CRANBERRY AND ORANGE BUNDT CAKE and a Happy Birthday to me!

 

I recently had a Big Birthday!

Unfortunately I couldn't get all seventy candles on the cake so settled for one!

For my birthday cake I fancied making a recipe I had had my eye on for a while, a cranberry and orange cake by Lynn Hill.  I decided to make it in a Bundt tin for the extra glamour.

It was done in much less time than that specified in the recipe, 55 minutes.  In fact by then it was probably slightly over baked and would have been fine after 50 minutes.  It had a very dark and crispy crust with brown speckling, as warned by Lynn in the write up, due to the very high sugar content.  I decorated it with a drizzle of icing made from 3 tablespoons of sifted icing sugar and enough orange juice to make it the right consistency to run over the sides of the cake.  That disguised the not so attractive appearance of the naked cake!

Once through the crispy crust it was superb!

The mixture was quite stiff so the cranberries didn't sink at all and were beautifully evenly distributed.  I used fewer cranberries than stated in the recipe as my punnet only contained about 220g.  It was plenty I think.

It tasted delicious, cranberry and orange being one of my favourite combinations.

It also kept well in a sealed box and the last few slices made an excellent dessert served warm with custard.  You can see the recipe here.  Apart from the tin, the cooking time, the quantity of cranberries and the addition of the icing I followed it to the letter! 

Cuts into 18-20 portions.