Cranberry Orange Bundt Cake

Helga Glaesel de BlandingDecember 28, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is an impressive, yet easy cake that you can prepare for the holidays or for the New Year celebration. To make it, use a hand blender to mix the wet ingredients and incorporate a simple mixture of dry ingredients. You fold in fresh or frozen cranberries and some orange zest to give this cake its amazing flavor.

Once baked, it is important that you let it cool completely before pouring the glaze, otherwise it will get absorbed by the cake instead of sitting on top as decoration.

For a more festive and beautiful cake, we suggest you decorate it with sugared cranberries. They are covered in a simple syrup mixture and then rolled in sugar. Let them dry before using them, you can do this while the cake cools.

You can serve it on its own, or with whipped cream.

Happy New Year!

Helga

Cranberry Orange Bundt Cake

Yields 12 servings

Ingredients, for the Cranberry Orange Cake:
3 large eggs, room temperature
2 cups granulated sugar
1 ½ sticks unsalted butter, melted (not hot)
⅓ cup light vegetable oil
2 tsp vanilla extract
1 cups buttermilk, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp orange zest, from 1 orange, plus more for glaze
2 cups fresh cranberries, rinsed, dried and tossed with ½ Tbsp flour

Ingredients, for the Orange Glaze and Topping:
1 ½ cup powdered sugar
3 Tbsp freshly squeezed orange juice, or to reach desired consistency
1 tsp orange zest
1 cup sugared cranberries, optional garnish

Ingredients, for the Sugared cranberries (optional):
2 cups cranberries
½ cup water
½ cup granulated sugar
1 cup granulated sugar (for tossing)

Directions, to make the cake:

Preheat oven to 350˚F with a rack in the center of the oven. Grease a bundt cake pan with cooking spray for baking or with butter and a dusting of flour.
In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
Add oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

Directions, to make the orange glaze:

In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.

Directions, to make the sugared cranberries:

In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.
Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet to let cranberries dry out for 1 hour.
Roll cranberries in batches in the remaining 1 cup sugar to coat.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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