Cranberry Orange Bundt Cake

Why Make This Recipe

Cranberry Orange Bundt Cake is a delightful treat that’s perfect for any occasion. The combination of tart cranberries and sweet orange juice creates a flavor that delights your palate. This cake is not only delicious but also visually stunning with its lovely Bundt shape. Whether it’s a family gathering, a holiday meal, or just a simple dessert at home, this cake is sure to impress everyone. Plus, it’s easy to make!

How to Make Cranberry Orange Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup orange juice
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• 1 teaspoon orange zest
• 1 teaspoon ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the orange juice and vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the cranberries and orange zest gently.
6. Pour the batter into the prepared Bundt pan.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Optional: dust with powdered sugar before serving.

How to Serve Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is best served at room temperature. You can slice it and enjoy it on its own or pair it with a dollop of whipped cream or vanilla ice cream for an extra treat. It also makes a wonderful addition to a brunch spread or a festive dessert table.

How to Store Cranberry Orange Bundt Cake

To keep your Cranberry Orange Bundt Cake fresh, wrap it in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week or freeze it for up to three months. Just ensure it’s well-wrapped to prevent freezer burn.

Tips to Make Cranberry Orange Bundt Cake

• Make sure your butter is softened to room temperature for easier mixing.
• If you want a more intense orange flavor, use fresh orange juice and zest from the same oranges.
• Gently fold in the cranberries to prevent them from breaking apart.

Variation

You can tweak this recipe by adding nuts like walnuts or pecans for a crunchy texture. If you prefer less sweetness, you can reduce the amount of sugar slightly without compromising the overall flavor.

FAQs

Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries! Just make sure to thaw and drain any excess moisture before adding them to the batter.

How do I know when the cake is done baking?

A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out wet with batter, it needs more time in the oven.

Can I glaze this cake?

Absolutely! A simple glaze made from powdered sugar and orange juice can add a nice touch of sweetness to the cake. Just drizzle it over the cooled cake before serving for a beautiful finish.

Cranberry Orange Bundt Cake

A delightful bundt cake featuring tart cranberries and sweet orange juice, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 10 servings

Calories 250 kcal

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar Reduce for less sweetness if desired.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, softened Make sure it is at room temperature.
• 1 cup orange juice Use fresh juice for more flavor.
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries Frozen cranberries can be used if thawed.
• 1 teaspoon orange zest

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
• In a mixing bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, then stir in the orange juice and vanilla extract.
• In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the cranberries and orange zest gently.

Baking

• Pour the batter into the prepared Bundt pan.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

• Dust with powdered sugar before serving, if desired.

Notes

Best served at room temperature. Can be paired with whipped cream or vanilla ice cream. For storage, wrap in plastic or store in an airtight container; lasts up to 3 days at room temperature, up to a week in the fridge, or freeze for 3 months.

Keyword Bundt Cake, Cranberry Orange Bundt Cake, Dessert, Easy Cake Recipe, Holiday Cake