Cranberry Orange Tunnel Bundt Cake

Cranberry Orange Tunnel Bundt Cake:

Cranberry Cake Layer

2 eggs

1 1/4 cups flour

3/4 cup sugar

6 tblsp. butter, room temperature

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

1 cup whole cranberries

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 cup whole pecan (divided)

red and blue gel food coloring

Generously coat a 12 cup capacity bundt cake pan with cooking spray. Dust with a thin layer of flour. Tap pan to remove excess flour.

Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

Place all of the pecan in food processor and puree until finely ground. Divide in half and set aside.

Place cranberries in the empty food processor and puree. Set aside.

In a large bowl whisk together butter and sugar until light and fluffy. Add eggs and beat until smooth and consistency slightly thickens, about one minute. Blend in vanilla and almond extract.

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour. Blend in cranberries and half of the ground pecan.

Fill a 1/4 tsp. measuring spoon with 5 parts of red to 1 part of blue food coloring. Blend into batter. Adjust color as needed to obtain your desired shade.

Pour into the prepared bundt cake pan. Set aside.

Preheat oven to 350 degrees F.

Orange Cake Layer

2 eggs

1 1/4 cups flour

3/4 cup sugar

6 tbsp. butter, room temperature

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup sour cream

1/2tsp. vanilla extract

1/2 tsp. almond extract

1/2 of ground pecan from above

grated orange rind from 2 medium oranges ( 1 1/2 to 2 tablespoon grated)

1/4 cup fresh squeezed orange juice

red and yellow food coloring

Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

In a large bowl whisk together butter and sugar until light and fluffy. Add eggs and beat until smooth and consistency slightly thickens, about 1 minute. Blend in vanilla extract, almond extract, and grated orange peel.

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour. Blend in orange juice and pecans.

Fill a 1/4 tsp. measuring spoon with 2 parts yellow to 1 part of red food coloring. Blend into cake batter. Adjust color as needed to obtain your desired shade.

Pour into the bundt cake pan. Bake for 45 minutes or until a toothpick comes out with a few crumbs when inserted into cake. Allow to cool.

Frost with Cream Cheese Pecan Frosting. Sprinkle cake with chopped pecan. Store refrigerated.

Serving suggestions: microwave slices of cake for 8-10 seconds before serving. I find that the consistency of refrigerated cakes tend to be rigid and microwaving brings them back to their original consistency.

Cream Cheese Pecan Frosting

8 oz. cream cheese, room temperature (reduced fat is fine)

4 oz. butter, room temperature

1/2 tsp. vanilla extract

1/2 tsp. almond extract

3 cups powdered sugar

Whisk cream cheese and butter until creamy. Add vanilla and almond extract. Gradually add powdered sugar. Whisk until smooth and creamy.

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