Cranberry Orange Bundt Cake

The holiday season is my favorite time of the year for baking this cranberry orange bundt cake. The rich aroma of delicious spices and yummy treats brings up feelings of family, tradition, and warmth. This recipe combines seasonal cranberries and oranges to make a festive cake to enjoy with your loved ones. Although I think it’s an excellent addition to the Christmas dinner or brunch table, this recipe is delightful all year long. 

Why Bundt Cake?

One of the questions my friends most commonly ask me is whether or not they really have to use a bundt pan when making this recipe. Although the recipe would technically work with a regular cake pan, I wouldn’t recommend it. The cake will not turn out the same! Bundt cake pans are designed for dense, moist cakes – like this one! Moist cakes need to be baked for longer than other cakes and at a lower temperature. Without the proper pan, this would cause your cake to dry out in some places and have an uneven texture. The bundt pan enables more of the cake batter to be in contact with the pan, thus allowing for even baking. The end result is a delicious cake that is moist and delightful throughout!

When Are Cranberries and Oranges in Season?

One of the reasons we see cranberries and oranges pop up so often during holiday baking is that this is their season to shine! Oranges are harvested throughout the year, but here in the US, they are at their ripest and most succulent during the winter months. Likewise, cranberries are generally harvested through the end of November, meaning they’re perfect for baking come Christmas. In addition to being scrumptious, ripe citrus and berries also offer a lot of nutritional value and health benefits. 

What Should I Serve with Cranberry Orange Bundt Cake? 

The combination of sweet, zesty, and tart flavors associated with cranberry orange bundt cake make it a perfect companion for a variety of dishes. I’ve found that my Christmas dinner guests appreciate this stunning dessert with a cup of coffee after the main meal is over. It provides a nice contrast to savory dishes like turkey, ham, and mashed potatoes. Cranberry orange bundt cake is also a perfect breakfast or brunch item. I enjoy serving it with mini quiches or other egg dishes. 

How Do I Store Cranberry Orange Bundt Cake?

If you’ve made your cake ahead of time or need to save any leftovers, you’ll need to cover and store it in the refrigerator until it’s ready to be served. Lock in the moisture by draping the cake loosely in plastic wrap before sealing it in an airtight container. I recommend taking the cake out at least thirty minutes before serving to bring it back to room temperature. 

How can I make Cranberry Orange Bundt Cake Unique and Special?

If you’re like me, you love to put your own special touches on things – especially during the holidays! So, in the spirit of the season, I went the extra mile and created my own orange juice for the glaze. To do so, I used a zester and peeler. I peeled three oranges and added the peels, sugar, and one cup of water to a small saucepan. You could also zest the oranges and mix them with sugar before working on your cake. The oil from the orange zest will add an extra burst of flavor. Finally, I recommend decorating your cake with sugared cranberries for a simple, elegant, and festive look. I’ve got a fantastic sugared cranberries recipe, so please try it.