Hurray, the Bundt cake is back

Cranberry-Orange Bundt Cake

Serves 12 to 14.

Note: Adapted from "Bundt Cake Bliss" by Susanna Short (Minnesota Historical Society Press, $16.95).

For filling:

8 oz. fresh or frozen cranberries

½ cup water

? cup sugar

½ tsp. almond extract

¼ cup freshly squeezed orange juice

For cake:

2 ½ c. flour, plus extra for pan

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan

1 cup sugar

3 eggs

½ tsp. almond extract

1 cup sour cream

Finely grated zest from 1 orange

For glaze:

¼ cup freshly squeezed orange juice

Juice of ½ lemon

cup sugar

Directions

To prepare filling: In a medium saucepan over medium heat, combine cranberries, water, sugar, almond extract and orange juice. Bring to a boil and cook, stirring constantly until cranberries begin to pop and mixture thickens. Remove from heat, remove 10 to 12 intact cranberries to a small bowl, allow both mixtures to cool to room temperature and reserve.

To prepare cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Generously butter and flour a 12-cup Bundt pan, tapping out excess.

In a medium bowl, combine flour, baking powder, baking soda and salt and reserve. In a large bowl, using an electric mixer on medium-high speed, beat butter for several seconds. Add sugar and beat until smooth. Add eggs and almond extract and beat for 2 to 3 minutes, or until light and fluffy. Add flour mixture and mix until just incorporated. Add sour cream and orange zest and mix until just incorporated.

Scrape half of batter into prepared pan. Gently spoon about half of filling into batter, taking care not to let filling touch sides of pan. Spoon remaining batter on top. Bake 55 to 60 minutes or until a toothpick comes out of cake clean. Remove from oven and transfer pan to a wire rack for 10 minutes before inverting it onto a serving platter.

To prepare glaze: While cake is baking, place a small saucepan over medium heat and combine orange juice, lemon juice and sugar. Bring to a boil, reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 to 7 minutes. Remove from heat and reserve until cake is finished baking. While cake is still warm, gently brush glaze on cake. When cake is completely cool, spoon remaining filling over top and stud with remaining whole cranberries. Cover tightly and store at room temperature for up to two days.