Cranberry Orange Bundt Cake (Gluten Free)

This gluten-free cranberry orange Bundt cake has bright holiday flavours wrapped up in a stunning cake that's impressive, but easy to make.

3 cups + 1 Tbsp. gluten-free all-purpose flour blend, separated (a store bought blend can be substituted, but hasn't been tested in this recipe) (420 g)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
3 large eggs, at room temperature
¾ cup (1½ sticks) butter, melted (170 g)
⅓ cup vegetable or Canola oil (80 mL)
2 tsp. pure vanilla extract
1¼ cups buttermilk, at room temperature (30 mL)
2 cups fresh cranberries
orange zest from 2 oranges (save juice for icing)

Orange Icing:
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (250 g)
3-4 Tbsp. orange juice (from zested oranges)
1 tsp. pure vanilla extract
1 tsp. meringue powder, optional

Sugared Cranberries and Rosemary:
1½ cups Monk Fruit Sweetener with Erythritol (Granular), divided (300 g)
½ cup water
1 (12 oz) pkg fresh cranberries
2 sprigs rosemary

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour bundt cake pan and set aside.

In a small bowl, whisk together the 3 cups of flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat sugar with orange zest until the zest releases its oils into the sugar, about 30 seconds. Add eggs and increase speed to high and beat for 3 minutes, until pale in colour.

With mixer running on low, add oil, butter and vanilla extract, followed by buttermilk. Slowly add the flour mixture until no streaks of flour remain.

In a small bowl, add the remaining 1 Tbsp. of flour to the cranberries and toss to coat. Fold the cranberries into the batter and pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean (with only a few crumbs attached).

Allow to cool in pan on a wire rack for 15 minutes. Invert onto wire rack and cool completely. Make icing and spoon over the top of the cake, allowing to slowly drip down sides. Add sugared cranberries and rosemary if desired.

Make the Orange Icing:
Beat all icing ingredients, beginning with 3 Tbsp. of orange juice, until fluffy and thick, adding another Tbsp. of orange juice as needed to make a thick icing. This can be done by hand or with a mixer.

Make the Sugared Cranberries and Rosemary:
In a small saucepan over high heat, combine ½ cup of sugar and ½ cup of water until boiling. Boil for 3 minutes and remove from heat. Add cranberries to syrup and stir for one minute. Remove cranberries from syrup with slotted spoon onto a parchment-lined baking sheet. Next, add the rosemary sprigs to the rest of the syrup and gently stir. Remove with tongs and place on the same parchment-lined baking sheet, not touching any of the cranberries.

Allow cranberries and rosemary to cool and dry for one hour. Dredge both in one cup of sugar and place back on parchment to harden. Use to garnish cake as desired.

Makes 12 servings.

Cook's Notes: Cake will keep, covered at room temperature for 3-4 days. It can also be frozen whole or in slices, well wrapped, for up to 2 months.