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Homemade Cranberry Orange Bundt Cake recipe photo
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Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is bursting with fresh cranberries and zesty orange flavor, making it a moist, tender, and festive dessert you'll love!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Cranberry, Easy, Festive, Orange
Servings: 10 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour – the cake’s base for structure and softness
  • 1 1/2 teaspoons baking powder – helps the cake rise evenly
  • 1/2 teaspoon baking soda – works with acid in orange juice for lift
  • 1/2 teaspoon salt – enhances all the flavors in the cake
  • 1 cup unsalted butter softened – adds richness and moisture
  • 1 1/2 cups granulated sugar – for sweetness and tender crumb
  • 4 large eggs – bind the ingredients and add structure
  • 1 teaspoon vanilla extract – deepens the flavor
  • 1 orange zest of 1 orange – adds bright citrus notes
  • 1 cup fresh cranberries chopped – for tart bursts throughout the cake
  • 1/4 cup orange juice – moistens the batter and adds flavor

Glaze Ingredients

  • 1 cup powdered sugar – to make the orange glaze
  • 2 tablespoons orange juice for glaze – to thin the glaze and enhance citrus taste

Instructions

Preparation

  • Grease the bundt pan thoroughly with butter or non-stick spray, then dust it lightly with flour to prevent sticking.
  • In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Making the Batter

  • Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
  • Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and orange zest.
  • Alternately add the dry ingredients and orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  • Gently fold the chopped cranberries into the batter with a rubber spatula, ensuring even distribution without breaking them apart.

Baking and Finishing

  • Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
  • Mix the powdered sugar with 2 tablespoons of orange juice until smooth, then drizzle the glaze over the cooled cake for a glossy citrus finish.

Equipment

  • Bundt Pan
  • Electric mixer or stand mixer
  • Microplane or fine grater
  • Measuring cups and spoons
  • Mixing Bowls
  • Rubber Spatula
  • Cooling rack
  • Small whisk or fork

Notes

  • Use frozen cranberries thawed and drained if fresh are unavailable.
  • Grease and flour the bundt pan well to prevent sticking.
  • Avoid overmixing after adding flour to keep the cake tender and fluffy.
  • Store the cake wrapped at room temperature for up to 3 days or freeze for up to 3 months.
  • Adjust glaze thickness by adding powdered sugar gradually if it’s too runny.