Ingredients
Cake
1 cup sugar
3/4 cup butter, softened
2 tablespoons cornstarch
1 tablespoon water
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1 tablespoon orange juice
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Cake: Preheat oven to 350°F. Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour. Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest. Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined. Fold cranberries into the batter. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting. Bake for 45 minutes or until a cake tester inserted into cake comes out clean. Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate. Glaze: Place powdered sugar in a small bowl. Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained. Spoon evenly over warm cake. Garnish: I sprinkled slivered almonds evenly over the freshly-glazed cake. I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails