Cranberry Bundt Cake (Spiced)

Dorie Greenspan's recipe for Spiced Cranberry Bundt Cake calls for a spice that can be difficult to find here, Chinese Five Spice Powder. I did however discover that the spice is pretty easy to make yourself.

Cake:
2 cups all purpose flour, unbleached
¾ cup almond flour or almond meal (~ 2½ oz)
2½ tsp. Chinese Five Spice powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1 cup (2 sticks) butter, room temperature
1 cup sugar
1 cup golden brown sugar, packed
3 large eggs
1½ tsp. pure vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup almonds, toasted, chopped
1 cup fresh or frozen cranberries, do not thaw, halved
½ cup dried sweetened cranberries

Icing:
⅓ cup confectioners’ sugar
4 tsp. orange juice, freshly squeezed

Make the Cake:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 cake out onto rack and cool completely.

Make the Icing:
Stir powdered sugar and 2 tsp. orange juice in small bowl until sugar dissolves. Mix in more juice by ½ tsp. 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. Make-Ahead Can be made 3 days ahead. Cover with cake dome and store at room temperature.

Sometimes labeled 'ground almonds'; available at specialty foods stores and natural foods stores.

A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise and cloves; available in the spice section of most supermarkets and online at penzeys.com.

Makes 12-14 servings.

Cook’s Notes: Greek-style yogurt is especially thick and rich, even the reduced-fat variety.