holiday cranberry bundt cake

the holidays are my favorite season. the twinkling lights everywhere, the christmas markets with raclette and mulled wine stalls, the glitzy, festive fashion, red and green decor, candle lights, the smell of fir and, when you’re lucky, a walk in the snow. highlight upon highlight is on the horizon. and i while i like advent, i can’t wait for the effective holidays to be finally here. maybe it’s got something to do with end of year stress, but i’m really just tired all around and happy to see light at the end of the tunnel. putting my feet up and stare into a fire is pretty much my happiest thought right now.
to add a bit of a festive feel nonetheless, i’m all into baking. this holiday cranberry bundt cake couldn’t be more christmassy, with it’s white base and red accents. plus, the sweet and tart cranberries are sure to please even sweet-rejecters.

holiday cranberry bundt cake
makes one large bundt cake or two small ones
rezept auf deutsch auf si style
some liquid butter and flour, for the pan
1 1/2 cup sugar
1 1/4 cup brown sugar
80 g butter, warm
4 eggs
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
2 cups fresh cranberries
1 cup confectioners’ sugar
1 tbsp. milk
some almond slivers for sprinkling


preheat the oven to 180 c / 350 f. grease a bundt pan with liquid butter and dust with flour. put in the fridge until used. in a large bowl, combine sugar, butter and eggs. in a different bowl, combine flour, baking powder, baking soda and salt. sieve it into the wet mix. add the buttermilk, and stir until well combined. wash and sort the cranberries, then fold them into the dough. pour the dough into the cold buttered pan. bake for 50 (for a large pan) or 40 (small pan) minutes, or until a stick inserted comes out clean. let cool thoroughly (this, sadly, is a story i seem to have to learn again and again… sighs) before turning out onto a grid. let cool completely, then make a glaze with the confectioners’ sugar and a little milk. pour over the cake, let set a while, then sprinkle with almond slivers. 
ps: you can call me the queen of cranberries, by the way, as these are really the best thing there is.

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