Serving up a delicious Bundt cake for the holiday season that's infused with a coffee rum liqueur!
Preheat oven to 325 degrees. Ensure the oven rack is in the middle. Grease the inside of the bundt pan with butter and powdered with flour over top. Make sure to get all the corners, and shake out the excess flour. Set Aside
In a stand up mixer with the paddle attachment, combine sugars and butter until smooth. Add eggs one at a time, before adding vanilla yogurt, extract and orange juice over medium speed.
In a separate large bowl, sift the flour, ginger, baking soda, baking powder, cinnamon and optional salt.
Lower speed to low and add 1/3 of flour mix until almost combined, then coffee, followed by an additional 1/3 of flour mix, then barista rum liqueur, and finally add the last bit of flour mix until it is incorporated. Do not over stir!
Remove bowl from stand up, and gently stir in dried cranberry before adding to the floured bundt pan.
Bake for 60-70 minutes (use the toothpick test at the 60 minute mark)
Let cool in the pan for 10 minutes before transferring to a wired sheet.
In a medium sized bowl, combine all ingredients and whisk until well combined. Pour over cooled Bundt Cake.