Craving a dessert that’s bursting with festive flavors? This Cranberry Orange Bundt Cake is the ultimate treat to brighten your table! With the tartness of fresh cranberries and the zesty sweetness of orange, this cake is a delightful blend of bold, vibrant flavors. Perfect for holiday celebrations or cozy gatherings, it’s a dessert that’s as impressive as it is delicious.
Each slice offers a moist, tender crumb infused with orange zest and studded with juicy cranberries. A luscious orange glaze drizzled over the top adds a touch of elegance and extra citrusy goodness, making every bite irresistible.
What makes it special? The combination of tangy cranberries and bright orange creates a perfectly balanced cake that’s both refreshing and indulgent. Its Bundt shape ensures a stunning presentation that’s easy to achieve with minimal effort.
Whether you’re entertaining guests or treating yourself, this Cranberry Orange Bundt Cake is sure to be a highlight of the season. Let’s get baking and enjoy this festive, flavorful dessert!
Cranberry Orange Bundt Cake
Equipment
- 10-cup bundt pan
- Rubber spatula
- Electric mixer
- Whisk
- Mixing bowls
Instructions
- Preheat oven to 350°F and grease/flour a 10-cup bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then mix in orange zest and vanilla.
- Add eggs one at a time, then mix in orange zest and vanilla.
- Alternate adding 1/3 of the flour mixture, half the milk, remaining flour, and milk.
- Stir in orange juice.
- Toss cranberries with flour and fold into the batter.
- Spread into the bundt pan and bake for 50-55 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then invert onto a plate to cool completely.
- For the glaze, whisk orange juice with powdered sugar to desired consistency and drizzle over the cooled cake.
Notes
- Use fresh cranberries for the best flavor; frozen will work but may require additional flour.
- Substitute with a gluten-free flour blend for a gluten-free version.
Nutrition Facts:
| Calories | 441kcal |
| Total Fat | 18g |
| Carbohydrates | 66g |
| Protein | 6g |
What to Avoid While Baking Cranberry Orange Bundt Cake?
- Skipping the Flour Coating on Cranberries: Not tossing the cranberries in flour can cause them to sink to the bottom during baking. Ensure they’re well-coated before folding them into the batter.
- Not Prepping the Pan Properly: Failing to grease and flour the bundt pan can result in sticking. Make sure to coat the pan thoroughly to ensure easy release.
- Using Cold Ingredients: Cold eggs and milk can hinder the batter’s ability to mix evenly. Use room temperature ingredients for better incorporation.