Name: Cranberry Swirl Bundt Cake
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Ingredients: 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.

Ingredients

Scale

1 (12-ounce) package frozen cranberries, thawed
1 cup firmly packed brown sugar
1/2 cup orange juice
1/4 cup water
1 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract

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Instructions

In a medium saucepan, combine all ingredients.
Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 20 to 25 minutes or until berries burst and sauce thickens.
Store in an airtight container in refrigerator for up to 3 days, or freeze in an airtight container for up to 2 months.

Prep Time: 5 mins
Cook Time: 20 mins