SURPRISE & DELIGHT

End your feast with one of these unique and festive recipes—each from a fab new baking book.

- JENNA HELWIG

Holiday Bundt with Cranberries & Spice

ACTIVE TIME 35 MINUTES TOTAL TIME 3 HOURS, 50 MINUTES SERVES 12

This beauty—from baking queen Dorie Greenspan's Dorie's Anytime Cakes ($35; harpercollins.com)—also makes for a fantastic breakfast the next day. Should there be any left.

Cake

Baking spray with flour

2 1/3 cups (280 g) all-purpose flour

2 tsp. baking powder

1 1/4 tsp. ground cardamom

3/4 tsp. fine sea salt

3/4 tsp. ground coriander

1/2 tsp. baking soda

1/2 tsp. ground ginger

1 1/2 cups (300 g) granulated sugar

1 medium orange

12 Tbsp. (1 1/2 sticks) unsalted butter, cubed and softened

1/3 cup neutral oil (such as canola)

3 large eggs, at room temperature

2 tsp. pure vanilla extract

1 cup (230 g) plain whole-milk Greek-style yogurt, at room temperature

2 cups cranberries, fresh or frozen (not thawed), coarsely chopped

Glaze

2 1/4 cups (275 g) confectioners' sugar, sifted

2 Tbsp. milk

MAKE THE CAKE: Preheat oven to 350°F with a rack in center position. Lightly coat a 12-cup Bundt pan with baking spray.

WHISK flour, baking powder, cardamom, salt, coriander, baking soda, and ginger in a medium bowl.

PLACE sugar in bowl of a stand mixer or in a large bowl you can use with a hand mixer.

Grate orange over sugar, then smoosh zest into sugar with your fingertips until well blended. If using a stand mixer, attach bowl to stand and fit with paddle attachment. Add butter; mix on medium-high speed, scraping bowl and beater(s) as you go, until mixture is creamy and fluffy, 3 to 4 minutes.