Cranberry Wreath Cake
An elegant Cranberry Wreath Cake with fresh cranberries, chopped almonds and tangy citrus glaze is the perfect way to finish off any Christmas dinner. Garnish with sugared cranberries and rosemary sprigs for a pretty holiday presentation.
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 9 hours 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Cook Time: 1 hour 5 minutes
Total Time: 9 hours 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
For Sugared Cranberry Topping:
- 1 cup fresh cranberries (do not use frozen)
- 8-10 sprigs fresh rosemary
- ¾ cup water
- 1¼ cups granulated sugar, divided
For Cake:
- ¾ cup (1 ½ stick) unsalted butter, room temperature
- 1 ½ cups sugar, divided
- 2 large eggs, room temperature
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- 1 cup fresh cranberries
- 1 cup almonds, chopped
- ½ cup orange juice
Instructions
- For topping: In a large heatproof bowl, combine the cranberries and rosemary sprigs. Set aside.
- In a medium saucepan, bring water and ¾ cup sugar to a simmer, whisking until sugar is dissolved. Remove from heat and allow syrup to cool for 5 minutes. Pour syrup over cranberries and rosemary and stir to combine. Cover bowl and set aside for 15 minutes.
- Line a baking sheet with parchment paper. Use a slotted spoon to transfer cranberries and rosemary from the syrup to the baking sheet. Allow to dry out uncovered for 1 hour. They will be quite sticky.
- In a large bowl, toss remaining ½ cup sugar with the sticky cranberries and rosemary until completely coated. Return to parchment paper-lined baking sheet and let them dry out again for at least 1 hour.
- For cake: Preheat oven to 350 degrees. Coat a 10-inch tube or Bundt cake pan with nonstick baking spray. Set aside.
- In a large bowl, use a hand or stand mixer to cream together the butter and 1 cup sugar. Add the eggs 1 at a time, mixing well between each addition.
- In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing to combine between each addition. Stir in the cranberries and almonds by hand.
- Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes.
- Meanwhile, in a small saucepan, heat the orange juice and ½ cup sugar until sugar dissolves.
- Invert cake onto a serving platter. Use a toothpick to punch several holes in the top, then spoon glaze over cake. Cover and refrigerate for at least 8 hours or overnight.
- Garnish top of cake with sugared cranberries and rosemary before serving.
Tips & Notes
The sugared cranberries and rosemary can be made up to 2 days in advance. Store them lightly covered at room temperature or in the refrigerator. If they start to look wet, toss them in a little more sugar.
Nutrition Information
Calories: 375|Sugar: 27g|Sodium: 236mg|Fat: 19g|Saturated fat: 8g|Carbohydrates: 48g|Fiber: 2.5g|Protein: 7g|Cholesterol: 61mg|
Find More Recipes
www.FarmFlavor.com
