Vanilla Bean Cranberry Bundt Cake

Total Yield: 2 Cakes

Ingredients

• 5 cups All-purpose Flour, plus more for flouring the pan
• 4 Oranges Zested and Juiced
• 2 Vanilla Bean Pods Scraped
• 4 tsp Vanilla Extract
• 8 Eggs
• 2 cups Fresh Cranberries
• 4 cups Sugar
• 2 tsp Baking Powder
• 2 tsp Salt
• 1 tsp AP flour Baking Soda
• 1 ¼ lbs Butter Cut into small dice

Glaze

• 1 ½ cups Powdered Sugar
• 2 tbsp Rum Extract
• 2 Oranges Zested and Juiced

Preparation:

1. Preheat the oven to 350℉. Low or no fan.
2. Grease and flour the Bundt pans. Make sure to get all edges, nooks & crannies.
3. Mix together the orange zest and juice, vanilla beans & extract and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 2 tablespoons of the flour and set aside.
4. In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared Bundt pans and smooth out the top.
5. Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake.
6. Place on a sheet tray line with parchment.
7. In a bowl stir confectioners’ sugar with rum extract & orange juice/zest. Drizzle over cake. Let set, about 15 minutes.