The recipe for this orange-cranberry glazed cake has traveled far and wide.
Jessica Emily Marx for The New York Time
WINNIPEG, Manitoba — I spotted this orange Bundt cake with cranberries on an elaborate sweets table at a recent wedding here. The cake stood out amid other delicacies, like cookies, flan and cakes with dulce de leche filling, made by the bride’s friends, most of whom had come from Argentina to live in this cold climate.
Alicia Medvetsky Laufer, who baked the orange cake and organized her friend’s sweets table, said that the recipe originated with her Lithuanian grandmother, who arrived in Argentina from Poland in 1929. There she made the cake, dusted it with confectioners’ sugar and garnished it with candied orange peels. Her mother added raisins and baked it in a round baking pan that she also used to make flan. (It wasn’t until the late 1960s that the American Bundt pan landed in Argentina, according to Ms. Laufer.)
Now, living in Canada with about 300 other families who were welcomed by the Winnipeg Jewish community in 2007, Ms. Laufer, who is 50, adapted her family recipe once more, substituting cranberries for the raisins and transforming the powdered sugar into a citrus glaze.
Each time that I prepare the cake, I remember my grandmother,” she said. “She used to bake her orange cake always for Shabbat, instead of her honey cake that she used to prepare only for the holidays.”
Similar to gesundheits kuchen, a cake from my family flavored with lemon and said to bring you good health, this orange-cranberry cake can be made ahead and is perfect to bring out during the holiday season at any time with coffee, tea or even some Cognac or slivovitz (plum brandy), depending on your family tradition.
It also travels quite well. I plan to bring it to Providence, R.I., from Washington for Thanksgiving weekend.
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