Cranberry Orange Bundt Cake combines sweet orange and tart cranberries for a bright, flavorful dessert with a beautiful balance of citrus and fruit. Finished with a sweet orange juice glaze, it makes a lovely choice for holiday dessert recipes and seasonal gatherings.
The combination of orange and cranberry gives the cake plenty of contrast. Sweet orange juice balances the tart cranberries, while the orange glaze adds another layer of citrus flavor that complements the cake without overpowering it.
The recipe uses readily available ingredients, making it straightforward to prepare once fresh cranberries start appearing at the grocery store. The result is a flavorful Bundt cake that feels especially fitting for the season.
Coating the cranberries in a little flour before adding them to the batter helps keep the fruit from sinking to the bottom as the cake bakes. The flour helps the cranberries cling to the batter, allowing them to stay more evenly distributed throughout the cake instead of gathering in one area.
Cranberry Orange Bundt Cake is a festive addition to any holiday menu, combining tart cranberries with bright orange flavor in a beautiful dessert. The pairing works especially well in a baked treat, making this cake a lovely choice when serving a crowd.
For short term storage, cover the cake and keep it at room temperature for 1 to 2 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for about 4 to 5 days.
The cake can also be frozen for longer storage. Bake and cool it completely without adding the glaze, then wrap it twice in plastic wrap and freeze for up to 3 months. When ready to serve, thaw it overnight at room temperature and add the glaze afterward.
With its festive flavors and straightforward preparation, this Bundt cake fits beautifully into a holiday dessert spread. It’s easy to make, serves a crowd, and brings together cranberry and orange in a combination that feels especially seasonal.
Cranberry Orange Bundt Cake
Cranberry and orange come together in the most delicious way in this easy Cranberry Orange Bundt Cake. Fresh orange juice adds bright sweetness while the cranberries bring a pop of tartness that keeps every bite balanced and exciting. The cake comes out tender, fragrant, and full of cozy citrus aroma.
Ingredients
- 2 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 3/4 cup sugar
- 4 eggs
- Zest of 1 orange
- 3/4 cup buttermilk
- 1/3 cup orange juice
- 2 tsp vanilla
- 2 cups cranberries
- 2 Tbs flour
Glaze:
- 1 cup powdered sugar
- 2-3 Tbs orange juice
Instructions
- Preheat the oven to 350°F and grease and flour a 10-cup Bundt pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla until fully combined.
- Gradually add one-third of the flour mixture to the egg mixture and mix until just incorporated. Add half of the milk and blend to combine, then mix in another portion of the flour mixture followed by the remaining milk. Add the rest of the flour mixture and mix until the batter is smooth.
- Pour in the orange juice and beat until evenly incorporated.
- Toss the cranberries with a little flour until they are well coated, then gently fold them into the cake batter.
- Transfer the batter to the prepared Bundt pan and spread it evenly. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then carefully invert it onto a serving plate and allow it to cool completely.
- Once the cake has cooled, prepare the glaze by whisking together the orange juice and powdered sugar until it reaches your desired consistency. Drizzle the glaze over the cooled cake.
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