Cranberry Orange Bundt Cake

Cranberry Cake is the perfect dessert to welcome the holiday season. This Cranberry Orange Bundt Cake blends cranberries’ bright, tart flavor with the sweet, zesty notes of orange, creating a festive and delicious centerpiece for any celebration. While it shines during the holidays, its vibrant flavor makes it a delightful treat all year long.

Want to make it even more special? Freshly squeezed orange juice and zest in the glaze can add an extra citrusy punch. At the same time, sugared cranberries make for a charming, holiday-worthy decoration that will elevate your dessert table.

Ingredients for Cranberry Cake

Using room temperature ingredients is crucial for a perfectly blended and emulsified cake batter, resulting in a moist and tender Cranberry Orange Bundt Cake. Here’s a breakdown of the key components:

• All-Purpose Flour: The foundation of the cake, providing structure.
• Baking Powder: Leavening agent responsible for the cake’s rise and texture.
• Unsalted Butter (Softened): Adds richness and moisture to the cake.
• 5 Large Eggs: Contribute to the cake’s structure and provide moisture.
• Sugar (Mixed with Orange Zest): Sweetens the cake and infuses it with a delightful orange aroma.
• Full-Fat Sour Cream (Room Temperature): Enhances moisture, tenderness, and flavor.
• Vanilla Extract: Adds a warm, sweet depth to the cake’s flavor profile.
• Fresh Orange Juice: Infuses the cake with refreshing citrus notes.
• Fresh or Frozen Cranberries: These vibrant bursts of tartness and color are a defining feature of the cake. If using frozen cranberries, keep them frozen until the last moment to prevent discoloration.

For the Orange Glaze:

• Confectioners’ Sugar: The base for the glaze, providing sweetness and thickness.
• Simple Orange Syrup: Infuses the glaze with bright orange flavor, creating a harmonious pairing with the cake.

Why a Bundt Pan Matters

When making this recipe, one question is whether you need a bundt pan. The answer is a resounding “yes.” While you could technically use a regular cake pan, I strongly recommend using a bundt pan. Here’s why:

• Bundt cake pans are specifically designed for dense, moist cakes like this one.
• These cakes require longer baking times at a lower temperature.
• The bundt pan’s unique shape ensures even baking by allowing more cake batter to contact the pan’s surface.
• The result is a delicious cake with a consistently moist and delightful texture.