Cranberry-orange is a classic pairing during the crisp winter season. I love the tartness of fresh cranberries against the backdrop of perfumy oranges, and this cranberry orange bundt cake captures that brightness beautifully. Golden and finely crumbed, bursting with citrus and jeweled cranberries, this cake is meant for Christmas.

Cranberry Orange Bundt Cake

Dressed up with a drizzle of orange glaze and sparkling sugared cranberries, this beauty makes a gorgeous table centerpiece and a wonderfully festive holiday dessert. Wishing you and your family a very Merry Christmas and a joyous holiday season!

Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

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Cranberry Orange Bundt Cake

  • Yield: 12 servings

Ingredients

Cake

  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups sugar
  • 2 Tbsp fresh orange zest
  • 10 Tbsp unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 1 1/4 cups fresh cranberries, chopped

Sugared Cranberries

  • 2 Tbsp sugar
  • 2 Tbsp water
  • 1/2 cup fresh cranberries
  • 1/4 cup sugar

Glaze

  • 2/3 cup powdered sugar
  • 1/8 tsp salt
  • 1 1/2 Tbsp fresh orange juice

Instructions

  1. Preheat oven to 350Β°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with cranberries.
  2. Combine sugar and orange zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, orange juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss cranberries with reserved flour mixture and gently fold into batter.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
  4. While the cake bakes, make the sugared cranberries (I followed this method from Bakers Royale). For the glaze, whisk together powdered sugar, salt, and orange juice in a small bowl. Drizzle glaze over cooled cake and let set before topping with sugared cranberries and serving. Store leftovers in an airtight container at room temperature.

Notes

Baking pan: I used this 10-cup Heritage Bundt Pan


Nutrition

  • Calories: 345
  • Carbohydrates: 58
Cranberry Orange Bundt Cake

31 comments

  1. When I saw this post in my email I got really excited ! Cranberry and orange is a classic combination but you took it to the next level with your stunning bake !! Sugared cranberries and orange glaze ! Gorgeous ????

  2. Stunningly gorgeous Christmas holiday Bundt cake, Laura! Cranberries and orange are my ultimate favorites when combined in holiday baking or even roasting a turkey! It just isn’t the holidays without cranberries and citrus. Your styling and photography always inspires. Just beautiful. Wishing you and yours a meaningful and joyous Christmas holiday season!

  3. WOAH! That is the most beautiful Christmas cake I’ve ever seen.

    I’m definitely not keen on the traditional Christmas cake – so this is right up my alley! Furthermore, it’s far more beautiful than the traditional and would look beautiful in the centre of the table!

    Happy holidays!

  4. I made this for a party yesterday using Gluten free flour and it turned out wonderful. It was a big hit. All the flavors come out and help make it a perfect holiday cake. Thank you for this recipe!

  5. Last year, I made this as written & it turned out gorgeous and delicious. This year, I made a few modifications. I replaced a bit of the orange juice in the cake with orange liqueur and added a drop or two of orange flavoring. I also replaced just a bit of the oj in the glaze with orange liqueur. The flavor isn’t as subtle as the original, but still yummy. Thanks for a wonderful & impressive recipe!

    1. Thanks so much, Hunter! So glad you enjoyed the cake – your variations sound delicious. Have a wonderful holiday season!

  6. I just tried this after searching and searching for a good cranberry-orange bundt cake recipe, and I’m so glad I kept searching until I found this! Even though I overcreamed the butter and suger, the cake is so fluffy without being dry at all, and the orange is much subtler than expected, making it taste like an actual delicious cake rather than a bomb of orange flavor being dropped on your tongue in cake disguise. Thank you for this recipe! I have two questions – even though I coated them in the flour mixture, most of my cranberries still sunk to the top of the bundt rather than being evenly distributed all over. Do you have any tips for that? Also, what is your advice on freezing this?

    1. Hi Myrthe, thanks so much – so glad to hear that you liked the cake! πŸ™‚ I’m not sure why the cranberries sunk – usually the flour helps with that, but you could also try tossing them in a few teaspoons of cornstarch next time. If you haven’t glazed the cake yet, then I would freeze it unglazed. However, if you have leftover slices, you can freeze them flat on a baking sheet and then wrap well for longer storage.

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