Festive Wild Rice and Cranberry Bundt Cake

Ingredients

• 1 cup wild rice, cooked and cooled
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup fresh or dried cranberries
• Zest of 1 orange

Steps

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a large bowl, cream the softened butter and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla and orange zest.
5. Gradually add the dry ingredients, alternating with the buttermilk, mixing just until combined.
6. Fold in the cooked wild rice and cranberries until evenly distributed.
7. Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve as is or drizzle with a simple glaze for an extra touch of sweetness.