Orange Cranberry Cake
Sandy Townsend's Orange Cranberry Cake. Prepare yellow cake mix according to package directions. Toss one small package of whole fresh cranberries and segments of two clementines in flour to coat. Fold into cake batter, bake in a floured bundt pan at 350 for 50 minutes. Cool and turn out onto a plate. Drizzle with orange zest/juice/confectioners sugar. Tart and a little sweet. I was gonna add walnuts, but couldnt find em, but they would be a good addition.
Sandy Townsend's Orange Cranberry Cake. Prepare yellow cake mix according to package directions. Toss one small package of whole fresh cranberries and segments of two clementines in flour to coat. Fold into cake batter, bake in a floured bundt pan at 350 for 50 minutes. Cool and turn out onto a plate. Drizzle with orange zest/juice/confectioners sugar. Tart and a little sweet. I was gonna add walnuts, but couldnt find em, but they would be a good addition.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (54g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare yellow cake mix according to package directions.
- Toss one small package of whole fresh cranberries and segments of two clementines in flour to coat.
- Fold into cake batter, bake in a floured bundt pan at 350 for 50 minutes.
- Cool and turn out onto a plate.
- Drizzle with orange zest/juice/confectioners sugar.
Coating the Fruit
Subbing dried fruit for fresh berries alters the moisture balance significantly, requiring careful management of the batter density to prevent heavy spots. Tossing whole fresh cranberries and clementine segments in a light dusting of flour creates microscopic friction against the batter, which keeps the heavy fruit suspended rather than sinking directly to the bottom of the bundt pan during the initial heat expansion phase. When citrus segments are added, ensure excess surface moisture is blotted away completely with paper towels beforehand so the flour adheres evenly without clumping.
Baking Dynamics
Thermal distribution in a traditional floured metal bundt pan requires a consistent oven temperature of 350 degrees Fahrenheit maintained for approximately 50 minutes. Metal pans conduct heat rapidly to the outer edges while the center column radiates heat outward, cooking the dense crumb evenly. Inserting a wooden skewer into the thickest part of the cake yields clean crumbs without wet batter clinging to the wood, confirming structural set before removal from the heat source.
Cooling and Demolding
Allowing the baked cake to rest undisturbed in the pan for ten minutes lets the starches stabilize and shrink slightly away from the metal walls. Inverting the pan too early tears the delicate crust where the fruit touches the surface, while waiting until the metal is completely cold causes the sugary glaze to stick permanently. Whisking fresh orange juice, grated zest, and confectioners sugar into a pourable glaze provides a bright finish that cuts through the rich crumb once the cake has cooled completely on a wire rack.
