Cranberry Bundt Cake
Make Ahead Tip: Tightly wrap cooled, unglazed cake and hold at room temperature for up to 1 day. Glaze before serving.
Equipment: 10-cup Bundt pan or tube pan
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Be sure to use a nonreactive pan baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
1 starch, 1/2 fruit, 2 other carbohydrate, 2 fat