oh, Cooking Light, how you always have moist and delicious cakes!! I literally went out and bought a mini bundt pan based on seeing these in the December issue. I made the cranberry orange variety for the first time today and wow are they moist and delicious. I didn't have orange zest, so my icing could definitely use a little kick. I also added a cup of fresh cranberries to the batter and topped the icing with sprinkled crystalized ginger. I wanted to add the crystallized ginger into the batter but I forgot. Next time I definitely will. When I made these, I only got thirteen mini bundts, but this is my first time using the bundt pan and so I did have some extra on the bottoms of each one. I can't wait to use this next holiday season for gifts!!
Cranberry-Orange Bundt Cakes
ViennaVAfoodie Posted: 12/20/11
Ruth528 Posted: 12/23/13
GREAT recipe. Five stars for sure. Good texture and great taste.
BaileySmith Posted: 07/06/14
I was hesitant about 12 TBSP of butter. I made it anyway with 8 TBSP butter, add greek yogurt 4 TBSP, add 1TBSP orange zest. I followed the rest of the recipe . It turned out very good. Mild orange fragance, very moist and flavorful.