Cranberry Orange Bundt Cake

The Spice & Tea Exchange
Servings

1 cake

Cook Time

60 minutes

Prepare a delightful Cranberry Orange Bundt Cake that combines the flavors of orange and chai spices, topped with a refreshing glaze. Perfect for any occasion, this cake is both moist and flavorful.

Ingredients

    Cake

    • 2½ cups all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • 1 tsp kosher salt
    • 2 tsp Chai Baking Spice Blend
    • 1 cup unsalted butter, softened
    • 1¾ cups granulated sugar
    • 4 ea eggs
    • 1 Tbsp orange zest
    • 1 tsp vanilla extract
    • ¾ cup sour cream
    • ½ cup whole milk

    Blood Orange Tea Glaze

    • 4 oz brewed Blood Orange Smoothie Herbal Tea
    • 2 cups powdered sugar
    • 1 Tbsp Cranberry Orange Sugar

    Garnish

    • 1 Tbsp powdered sugar
    • 1 ea blood orange, sliced
    • 5-7 ea fresh rosemary sprigs
    • Special Equipment: 10 to 12-cup bundt pan, sifter, wire cooling rack

    Love this recipe? Get everything you need in one easy kit.

    • Cranberry Orange Bundt Cake (Kit)

    Directions

    1. Prepare the Cake. Preheat oven to 350°F. Grease and flour a bundt pan; set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, kosher salt, and Chai Baking Spice Blend; set aside.
    2. In a large mixing bowl, beat butter and granulated sugar until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition. Stir in orange zest and vanilla extract.
    3. Add half of the flour mixture to the butter mixture, followed by sour cream and milk. Stir in remaining flour mixture until just combined.
    4. Pour batter into prepared bundt pan and smooth top. Bake 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Cool in pan 15 minutes before turning onto a wire rack to cool completely.
    5. Prepare Glaze. Steep 1 tsp of tea in 4 oz of water at 200°F for 5 minutes. Strain fully; discard herbal tea solids. Once cool, whisk tea with powdered sugar and Cranberry Orange Sugar until smooth and pourable.
    6. Finish & Serve. Drizzle glaze over cooled bundt cake. Sift powdered sugar over cake and top with blood orange slices and rosemary sprigs.
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