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Cranberry Orange Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 98 reviews
  • Author: Villerius
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hr 25 min
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Orange Bundt Cake is a moist and tender dessert bursting with fragrant orange zest and studded with fresh cranberries. Topped with a sweet, tangy orange glaze and sugared cranberries, this elegant yet easy cake is perfect for any holiday gathering. The recipe requires no mixer, making it accessible for all skill levels while delivering impressive results.

Ingredients

Scale

Cake Ingredients

  • 1/2 cup milk (or use 1/2 cup real buttermilk and omit the lemon juice)
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/3 cup freshly squeezed orange juice (from about 1 large orange)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (or to taste)
  • 2 cups fresh cranberries (plus more for sprinkling)

Glaze Ingredients

  • 2 cups confectioners’ sugar (sifted)
  • About 1/4 cup freshly squeezed orange juice
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 1 1/2 cups fresh cranberries

Instructions

  1. Prepare the Wet Ingredients: In a mixing bowl, combine the milk (or buttermilk if using), lemon juice (omit if using buttermilk), large egg, canola or vegetable oil, granulated sugar, and light brown sugar. Whisk together until smooth and well incorporated to create a flavorful and moist base for the cake batter.
  2. Add Flavorings: Stir in the orange zest, freshly squeezed orange juice, and vanilla extract to the wet mixture. These ingredients enhance the cake with bright citrus notes and rich vanilla aroma, ensuring a delicious depth of flavor.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting helps to evenly distribute the leavening agents and prevents lumps, contributing to a light, airy crumb.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender. Then fold in the 2 cups of fresh cranberries evenly throughout the batter, imparting bursts of tartness in every bite.
  5. Prepare the Bundt Pan: Grease and flour a Bundt cake pan thoroughly to ensure the cake releases easily after baking. Pour the batter evenly into the prepared pan, smoothing the top.
  6. Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake on the center rack for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
  7. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes. Then carefully invert it onto a wire rack to cool completely. Cooling prevents the glaze from melting and keeps the cake’s texture perfect.
  8. Prepare the Sugared Cranberries: In a saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves completely to create a simple syrup. Remove from heat and stir in the 1 1/2 cups fresh cranberries until they are coated. Using a slotted spoon, transfer the cranberries to a wire rack to dry and become slightly crystallized, about 30 minutes.
  9. Make the Orange Glaze: In a bowl, whisk together the sifted confectioners’ sugar with about 1/4 cup freshly squeezed orange juice until smooth and pourable. Adjust the consistency by adding more orange juice if necessary.
  10. Glaze and Decorate: Drizzle the orange glaze over the completely cooled cake, allowing it to cascade down the sides. Decorate the top with the sugared cranberries for a festive, elegant finish that adds texture and cheerful color.

Notes

  • 🧡❤️ An elegant yet EASY Bundt cake recipe that only looks like you spent hours on it!
  • This cake is moist, tender, and flavored with fragrant orange zest and fresh cranberries.
  • Perfect for holiday gatherings, this recipe requires no mixer, making it accessible for all levels.
  • Using buttermilk instead of milk and lemon juice adds extra tang and moisture.
  • Make sure to cool the cake completely before glazing to prevent melting.
  • Sugared cranberries add a delightful crunch and festive appearance as a topping.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 417 kcal
  • Sugar: 52 g
  • Sodium: 243 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 73 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 77 mg

Find it online: https://emilyscook.com/cranberry-orange-bundt-cake-recipe/