Ingredients
Bundt cake
flour
360g
12.60oz
1.44cup
24tbsp
baking powder
1tsp
salt
pinch
room temperature eggs
4pc
sugar
400g
14oz
1.60cup
26.80tbsp
orange juice
50ml
1.65fl oz
3.35tbsp
orange zest
2Tbs
vanilla
1Tbs
ground or freshly grated ginger
1tsp
cinnamon
1tsp
ground cloves
pinch
buttermilk
120ml
3.96fl oz
0.48cup
8tbsp
mascarpone
120g
4.20oz
0.48cup
8tbsp
cranberries
300g
10.50oz
1.20cup
20tbsp
Method
- 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.
