Cranberry Orange Bundt Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
12
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Course
Cake
Cranberry Orange Bundt Cake
Description
Cranberry Orange Bundt Cake combines all-purpose flour, leavening agents, and salt with a sugar mixture infused with fresh orange zest. The batter includes softened butter, eggs, vanilla extract, and orange juice, yielding a moist, citrus-flavored cake. Fresh or frozen cranberries folded into the batter provide bursts of tartness throughout.
The cake bakes for about 70-75 minutes until a skewer comes out clean, ensuring a fully set interior with a fine crumb. After cooling, a glaze made from powdered sugar and orange juice is applied, creating a smooth citrus sweetness on the surface that complements the cranberries.
This cake suits dessert tables, afternoon treats, or celebratory occasions. Its balance of tart and sweet flavors makes it versatile, and the bundt pan shape offers an elegant presentation. It benefits from complete cooling before adding the glaze to avoid melting and to maintain a glossy finish.
The original recipe is adapted from Allrecipes, indicating tested preparation methods and flavor profiles. Following the recommended baking times ensures proper texture and doneness.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons orange zest grated
- 2 cups granulated sugar
- ½ cup butter softened, unsalted
- 2 egg
- 1 tablespoon vanilla extract pure
- 1 ½ cups orange juice
- 2 cups Cranberry fresh or frozen
For the glaze:
- 1 cup powdered sugar
- 1 to 1 ½ tablespoons orange juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. Whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, mix together the sugar and orange zest until fragrant. Add in the butter and mix until well combined, stir in the egg and combine until smooth. Stir in orange juice and vanilla. Beat in flour mixture until just moistened (DO NOT OVERMIX); fold in cranberries. Pour into prepared pan.
- Bake for about 70-75 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. Let stand 10 minutes; turn out onto a wire rack to cool.
- When the cake is thoroughly cooled, whisk together the powdered sugar and orange juice, adding more orange juice or more powdered sugar as needed to achieve your desired consistency. Spread or drizzle the glaze over the cake.
Notes
- Use fresh or thawed frozen cranberries for best texture and flavor.
- Do not overmix batter after adding flour to keep cake tender.
- Allow cake to cool completely before applying the glaze to maintain its consistency.
User Reviews
Overall Rating
4.5
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