Ingredients
Scale
- 3 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 1 cup sour cream
- 3 cups sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 egg yolk
- 1/2 cup Whole-Berry Cranberry Sauce (recipe follows)
- For the Glaze:
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/2 teaspoon ground ginger
- Garnish: candied ginger, sugared cranberries*
- * Spray cranberries with cooking spray. Roll in granulated sugar, set aside and let set.
Instructions
- Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
- To prepare cake: In a medium bowl, whisk together flour and next 3 ingredients.
- In a large bowl, beat butter and sour cream with a mixer at medium speed until combined.
- Gradually add sugar, beating until fluffy. Add orange zest and vanilla, beating until combined.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Add flour mixture to butter mixture, beating until combined.
- Reserve 2 cups batter in a medium bowl. Add 1/2 cup Whole-Berry Cranberry Sauce to reserved batter, and stir until combined.
- Spoon 3 cups plain batter into prepared pan. Add cranberry batter. Spoon remaining plain batter over top. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on countertop to release any air bubbles.
- Bake for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean.
- Cover with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- To prepare glaze:
- In a small bowl, whisk together cream and vanilla. Add confectioners’ sugar and ginger, whisking until smooth. Spoon over cake. Garnish with candied ginger and sugared cranberries, if desired.
- Prep Time: 10 mins
- Cook Time: 75 mins