Cranberry Orange Cardamom Bundt
Preheat the oven to 350 degrees. Spray Nordic Ware Anniversary Bundt Panwith cooking spray with flour.
Cream the butter, cream cheese, sugar and brown sugar in a large bowl with an electric mixer on high speed until light and fluffy. Decrease the speed to medium and add in eggs, on at a time, sour cream, orange zest and vanilla. Scrape down the bowl as needed. Mix batter well.
Sift flour, cornstarch, baking soda, cardamom and salt together in a medium mixing bowl. With the mixer on low speed, add flour mixture to the butter mixture, mixing just to combine. Fold in cranberries, white chocolate and walnuts. Pour batter into prepared pan, pushing batter in all crevices with a spatula and smooth top. Gently tap the batter on center rack and bake 50-55 minutes, until a wooden pick comes out almost clean. There may be a few moist crumbs.
Remove cake from oven when done and cool on wire rack for 10 minutes. Invert cake onto cake pedestal or wire rack and cool completely.
When cake is cool, place on cake pedestal as desired with assorted faux berries, fruit and leave.
A perfect and gorgeous table centerpiece, this Cranberry Orange Cardamom cake is wonderful for breakfast, lunch or dinner dessert! It is fabulous with a dollop of fresh cinnamon spiced whipped cream or a scoop of vanilla bean or cinnamon ice cream.
If you enjoy this recipe, take a look at Platinum Autumn Wreath Bundt Pan
Nordic Ware Recipes
1 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup sugar
1 cup packed light brown sugar
4 large eggs, room temperature
3/4 cup sour cream
2 tablespoons grated orange zest
1 1/2 tsp vanilla extract
2 1/2 cups flour
1/4 cup cornstarch
1 1/4 tsp baking soda
2 tsp ground cardamom
1/2 tsp salt
1 1/2 cups dried sweetened cranberries
4 ounces chopped white chocolate
3/4 cup toasted chopped walnuts
1/2 tsp powdered sugar
1/4 tsp ground cinnamon
Garnish: faux floral berries, fruit and leaves