Cranberry Bundt Cake with Ginger Glaze
Makes 1 (15-cup) Bundt cake
Filling:
1 (10-ounce) package frozen cranberries, thawed
⅔ cup firmly packed light brown sugar
1 tablespoon orange zest
⅓ cup fresh orange juice
1 teaspoon grated fresh ginger
½ teaspoon vanilla extract
2 tablespoons water
2 teaspoons cornstarch
Batter:
1½ cups unsalted butter, softened
1 cup sour cream
3 cups granulated sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
5 large eggs
1 large egg yolk
3¼ cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
Glaze:
1½ cups confectioners’ sugar
6 tablespoons heavy whipping cream
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
Garnish: sugared cranberries, candied ginger
1. For filling: In a medium saucepan, bring cranberries, brown sugar, orange zest and juice, ginger, and vanilla to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until berries burst and sauce thickens, 15 to 20 minutes. Using a potato masher, mash berries.
2. In a small bowl, whisk together 2 tablespoons water and cornstarch until smooth; stir into berry mixture, and cook until thickened, about 1 minute. Remove from heat, and let cool completely.
3. Preheat oven to 325°.
4. For batter: In a large bowl, beat butter and sour cream with a mixer at medium speed until combined. Gradually add granulated sugar, beating until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Beat in orange zest and vanilla. Add eggs and egg yolk, one at a time, beating well after each addition.
5. In another large bowl, whisk together flour, ginger, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined.
6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon two-thirds of batter into prepared pan. Spoon filling in center of batter, avoiding outside and center edges of pan. Top with remaining batter.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes, covering with
