Professor Butter Beard’s Orange, Cranberry and Rosemary Drizzle Cake
1 Delicious Bundt Cake
2 cups fresh cranberries
3 sprigs of fresh rosemary (about 4-5” long)
3 sticks (12 ounces) unsalted butter, room temperature
1 ¾ cup granulated sugar (plus more for the glaze and final dusting)
Grated zest of 2 oranges (save the oranges for the glaze)
6 large eggs, room temperature
1 tsp vanilla paste
2 2/3 cup all-purpose flour
5 tsp baking powder
½ tsp fine sea salt
1 tsp Chinese Five Spice Powder
1/3 cup buttermilk, room temperature
Glaze:
Juice of the 2 oranges and enough water to equal 1 cup liquid
1 cup granulated sugar
The nude sprigs of the rosemary
1) Preheat your oven to 350 degrees.
2) Spray a lovely 10-cup bundt pan with cooking spray with flour and set aside.
3) In a food processor, pulse together the cranberries and the leaves from the 3 rosemary sprigs. Pulse 5-6 times, just to coarsely chop the berries and mingle with the leaves. Set aside.
4) In a standing mixer, beat the sugar together with the orange zest until the oils are fully distributed and the sugar looks a bit wet.
5) Add the butter and vanilla paste and mix until very light and fluffy.
6) In a medium bowl, whisk together the flour, baking powder, sea salt and Five Spice. Since there is a good amount of baking powder, you will want it evenly distributed. Set aside.
7) Add the eggs, one at a time, to the creamed butter/sugar mixture and beat well after each addition. Add the dry mix and beat until no dry streaks remain. Fold in the cranberry mixture and then the buttermilk.
8) Spoon the batter into the prepared bundt pan and bake on a center rack for 40-45 minutes, checking for doneness with a wooden skewer (if it comes out clean, the cake is done).
9) While the cake bakes, make your glaze: In a small saucepan, whisk together the orange juice, water and sugar. Add the three nude sprigs of rosemary. Bring to a soft boil over medium heat. Remove from the heat and pour into a glass measuring cup to have at the ready.
10) Once your cake has come out of the oven, let it cool in the pan for 10-12 minutes. Invert onto the cooling rack and poke holes into the cake with the wooden skewer. Spoon half the glaze over the cake letting it fully seep into the cake. When finished, sprinkle the whole cake with a little granulated sugar.
11) Save the remaining glaze to add to cocktails or pour over pancakes or ice cream.
