Cranberry-Beet Bundt Cake

Cranberry-Beet Bundt Cake

  • Preparation 30 min
  • Cooking 45 min
  • Cooling 3 h
  • Servings 1
  • Makes 8
  • Freezes Yes

Categories

Ingredients

  • Cake

    • 1 ½ cups (225 g) unbleached all-purpose flour
    • 1 ½ tsp baking powder
    • 1/8 tsp salt
    • ½ block (125 g) cream cheese, softened
    • 6 tbsp (85 g) unsalted butter, softened
    • 1 cup (210 g) sugar
    • ½ tsp (2.5 ml) vanilla
    • 3 eggs
    • ¼ cup (60 ml) milk
    • 1 cup (105 g) frozen cranberries
  • Icing

    • 1 cup (130 g) icing sugar
    • 2 tbsp (30 ml) beet juice (see note)

Preparation

  • Cake

  • Icing

Note from Ricardo

Beet juice is available in grocery stores, but since you only need a very small amount for the icing, here are a few ways to get the quantity you need for this recipe. Grate 1 peeled beet (raw or cooked). Over a bowl, using your hands, squeeze the grated beet to extract as much juice as possible. Alternatively, you can save the juice that accumulates in the bottom of a bag of vacuumed-sealed or canned store-bought cooked beets.

Personal Note