Cranberry Orange Bundt Cake Recipe
This Easy Cranberry Orange Bundt Cake is the perfect moist holiday dessert, bursting with festive flavor. The bright citrus and tart cranberries create a beautiful balance, while the simple bundt pan ensures an impressive presentation with minimal effort. For another vibrant dish featuring cranberries, try this Autumn Harvest Grain Salad with Cranberries Recipe.
PrintCranberry Orange Bundt Cake
Ingredients
- 2 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 3/4 cup sugar
- 4 eggs
- Zest of 1 orange
- 3/4 cup buttermilk
- 1/3 cup orange juice
- 2 tsp vanilla
- 2 cups cranberries
- 2 Tbs flour
- 1 cup powdered sugar
- 2–3 Tbs orange juice
Instructions
- Preheat oven to 350 and grease and flour a 10-cup bundt pan, set aside.
- In bowl whisk together your flour, baking powder, baking soda and salt.
- In another bowl beat together your butter and sugar until light and fluffy.
- Add in your eggs one at a time until blended.
- Add in your orange zest and vanilla and beat until combined.
- Into your egg mixture add 1/3 of your flour mixture and mix until blended.
- Add half your milk, again blending to combine, then flour mixture then milk.
- Lastly add in your orange juice and beat until incorporated.
- In bowl toss together your cranberries and flour until coated then fold into cake batter.
- Spread into prepared bundt pan and bake for about 50-55 minutes until toothpick inserted into center comes out clean.
- Remove from oven and let cool in pan for 5 minutes before inventing onto serving plate to cool completely.
- Once cooled make your glaze by whisking together orange juice and powdered sugar until you get your desired consistency, drizzle over cooled cake.
Frequently Asked Questions
Can I use frozen cranberries for this Cranberry Orange Bundt Cake?
Yes, you can use frozen cranberries. Do not thaw them before adding to the batter, as excess moisture can affect the texture. Tossing the frozen cranberries in a little flour helps prevent them from sinking.
How should I store the Cranberry Orange Bundt Cake to keep it fresh?
Store the completely cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. This preserves the moist texture and bright flavors of your Cranberry Orange Bundt Cake.
What can I use if I don’t have a Bundt pan?
You can bake this recipe in two standard loaf pans. Adjust the baking time, checking for doneness earlier, as the loaves will be shallower. The delicious combination of cranberry and orange will still shine through perfectly.
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