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Oh These holiday cakes made with Bob's Red Mill flours are almost too pretty to eat—but who could resist? Cranberry Orange Bundt Ca’ Prep Time: 30 minutes Cook Thour, 5 minutes Passive Time: 2 hours 12 servings INGREDIENTS CAKE 1% cups granulated sugar 1% cups brown sugar 2 tbsp orange zest 3 eggs, room temperature 10 tbsp unsalted butter, melted but cooled slightly % cup neutral oil (60 ml) 1 cup buttermilk, room temperature (240 g) % cup freshly squeezed orange juice (60 mi) 1% tbsp vanilla extract 1 tsp almond extract, optional cups Bob's Red Mill Unbleached White All-Purpose Flour (408 g) 2 tsp kosher salt 1 tsp baking powder Y% tsp baking soda 1% cups fresh cranberries + ¥ tbsp Bob's Red Mill Unbleached White All-Purpose Flour (optional, to mix into the cake) CRANBERRY ORANGE GLAZE 1 cup fresh cranberries + % cup water (to make cranberry water) 2% cups powdered sugar 1 tbsp orange zest 2 tbsp heavy cream 3 tbsp cranberry water SUGARED CRANBERRIES ¥%: cup fresh cranberries % cup water 1 cup granulated sugar, divided 34 cuB- WINTER DIRECTIONS ‘CAKE: 1Preheat oven to 350°F. Butter or spray a 12-cup Bundt pan, flour well, and tap out excess. 2In a large mixing bowl, add sugars, orange zest, and eggs. Mix with a hand mixer or in a stand mixer with a whisk attachment on medium speed until the eggs are pale and fluffy, about 3-4 minutes. Make sure to scrape the bowl a few times so that everything is well incorporated. 3 In a separate bowl, combine buttermilk, oil, melted butters, orange juice, vanilla extract, and almond extract (if using) and whisk until well combined. 4\n a separate small bowl, whisk together flour, salt, baking powder, and baking soda to remove any clumps. 5 If using cranberries, toss them in the flour and set aside. 6 Mixing on low speed, add ¥4 of the dry ingredients and ¥ of the liquid mixture at a time, being careful not to overmix. Switch to a rubber spatula when mixing in the last of the dry ingredients and when they are about halfway incorporated, add in the floured cranberries (if using). Fold them in carefully, ensuring they are mixed throughout the batter. It’s okay if a few streaks of flour remain. 7 Pour or scoop batter into the prepared Bundt pan, making sure the batter is distributed evenly. 8 Bake for 55-65 minutes, or until a long wooden skewer inserted into the cake comes out with a few moist crumbs attached and the cake is golden brown and beginning to pull away at the edges of the pan 9 Let cool in the pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely. CRANBERRY ORANGE GLAZE: 1 Make the glaze right before you'd like to glaze the cake. If you make it before that, it may become too thick to work with. 2 Combine cranberries and water in a small saucepan. Bring to a boil, then reduce to a simmer for 5-6 minutes, until the berries begin to pop. You can also use the microwave to soften the berries. Strain the berries through a metal sieve, using a rubber spatula to press the excess juice out of the berries. Discard berries and measure out 3 tablespoons of the cranberry water.