Spiced Cranberry Bunt Cake
2 cups whole wheat flour
2 cups almond flour
2 1/2 tsp Chinese five-spice, ground
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (unless like me you use salted butter)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, light or dark as you prefer
3 large eggs
2 tsp vanilla extract
1 cup plain Greek yogurt
1 cup toasted chopped walnuts
1 1/2 cup fresh cranberries
1/2 cup dried cranberries
1/3 cup powdered sugar
4 tsp orange juice
Preheat the oven to 350F.
Butter and flour a Bundt pan. Set aside.
Whisk together the first 8 ingredients to blend. Set aside.
Beat the butter in the bowl of a stand mixer until creamy. add both sugars and beat agin until light and fluffy.
Add the eggs, one at a time. Mix well after each addition.
Beat in the vanilla extract, then the yogurt.
Add the dry ingredients to the bowl and beat until just blended. Fold in the walnuts and cranberries and transfer to prepared Bundt pan.
Bake for about one hour. A pick inserted in the center of the cake should come out clean.
Unmold on rack and cool completely.
Stir the powdered sugar and 2 tsp of orange juice. mix well. add more juice until consistency of heavy cream is achieved.
Drizzle the icing over the top of the cake. Let stand until icing sets, about half an hour.
Can be made 3 days ahead.