Description
This Cranberry Orange Cake with Amaretto Glaze is a festive and flavorful dessert perfect for holiday gatherings. Moist and tender, the cake combines fresh cranberries and bright orange zest and juice, enhanced with almond and vanilla extracts. The luscious amaretto glaze adds a sweet, nutty finish that complements the fruity cake beautifully.
Ingredients
Cake
- 1 cup plus 1 tablespoon unsalted butter, softened, divided
- 2 cups plus 2 tablespoons gluten-free 1 to 1 all purpose flour
- ½ cup sour cream
- 1¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons almond extract
- ¾ teaspoon salt
- 4 large eggs
- 1 teaspoon baking powder
- 1½ cups raw, fresh cranberries, roughly chopped
- ¼ cup powdered sugar
- 2 tablespoons orange zest
- ¼ cup orange juice
Amaretto Glaze
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon amaretto almond liqueur (such as Disaronno Originale)
- 1 tablespoon plus 1 teaspoon orange juice
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Use 1 tablespoon of softened butter to thoroughly grease a 10-inch Bundt pan, ensuring the butter reaches into all the crevices and up the sides and center post. Sprinkle 2 tablespoons of gluten-free flour into the pan and gently shake it around to coat the butter evenly. This will help prevent sticking.
- Make the batter: In a large mixing bowl, use an electric mixer to beat the remaining 1 cup of butter with sour cream, granulated sugar, vanilla extract, almond extract, and salt on high speed until the mixture is smooth and light, about 2 minutes. Add the eggs two at a time, beating on medium speed until each addition is fully incorporated. Reduce mixer speed to low and gradually add the 2 cups plus 2 tablespoons of gluten-free flour combined with baking powder, mixing just until combined.
- Incorporate cranberries and citrus: In a small bowl, toss the chopped fresh cranberries with ¼ cup powdered sugar. Gently fold this mixture into the batter along with the orange zest and ¼ cup orange juice, ensuring the berries are evenly distributed without overmixing.
- Fill the pan: Pour the prepared batter into the greased and floured Bundt pan. Use a small spatula to spread the top surface evenly.
- Bake the cake: Place the pan in the preheated oven and bake for approximately 1 hour and 5 minutes. Bake until the top is golden brown, begins to crack slightly, and the cake no longer jiggles when gently shaken. You can also test doneness with a toothpick inserted into the center; it should come out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert the cake onto a wire rack set over a sheet pan. Allow the cake to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon plus 1 teaspoon amaretto almond liqueur, and 1 tablespoon plus 1 teaspoon orange juice until smooth and pourable but thick.
- Glaze the cake: Once the cake is completely cooled, slowly drizzle the amaretto glaze over the top of the cake in any desired pattern. Let the glaze set for about 10 minutes before serving.
Notes
- Use fresh cranberries and roughly chop them for the best texture and burst of flavor.
- Be sure to cool the cake completely before glazing so the glaze sets properly and doesn’t run off.
- Disaronno Originale is recommended for authentic amaretto flavor.
- This recipe is gluten-free using a 1-to-1 gluten-free all-purpose flour blend; ensure your blend contains xanthan gum for best results.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
