METHOD:

1. Preheat oven at 170^oC
2. Grease a 22 cm 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 eggs one at a time, creaming well in between.
6. Mix in the salt, vanilla essence and orange rind.
7. Sift together the plain flour, baking powder and baking soda. Combine the orange juice and cream. Fold ⅓ of the flour mixture into the butter mixture (do not over-fold), followed by half the orange juice and cream. Repeat with the remaining flour and orange juice mixture, ending with the remaining flour.
8. Mix in the cranberries.
9. Pour half the batter into the bundt pan, scatter the filling over the batter. Spread the remaining batter over the filling.
10. Bake for 40 – 45 minutes or until done.
11. Cool cake in the pan for 5 minutes before turning out onto a cooling rack.
12. Combine ingredients for the glaze and drizzle over the cooled cake (reduce the amount of glaze if a less-sweet-cake if preferred).
13. Carefully position the decoration ingredients onto the glaze and let glaze set before cutting the cake.

 
INGREDIENT:

Cake Batter

• 227 g unsalted butter, plus extra for greasing the bundt mould
• 130 g granulated sugar
• 2 large eggs
• ½ tsp salt
• 1 tsp vanilla essence
• 2 tsp grated orange rind (from 2 oranges)
• 250 g plain flour, plus extra for flouring the bundt mould
• 1½ tsp baking powder
• ¼ tsp baking soda
• 130 ml fresh orange juice
• 140 g cream
• 100 g dried cranberries

Filling

• 85 g semi-sweet chocolate chips
• 60 g walnuts, chopped
• 1½ tsp granulated sugar
• ¼ tsp cinnamon powder

Glaze

• 100 g icing sugar, sifted
• 4 – 6 tsp milk

Decoration

• fresh cranberries, dehydrated orange slices and mint leaves