cranberry orange bundt cake

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Golden and finely crumbed, bursting with citrus and jeweled cranberries, this cranberry orange bundt cake is the best for the holiday season!

Cranberry Orange Bundt Cake

Dressed up with a drizzle of sweet orange glaze and sparkling sugared cranberries, this beauty makes a gorgeous table centerpiece and a wonderfully festive holiday dessert.

Cranberry Orange Bundt Cake

The Best Cranberry Orange Bundt Cake

  • Bring all of your cake ingredients to room temperature before beginning. When your butter, eggs, and buttermilk are all at room temperature, they mix together uniformly.
  • Use fresh and sweet oranges for this bundt cake – you’ll need both orange zest and freshly squeezed orange juice.
  • For an added burst of citrus flavor, I like to make my own orange-sugar. To infuse the sugar, simply combine sugar and orange zest in a food processor and pulse for 1 minute until the orange zest is finely ground and the sugar is fragrant.
  • Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 45 minutes.
  • While the cake bakes, make the sugared cranberries for the topping. Once the cake is completely cool, drizzle with orange glaze and top with sugared cranberries. Enjoy!

Cranberry Orange Bundt Cake

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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

Golden and finely crumbed, bursting with citrus and jeweled cranberries, this is the BEST cranberry orange bundt cake for the holiday season!


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 350°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 45 to 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. Place a wire rack over a parchment-lined baking sheet. Combine sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Add cranberries to the saucepan and coat completely in the simple syrup. Use a slotted spoon to transfer the cranberries to the wire rack. Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
  5. 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


Nutrition

  • Calories: 345
  • Carbohydrates: 58

Keywords: Cranberry, Orange, Bundt, Bundt Cake

Festive cranberry orange recipes you’ll love:

Cranberry Orange Muffins
Cranberry Orange Shortbread Cookies
Cranberry Orange Cream Scones

52 comments
    1. I got the email featuring this cake today and decided to make it for my wife. Oh my god it is so delicious. She loved it and so did I. I did make a slight change though, sorry!!! I added some of the left over orange zest to the glaze, it tastes amazing. By the way, yes those sugar cranberries are very good, I kept eating them while glazing and cooling of the cake.

  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! 🙂 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.

  7. DELICIOUS! Before this I was of the opinion that it wasn’t dessert if it wasn’t chocolate but this is possibly the best dessert I have ever had! It’s beauty definitely equaled it’s taste as well! Thank you for the wonderful recipe that I will be making again on Christmas!

  8. Laura, have you ever frozen this cake then added the glaze and sugared cranberries when defrosted? I would like to bake this cake in advance for an upcoming holiday party to save me some time on the day of the party. Any advise?

    Thanks,

    Lisa

    1. Hi Lisa! Yes, you can make the cake in advance. Once fully cool, wrap well and freeze. The day before your party, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and glaze. Hope that helps! 🙂

  9. Always a drool worthy recipe 🤤😅. I can’t wait to make this 🤗 and from all of the comments here,I do believe that I will not be disappointed 😉. Thank you Laura for sharing all of your wonderful recipes with us all ✌

  10. Laura, your recipes are amazing. I have a question about this cake. I just found out that one of my friends love anything cranberry orange flavor. Then, I saw this cake which would be good for her birthday. Unfortunately, her birthday is in April. Can I use frozen cranberries?

    1. Thanks Linda! 🙂 You can use frozen cranberries for the cake – simply add them in still frozen. The sugared cranberries for the garnish need to be made from fresh cranberries, so in this case you can just skip them. Hope that helps!

  11. This is the first recipe that I’ve made from Tutti Dolci and have to say I was super impressed! Being a baker myself, I hesitate trying new recipes but this recipe was absolute perfection! The cake was bursting with flavor from the perfect amount of cranberries and just the right amount of orange. The cake itself was super moist and just delicious! I’ll be making this one on repeat for years to come!

  12. I made this for a dinner party and it was so good my husband asked me to make another one just for us! I doubled the glaze the second time, because it was so good we wanted more of it. Thank you for sharing this recipe!

  13. Made as gluten free: use 2 C King Arthur baking blend, 1/2C almond flour, about 1/4t Xantham gum (plus addition of chopped almonds and dark chocolate)… This was AMAZING. I didn’t even use the glaze or sugared cranberries.

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