Cranberry Orange Bundt Cake

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As the holiday season approaches, it’s time to savor the delightful flavors of Cranberry Orange Bundt Cake. This festive dessert harmoniously blends the seasonal essence of cranberries and oranges, making it perfect for celebrations and cozy gatherings. Beyond the holidays, its sweet, zesty, and tart combination ensures it’s a year-round treat that adds vibrance to any occasion.

Ingredients for Cranberry Orange Bundt Cake

Using room temperature ingredients is crucial for achieving 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.

Using room temperature ingredients ensures better blending and emulsification of the cake batter, resulting in a moist and tender cake. So, let ingredients like butter, eggs, and sour cream come to room temperature before you start baking.

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.

Serving Suggestions

Now, let’s talk about how to enjoy your Cranberry Orange Bundt Cake. The delightful combination of sweet, zesty, and tart flavors makes it a perfect companion for various dishes. Here are some serving suggestions to enhance your experience:

  • After your Christmas dinner, offer your guests a slice of this cake and a cup of freshly brewed coffee. It provides a delightful contrast to savory dishes like turkey, ham, and mashed potatoes.
  • Consider serving it as a breakfast or brunch item. Pair it with mini quiches or other egg dishes to create a complete and satisfying morning meal.

Making It Unique

For those who love adding their personal touch to recipes, there are a few ways to make your Cranberry Orange Bundt Cake even more special:

  • Create your orange juice for the glaze by using a zester and peeler. You’ll infuse an extra burst of citrusy flavor by incorporating fresh orange zest.
  • Consider decorating your cake with sugared cranberries. It adds a touch of holiday charm to your dessert table.
How to Make Cranberry Orange Bundt Cake

Preparation

1.
Preparation: Preheat your oven to 350°F . Grease a 10-inch Bundt pan and set aside.
Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a separate bowl using a stand mixer with a paddle attachment, cream the softened butter and sugar mixture until light and fluffy, about 2 minutes.
Mark as complete
2.
Wet Ingredients: Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Stir in the sour cream, vanilla extract, and orange juice, ensuring everything is well-combined.
Combine Wet and Dry: Gradually fold in the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over mix.
Mark as complete
3.
Add Cranberries: Gently fold in the cranberries, ensuring even distribution throughout the batter.
Pour and Bake: Transfer the batter into the greased Bundt pan, spreading it evenly. Bake for about 50 minutes or until a toothpick inserted comes out clean
Mark as complete
4.
Cooling: Once baked, remove the cake from the oven. Allow it to cool in the pan for about 45 minutes before transferring it onto a wire rack to cool completely, approximately 30 minutes.
Mark as complete
5.
Glaze: Once the cake has cooled, prepare the orange glaze by mixing the confectioners’ sugar with the simple orange syrup until smooth. Drizzle over the cooled cake.
Mark as complete
6.
Serve: Slice, serve, and enjoy the burst of cranberry-orange flavors!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 cups all-purpose flour
1 ½ tablespoons baking powder
1 teaspoon salt
1 ½ cups unsalted butter softened 3 sticks
5 large eggs room temperture
1 ¼ cup sugar (mixed with 1 orange zest)
¾ cup sour cream full-fat at room temperature
2 teaspoons vanilla
¼ cup fresh orange juice
2 cups fresh or frozen cranberries (*Please note, frozen cranberries should be kept frozen until ready for use.)
Orange Glaze Ingredients:
1 ½ cups confectioners’ sugar
4 tablespoons simple orange syrup

Preparation

1
Preparation: Preheat your oven to 350°F . Grease a 10-inch Bundt pan and set aside. Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. Cream Butter and Sugar: In a separate bowl using a stand mixer with a paddle attachment, cream the softened butter and sugar mixture until light and fluffy, about 2 minutes.
2
Wet Ingredients: Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Stir in the sour cream, vanilla extract, and orange juice, ensuring everything is well-combined. Combine Wet and Dry: Gradually fold in the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over mix.
3
Add Cranberries: Gently fold in the cranberries, ensuring even distribution throughout the batter. Pour and Bake: Transfer the batter into the greased Bundt pan, spreading it evenly. Bake for about 50 minutes or until a toothpick inserted comes out clean
4
Cooling: Once baked, remove the cake from the oven. Allow it to cool in the pan for about 45 minutes before transferring it onto a wire rack to cool completely, approximately 30 minutes.
5
Glaze: Once the cake has cooled, prepare the orange glaze by mixing the confectioners’ sugar with the simple orange syrup until smooth. Drizzle over the cooled cake.
6
Serve: Slice, serve, and enjoy the burst of cranberry-orange flavors!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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