
Spiced Cranberry Bundt Cake
This spiced cranberry Bundt cake is a festive delight, blending warm spices, tangy cranberries, and a hint of almond. Topped with a citrusy glaze, it’s the perfect centerpiece for holiday gatherings or a cozy winter treat.

Ingredients
For the Cake:
For the Icing:
Instructions
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For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, Chinese five-spice powder, baking powder, baking soda, salt, cinnamon, and ginger.
- In a large mixing bowl, beat the softened butter until smooth. Add granulated and brown sugars, and beat until fluffy, about 3 minutes.
- Incorporate the eggs one at a time, beating well after each addition. Mix in vanilla extract and yogurt until fully combined.
- Gradually add the dry ingredients to the wet mixture, beating just until blended. Fold in the almonds, fresh cranberries, and dried cranberries.
- Pour the batter into the prepared Bundt pan, spreading evenly.
- Bake for about 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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For the Icing:
8. In a small bowl, mix powdered sugar with 2 teaspoons of orange juice, stirring until the sugar dissolves. Add more orange juice, a little at a time, until the mixture reaches a thick, pourable consistency.
9. Drizzle the icing over the cooled cake, letting it cascade down the sides. Allow the icing to set for at least 30 minutes before serving.
Tips:
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- Use Greek-style yogurt for its rich, thick texture.
- The cake can be made up to three days ahead. Store at room temperature under a cake dome or in an airtight container.
- Toasting the almonds enhances their nutty flavor.