A Bundt cake loaded with cranberries and walnuts, spiced up with ginger, decorated and made yummier with a dark chocolate glaze.....what could be more comforting on a chilly winter holiday? :)
I am happy and disappointed at the same time. Happy because I'm now part of this amazing #Bundtamonth group that consists of some talented bakers who bake a Bundt cake every month based on a particular theme. What fun! Disappointed because this group is closing down and so this is my first and last bundt cake as part of the group :( However, we're working to revive the group may be with a different name and with few other changes so that all the participants can share the work load and not bog it down on a few people. I really hope things work out!
Holiday Bundt Cake is the theme for December and what could be better than Cranberries? I had a packet of dried cranberries lingering in my freezer for quite some time and this was the perfect opportunity to use them. But then a plain cranberry cake would be somewhat boring. Right? So to spice up things a little bit, I went in with ground ginger. I thought some crunch wouldn't do any harm either, so why not go with some walnuts? As if all this wasn't enough, I decided to go in for a glaze made with chocolate! Dark chocolate to be precise.
The texture of this cake is very soft, light, and moist since I've used milk in this recipe. With each and every slice, you'll have the sweet and slightly sour taste of cranberries burst in your mouth, not to mention the nuttiness of almonds, the earthiness of ginger and of course the bittersweet taste of chocolate. Aren't you salivating already? Let me warn you, you'll end up eating more of this cake than you would have planned to.
That's enough, let's get on with the recipe now :)
Makes one 9 inch bundt cake
Recipe Source: Bakingyummies
For the Cake
300 grams / 10.5 ounces all purpose or plain flour plus extra to dust the pan
1 plus 1/2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons ground ginger
300 grams / 10.5 ounces unsalted butter cold
320 grams / 11 ounces superfine or caster sugar
2 teaspoons pure vanilla extract
5 large eggs at room temperature
140 grams / 1 cup dried cranberries
65 grams / 3/4 cup walnuts, toasted and coarsely chopped
1/3 cup plus 2 tablespoons semi skimmed milk at room temperature (or just use whichever milk you have at hand)
For the Dark Chocolate Glaze
60 grams / 2 ounces dark chocolate, finely chopped (or use buttons instead)
2/3 cup heavy cream
For the Cake
Preheat the oven to 180 degrees C / 360 degrees F. Grease and dust a 10 cup(around 2.4 litres) / 9 inches / 23 cms capacity bundt cake.
In a bowl, combine the cranberries and walnuts. Sprinkle with about a tablespoon of flour from the already measured flour and mix. Sift the rest of the flour, salt, ginger and baking powder together in a bowl. Mix thoroughly with a hand held whisk to distribute all the ingredients.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add the sugar and mix until light, pale and fluffy about 3 to 4 minutes.
Add the vanilla extract and mix. Reduce the speed to low. Add the eggs one at a time beating until each is incorporated well in the mixture. Scrape down the sides of the bowl as and when required.
Add the flour mixture and mix until half way combined. Add the cranberries and walnut mixture and mix until just combined. Add the milk and mix.
Pour the batter into the prepared bundt pan and bake in the preheated oven for about 45 mins to an hour or until a cake tester or a wooden skewer inserted in the center comes out with a few dry crumbs attached to it.
Place the pan on a wire rack to cool for about 30 minutes. Remove the cake from the pan and place it again on the wire rack to cool completely.
For the Dark Chocolate Glaze
Place the chocolate in a medium heat proof bowl. In a small pan, bring the cream to a simmer. Immediately pour the cream on the chocolate. Let stand without stirring until the chocolate starts to melt.
Using a spatula, stir the mixture gently until it's smooth and velvety. Pour the glaze over the cooled cake.
Storage Suggestions: The cake can be stored in an air tight container in the refrigerator for up to 4 days or frozen for up to a month.
Looking for more Holiday Inspired Bundt Cakes? Do have a look at what the other talented bakers have come up with:
Red and White Marbled Bundt by Holly at A Baker's House