Bundt cake
1.50 cup
360 g
12.60 oz
11.88 fl oz
baking powder
1 tsp
4.92 ml
room temperature eggs
4 pc
1.50 cup
400 g
14 oz
13.20 fl oz
orange juice
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
orange zest
2 Tbs
1 Tbs
ground or freshly grated ginger
1 tsp
4.92 ml
1 tsp
4.92 ml
ground cloves
0.50 cup
120 ml
3.96 fl oz
0.50 cup
120 g
4.20 oz
3.96 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz


  • Grease a Bundt pan with butter and sprinkle with flour;
  • Preheat the oven to 347°F (175°C);
  • In a bowl, mix the flour, baking powder, and salt;
  • In the mixer bowl, beat the butter and sugar until it forms a fluffy light mass;
  • Then add the eggs one at a time, mixing each time thoroughly;
  • Stir in the cinnamon, cloves, ginger, mascarpone, orange juice, zest, and vanilla;
  • Add half of the flour mixture to the dough. Stir, then pour in the kefir, mix, add the remaining flour mixture and stir everything again thoroughly;
  • Finally, stir in the cranberries.
  • Place the dough in the prepared pan and bake for about an hour or more until a wooden stick inserted in the center comes out completely dry.
  • Leave the finished cake in the mold for 15-20 minutes, then place onto a rack to cool;
  • You can make a glaze if you'd like. To do this, mix 200 g (7 oz) of powdered sugar with the orange juice, adding it drop by drop until you reach the right consistency;
  • Pour the glaze on the cooled cake.