Time: 1 hour 40 min.
Complexity: easily
Servings: 10 - 12

Festive orange cake with cranberries - a detailed recipe.

Ingredients:

• 2.5 cups plus 1 tbsp. all-purpose flour, plus more for the pan
• 2.5 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
• 2 tsp orange liqueur
• 4 large eggs at room temperature
• 1 cup fresh cranberries
• 2 tbsp. sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 250 g (18 tbsp) unsalted butter, room temperature
• Non-stick cooking spray, vegetable oil, or butter for greasing the pan
• Special equipment: bundt cake pan (round ribbed pan with a hole)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cupcake, premium flour, Orange liqueur, eggs, cranberry

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Preparation:

Step 1
• Preheat oven to 180°C. Grease and flour a baking dish.
  
  In a large bowl, combine the orange zest and juice, orange liqueur, and eggs. In a small bowl, combine the cranberries with 1 tablespoon of flour.
Step 2
• In a stand mixer fitted with the paddle attachment, combine the sugar, baking powder, salt, baking soda, and 2.5 cups of the remaining flour. On low speed, gradually add the butter, 1 tablespoon at a time, and continue mixing until the mixture reaches a pea-sized consistency.
  
  Turn the mixer to medium speed and slowly pour in the egg mixture, mixing until combined. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes. Gently fold in the cranberries. Pour the batter into the prepared pan and smooth the surface.
Step 3
• Bake the bundt cake until a toothpick inserted into the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove from the pan and serve garnished with cranberries.

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