Spiced Cranberry Bundt Cake
Desserts
2 cups all-purpose flour
¾ cup almond flour or almond meal (sometimes called "ground almonds")
2½ teaspoons Chinese five-spice powder
1 teaspoon baking powder
½ teaspoon baking soda
½ stp salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs, room temperature
1½ teaspoons vanilla extract
1 cup plain reduced-fat Greek-style yogurt, room temp
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
½ cup dried sweetened cranberries
⅓ cup powdered sugar
4 teaspoons (about) orange juice
12 to 14 servings
CAKE: Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack and cool completely.
ICING: Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by½ teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.