Wow, it’s hard to believe that it’s the month of December already. Am I the only one caught ill-prepared? I haven’t wrapped a single gift, put up our live Christmas tree, or even thought about what to get B.O.B. Bob from Santa. I have a feeling this month is going to pass by way too quickly and that I will be a step or two behind every single moment, minute, hour, and day. In the meantime, why I’m procrastinating and avoiding anything having to do with wrapping paper, I’ll share my favorite recipe from last month with ya’ll.

This Cranberry & Beer Breakfast Bundt Cake helped both B.O.B. Bob and me survive for over a week during the month of November. We pretty much ate it for breakfast, lunch, and dinner. We had it with eggs, we had it with soup, heck, we even had it straight up as dessert. The best thing about this cake was that we never grew tired of it. Dare I say, it actually got better and better each day. Somehow it grew moister as each day passed. I do believe that this cranberry and beer-infused breakfast cake was a Christmas miracle.

You can find the original recipe for this Cranberry & Beer Breakfast Bundt Cake HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

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Cranberry & Beer Breakfast Bundt Cake

Ingredients:

Cake:
• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce
Glaze:
• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey
Drizzle:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
10. Place all of the ingredients into a microwave-safe bowl.
11. Microwave for 30 seconds and then stir to combine.
12. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.
Drizzle:
13. Sift the powdered sugar into a small bowl.
14. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

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