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