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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/cranberry-orange-bundt-cake-recipe/