Thursday, 17 November 2011

Spiced Cranberry & Buttermilk Bundt Cake

Did you know that Tuesday, Novermber 15th was International Bundt Day? I found out the day of, thanks to Twitter, and was beyond excited. 

I love Bundts. I love making Bundts. I love eating Bundts. I love saying the word 'Bundt'. I like trying to get both the 'd' and the 't' in my pronounciation, or, at least, I like knowing they're there; it rolls of the tongue differently, knowing it's a 'dt' and not just a 'd' or a 't'. I even like spelling the word 'Bundt'. How's that for nerdy?

Wonderfully, I was just gifted a pretty, new Bundt pan from my mom (who seems to always be passing along these little gems) and what greater excuse to break it in than on a day celebrating the Bundt itself? This officially brings my Bundt pan collection to three, and I have no intentions on stopping there.

Last - and perhaps best of all - I heard about this food blogger who celebrated International Bundt Day by posting 30 days of Bundt cakes in the lead up to November 15th. That's commitment! The name of her quest? I Like Big Bundts. Genius, right? This word nerd sincerely appreciated her clever play on words. Visit Mary's blog - The Food Librarian - for 30 fabulous Bundt cake recipes.


To celebrate International Bundt Day in my own way, I made this Spiced Cranberry & Buttermilk Bundt Cake, chock-full of tart cranberries and laced with all my favourite spices: cinnamon, nutmeg, cardamom, and cloves. To add some extra zing, and to complement the lemon zest inside the cake, I drizzled it with a lemon and buttermilk glaze.

Spiced Cranberry & Buttermilk
Bundt Cake
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 ½ tsp. cinnamon
¼ tsp. cardamom
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 cup sugar
2/3 cup brown sugar
¾ cup unsalted butter, room temperature
3 large eggs, room temperature
1 heaping Tbsp. lemon zest
2 tsp. fresh lemon juice
¾ cup buttermilk
4 cups fresh cranberries, stemmed and picked over

2/3 cup icing sugar
3 tsp buttermilk
2 tsp fresh lemon juice
Splash pure vanilla extract

Preheat oven to 350F. Butter and flour a large Bundt pan, tapping out excess flour.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves.
Using an electric mixer with paddle attachment, beat sugars and butter until light and fluffy. Beat in eggs, one at a time, until incorporated. Briefly beat in lemon peel and juice.
Beat in dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, just until incorporated. Gently fold in cranberries, being careful not to over mix, and spoon the batter evenly into the Bundt pan.
Bake for approximately 1 hour and 10 minutes, checking earlier depending on the heat of your oven, until a cake tester comes out clean and free of crumbs.
Let cake cool in pan for 10 minutes on a wire rack, before turning out onto the rack to cool to room temperature. Brush off excess flour and transfer to a serving plate.
Combine glaze ingredients and whisk until incorporated. Drizzle over top of the cake, allowing to flow over the sides.
Best served the next day.
Serves 10-12.

What sort of Bundt did you (or would you) make for International Bundt Day?


  1. I love saying Bundt too! lol.

    Spiced cranberry sounds wonderful Aimee! and your bundt looks gorgeous!:) Love the buttermilk and lemon glaze you added.

  2. I love bundt cakes :D I baked a pumpkin bundt cake to join Mary's celebration. This cake looks delicious!

  3. I have made both cranberry sauce and cranberry, apple, raspberry jam and have leftover fresh cranberries which will be perfect to use is this cake. I too adore Bundt cakes. Now which one of my Bundt pans shall I use?

  4. Every time time I see a bundt cake post I'm reminded of the scene in My Big Fat Greek Wedding and it makes me smile. Your lovely bunDT makes me smile too.

  5. This looks amazing! Lovely tin. My collection is slowly growing as well. This year I made an apple, chocolate and nut bundt cake.

  6. I am thinking all this time, whats a bundt cake, it was disturbingly irritating my lack of knowlede, till I got to see the first picture. lol It s Gugelhupf! Hihi

    I am welcoming myself into the Bundt club. It looks so delicious, Ah, I want some too...

  7. Mmmm...looks so festive and yummy! A bundt pan is on my list (please Santa?!)

  8. I've been making this every year since I found your recipe. And it always gets rave reviews. I love it. :) One of my favorite bundt recipes!

    1. Shana your comment completely made my day! Thanks so much for letting me know... and enjoy the bundt! :)