Cranberry-Beet Bundt Cake | RICARDO

Ingredients

• 1 ½ cups (225 g) unbleached all-purpose flour
• 1 ½ tsp baking powder
• 1/8 tsp salt
• ½ block (125 g) cream cheese, softened
• 6 tbsp (85 g) unsalted butter, softened
• 1 cup (210 g) sugar
• ½ tsp (2.5 ml) vanilla
• 3 eggs
• ¼ cup (60 ml) milk
• 1 cup (105 g) frozen cranberries
• 1 cup (130 g) icing sugar
• 2 tbsp (30 ml) beet juice (see note)