Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the buttermilk, orange zest, and ground almonds.
- Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
- Gently fold in the cranberries using a spatula.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary based on your oven.
- Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely, about 1 hour.
- If using the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake before serving.
Nutrition
Notes
If you use frozen cranberries, do not thaw them before adding them to the batter. If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.