• 1 tablespoon vegetable shortening, melted
  • 2 tablespoons cake flour
  • 1 medium orange
  • ½ cup fresh cranberries
  • ⅔ cup white sugar
  • ¼ cup butter, softened
  • 1 large egg
  • ¼ teaspoon almond extract
  • 1 ¼ cups cake flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ¼ cup fresh cranberries
  • 5 tablespoons sugar, divided
  • 3 tablespoons water
  • ½ cup powdered sugar
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.


  • Step 2

    Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.

  • Step 3

    Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.

  • Step 4

    Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.

  • Step 5

    While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.

  • Step 6

    Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.

  • Cook's Note:

    You can scale the recipe to fit a larger pan, if needed.

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