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