Introduction

The Cranberry Orange Bundt Cake is a delightful blend of tart cranberries and zesty orange flavors, perfectly encapsulating the essence of the holiday season. This moist and tender cake, drizzled with a citrusy glaze, is a festive treat that brings warmth and cheer to any gathering.

Who Will Love This Recipe?

This recipe is for baking enthusiasts eager to showcase the vibrant flavors of cranberries and citrus in a stunning Bundt cake. Whether you’re hosting a holiday party, celebrating a special occasion, or simply craving a delightful dessert, this cake is sure to impress with its delightful combination of flavors.

Kitchen Equipment Needed

Prepare for baking excellence by having these essential tools ready:

• Bundt cake pan
• Mixing bowls
• Electric mixer or handheld whisk
• Zester or grater
• Cooking spray or butter for greasing the pan

Ingredients

For the Cranberry Orange Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped

For the Orange Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• Zest of 1 orange (optional, for extra flavor)

Directions

Step 1: Preparing the Cranberry Orange Cake

1. Preheat your oven to 350°F (175°C). Grease a Bundt cake pan generously with cooking spray or butter and flour it to ensure easy release.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using an electric mixer or a handheld whisk, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, orange zest, and orange juice. Mix until just combined.
6. Gently fold in the chopped cranberries into the batter.

Step 2: Baking the Bundt Cake

1. Pour the batter into the prepared Bundt cake pan, spreading it evenly.
2. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 3: Making the Orange Glaze

1. In a bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice until smooth. Add more juice if needed to achieve a pourable consistency.
2. Once the cake has cooled, drizzle the orange glaze over the top of the Bundt cake. Sprinkle additional orange zest on top for an extra burst of flavor and a decorative touch.

How to Store Leftovers

Store any leftover Cranberry Orange Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, ensuring it’s well covered to maintain its freshness.

Recipe Tips and Variations

For added texture and flavor, consider incorporating chopped nuts like pecans or walnuts into the cake batter. Additionally, substituting some of the orange juice in the glaze with Grand Marnier or orange liqueur can enhance the citrus notes.

FAQ

Can I use dried cranberries instead of fresh/frozen?

You can, but rehydrate dried cranberries by soaking them in hot water for about 15 minutes before chopping and adding them to the batter.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store it wrapped tightly. Add the glaze just before serving for optimal freshness.

Conclusion

The Cranberry Orange Bundt Cake is a delightful masterpiece that combines the tangy brightness of cranberries with the citrusy zing of oranges. Share this recipe with friends and family to add a festive touch to their celebrations and subscribe to our blog for more delightful dessert inspirations!