Cranberry-Buttermilk Bundt Cake

Preheat an oven to 350°F (180°C). Grease a 10-cup (2.5-l) nonstick Bundt pan.

To make the cake, sift together the flour, baking soda and salt over a sheet of parchment paper; set aside.

In a large bowl, whisk together the granulated sugar, melted butter, eggs, and lemon zest until well blended. Whisk in the flour mixture in 3 additions alternately with the buttermilk, starting and ending with the flour mixture. Fold in the fresh and dried cranberries. Pour the batter into the prepared pan and spread evenly.

Bake until a tester inserted near the center of the cake comes out clean, about 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 1 hour.

To make the icing, in a small saucepan, combine the butter and lemon juice. Place over medium heat and warm, stirring, until the butter melts. Remove from the heat and let stand until cool, about 5 minutes. Add the confectioners’ sugar and lemon zest and whisk vigorously until smooth and thickened, about 1 minute. Transfer the cake to a plate and drizzle the icing evenly over the cake, allowing it to run down the sides slightly. Let stand until the icing is set, about 1 hour.

Serve the cake immediately, or cover and store at room temperature for up to 1 day. Serves 12.

Adapted from Williams Sonoma Luscious Fruit Desserts (Weldon Owen 2015)