Bundt Cake with Orange, Cranberries and Rosemary

.

A few weeks ago, I stumbled across this yummy sounding recipe for a cake with oranges, cranberries and rosemary. It sounded absolutely up my alley, so I thought I would try it.
Whenever I try a new recipe by someone else, unless something listed sounds off to me, I tend to execute it once as is, without modifications. So I did.

The cake turned out well, though I found that, even though well baked (the stick inserted came our clean and dry), as the cake sat there over a couple of days, it was just too wet and heavy. As I had suspected, there was too much juice and overall wet ingredients in the recipe. Also, the orange flavor overwhelmed all the others.

.

.

So I thought I would simply use my own Gugelhupf base recipe and add a more moderate amount of orange, the cranberries, of course, and a larger amount of rosemary, which had disappeared in the first recipe. It worked perfectly, so here I am to share it with you all in a separate post because, well, I could not resist taking new photos.

I know it’s very festive looking, as I could not resist styling the image with a festive motif. However, we are in full citrus season and oranges are sweet and glorious right now. In addition, if you are like me, you have leftover cranberries from the Holidays, either in the freezer or dried (I have both). As for rosemary, well, that is everywhere all the time. In my neighborhood, it is blooming already.

.

.

.

For more cake recipes, click below:

.

.

.

.