3cups (420 g) plus 1 tbspKim's gluten free flour blend, separated(a store bought blend can be substituted, but hasn't been tested in this recipe)
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2cups (400 g)granulated sugar
3largeeggs, at room temperature
¾cup (1½ sticks or 170 g)butter, melted
⅓cup (80 ml)vegetable or canola oil
2teaspoonvanilla extract
1¼cups (30 ml)buttermilk, at room temperature
2cups fresh cranberries
orange zest from 2 oranges (save juice for icing)
Orange Icing
2cups (250 g)powdered sugar
3-4tablespoonorange juice (from zested oranges)
1teaspoonvanilla extract
1teaspoonmeringue powder, optional
Sugared Cranberries and Rosemary
1½cups (300 g)granulated sugar, separated
½cup water
112-ounce packagefresh cranberries
2sprigsrosemary
Instructions
Preheat the oven to 350° F. Butter and flour bundt cake pan and set aside.
In a small bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat sugar with orange zest until the zest releases its oils into the sugar, about 30 seconds. Add eggs and increase speed to high and beat for 3 minutes, until pale in color.
With mixer running on low, add oil, butter, and vanilla extract, followed by buttermilk. Slowly add the flour mixture until no streaks of flour remain.
In a small bowl, add the remaining 1 tablespoon of flour to the cranberries and toss to coat. Fold the cranberries into the batter and pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean (with only a few crumbs attached).
Allow to cool in pan on a wire rack for 15 minutes. Invert onto wire rack and cool completely. Make icing and spoon over the top of the cake, allowing to slowly drip down sides. Add sugared cranberries and rosemary if desired.
Make the Orange Icing
Beat all icing ingredients, beginning with 3 tablespoon of orange juice, until fluffy and thick, adding another tablespoon of orange juice as needed to make a thick icing. This can be done by hand or with a mixer.
Make Sugared Cranberries and Rosemary
In a small saucepan over high heat, combine ½ cup of sugar and ½ cup of water until boiling. Boil for 3 minutes and remove from heat. Add cranberries to syrup and stir for one minute. Remove cranberries from syrup with slotted spoon onto a parchment-lined baking sheet. Next, add the rosemary sprigs to the rest of the syrup and gently stir. Remove with tongs and place on the same parchment-lined baking sheet, not touching any of the cranberries.
Allow cranberries and rosemary to cool and dry for one hour. Dredge both in one cup of sugar and place back on parchment to harden. Use to garnish cake as desired.
Notes
Cake will keep, covered at room temperature for 3-4 days. It can also be frozen whole or in slices, well wrapped, for up to 2 months.