Cranberry Orange Bundt Cake Recipe

Introduction

This Cranberry Orange Bundt Cake is a delightful combination of tart cranberries and bright citrus flavors in a moist, tender cake. Perfect for holiday gatherings or any time you want a sweet treat with a fresh twist.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup fresh cranberries (halved)
• Zest of 1 orange
• 1/2 cup orange juice (freshly squeezed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour and baking powder. In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time into the butter and sugar mixture, making sure each egg is fully incorporated before adding the next. Then mix in the orange zest.
4. Step 4: Gradually add the dry flour mixture and orange juice to the wet ingredients, alternating between the two. Gently fold in the halved fresh cranberries at the end to avoid crushing them.
5. Step 5: Pour the batter evenly into the prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool in the pan for about ten minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For an extra citrus punch, add a tablespoon of orange liqueur to the batter.
• If fresh cranberries are not available, frozen cranberries can be used but do not thaw before folding into the batter.
• Dust the cooled cake with powdered sugar or drizzle with a simple orange glaze for added sweetness and presentation.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used directly from the freezer without thawing. This helps prevent them from bleeding into the batter and turning it purple.

How do I know when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, bake a few minutes longer and test again.

Cranberry Orange Bundt Cake Recipe

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★★★★★

4.9 from 140 reviews

This Cranberry Orange Bundt Cake is a delightful, moist cake bursting with fresh cranberries and zesty orange flavor. Perfect for festive occasions or a cozy afternoon treat, this cake combines the tartness of cranberries with the bright citrus notes of orange, baked to perfection in a classic bundt pan.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 orange
• 1/2 cup orange juice (freshly squeezed)

Fruit

• 1 cup fresh cranberries (halved)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until well combined.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
4. Add Eggs and Orange Zest: Beat in the eggs one at a time into the creamed mixture, ensuring each is fully incorporated before adding the next. Stir in the zest of one orange to infuse the batter with citrus aroma.
5. Combine Ingredients: Gradually add the dry flour mixture and freshly squeezed orange juice alternately to the wet ingredients, mixing gently to maintain a tender crumb. Be careful not to overmix.
6. Fold in Cranberries: Gently fold in the halved fresh cranberries to distribute them evenly throughout the batter.
7. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely. This helps the cake set and makes it easier to remove without breaking.

Notes

• For best results, use fresh, ripe cranberries and freshly squeezed orange juice.
• You can dust the cooled cake with powdered sugar or drizzle with a simple orange glaze for added sweetness and decoration.
• Ensure the butter is softened to room temperature to achieve a smoother batter.
• Test doneness with a toothpick to avoid overbaking and dryness.
• This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days. Warm slightly before serving for better flavor.

Keywords: Cranberry Orange Bundt Cake, Cranberry Cake, Orange Cake, Festive Cake, Holiday Dessert, Moist Bundt Cake