ENTERTAINING
Bundt cakes are a go-to for me , one bowl and easy ingredients . This cake is not too sweet or too spicy and so beautiful when you cut and see the red cranberries . It also freezes well .
SPICED CRANBERRY BUNDT CAKE Serves 12 to 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 cup plain reduced-fat ( 2 %) Greek-style yogurt
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries ( do not thaw )
1
⁄ 2 cup dried sweetened cranberries
Icing
1
⁄ 3 cup powdered sugar
2 to 4 teaspoons orange juice
1
⁄ 2 teaspoon ground cinnamon
1
⁄ 2 teaspoon ground ginger
1 cup ( 2 sticks ) unsalted butter , room temperature
1 cup sugar 1 cup packed golden brown sugar 3 large eggs 1 1 ⁄ 2 teaspoons vanilla extract
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 , one at a time , beating one minute after each addition . Beat in vanilla extract , then Greek-style yogurt . Add dry ingredients ; beat just until blended . Fold in
* Sometimes labeled ground almonds ; available at specialty foods stores and natural foods stores .
** A spice blend that usually contains ground fennel seeds , Szechuan peppercorns , cinnamon , star anise , and cloves ; available in the spice section of most supermarkets and online at
penzeys . com .
DECEMBER 2013 31