Cranberry Bundt Cake

Preparation time: 20 minutes
Cooking time: 45 minutes
Makes: 1 cake


227 gunsalted butter, plus extra for greasing the bundt mould
150 ggranulated sugar
2QL Omega Eggs
½ tspsalt
1 tspvanilla essence
2½ tspgrated orange rind (from 2 large oranges)
250 gplain flour, plus extra for flouring the bundt mould
1½ tspbaking powder
¼ baking soda
250 gnatural (unsweetened) yogurt
100 gdried cranberries
75 gsemi-sweet chocolate chips
50 gwalnuts, chopped
1½ tspgranulated sugar
¼ tspcinnamon powder
100 gicing sugar, sifted
4 – 6 tspmilk
Fresh cranberries, walnuts and mint leaves


  1. Preheat oven at 170°C.
  2. Grease a 9-inch bundt pan with unsalted butter and dust with a little plain flour.
  3. Combine the filling ingredients and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add in the QL Omega Eggs one at a time, creaming well in between. Mix in the salt, vanilla essence and orange rind.
  6. Sift together the plain flour, baking powder and baking soda. Fold into the butter mixture alternately with the yogurt. Mix in the cranberries.
  7. Pour half the batter into the bundt pan, scatter the filling over the batter. Spread the remaining batter over the filling.
  8. Bake for 40 – 45 minutes or until done.
  9. Cool cake in the pan for 5 minutes before turning out onto a cooling rack.
  10. Combine ingredients for the glaze and drizzle over the cooled cake. Decorate the cake before the glaze dries out.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


About the author