Cranberry Bundt Cake Recipe

This festive Cranberry Bundt Cake combines tangy fresh cranberries and zesty orange for a holiday dessert that’s moist, flavorful, and perfect for special occasions. Featuring a tender crumb and topped with a luscious orange glaze, this cake is an elegant centerpiece for your holiday table. Packed with seasonal flavors, it’s an easy-to-follow recipe that will impress your family and guests. Use this recipe to add a sweet and tangy twist to your celebrations or as a beautiful gift idea.

Ingredients

For the Cranberry Orange Cake:

• 3 large eggs, at room temperature
• 2 cups granulated sugar
• 12 Tbsp unsalted butter, melted and cooled slightly
• 1/3 cup light olive oil or canola oil
• 2 tsp vanilla extract
• 1 cup buttermilk, at room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp orange zest (from 1 orange) + extra for garnish
• 2 cups fresh cranberries, rinsed, dried, and tossed with 1/2 Tbsp flour

For the Orange Glaze and Topping:

• 1 1/2 cups powdered sugar
• 3 Tbsp freshly squeezed orange juice (adjust for consistency)
• 1 tsp orange zest
• 1 cup sugared cranberries (optional garnish)

---

Instructions

How to Make Cranberry Bundt Cake:

1. Preheat your oven to 350˚F. Butter and flour a bundt pan generously, tapping out excess flour.
2. In a large mixing bowl, beat the eggs and sugar on high speed for 3 minutes, until pale and fluffy.
3. Gradually mix in the olive oil, melted butter, and vanilla extract. Add the buttermilk and mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture on low speed, mixing just until combined.
5. Toss the cranberries with 1/2 Tbsp flour, then gently fold them into the batter along with the orange zest.
6. Pour the batter into the prepared bundt pan and smooth the top. Bake at 350˚F for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

To Make the Orange Glaze:

1. In a small bowl, mix together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth. Adjust consistency with more orange juice or powdered sugar as needed.
2. Drizzle the glaze over the cooled cake and garnish with extra orange zest and sugared cranberries, if desired.

---

Why You’ll Love This Recipe

• Festive and Flavorful: Perfect for the holiday season, combining tart cranberries with zesty orange in every bite.
• Moist and Tender: The buttermilk ensures a soft and luscious crumb.
• Easy to Make: Simple steps make this a great recipe for both beginners and experienced bakers.

---

Tips

• Preparing the Pan: Ensure your bundt pan is well-greased and floured to avoid sticking.
• Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter.
• Don’t Overmix: Overmixing can make the cake dense. Mix just until the ingredients are combined.

---

Variations and Substitutions

• Citrus Swaps: Replace orange zest with lemon or lime for a different flavor profile.
• Dried Cranberries: Use dried cranberries if fresh ones are unavailable, but soak them in warm water first to rehydrate.
• Nutty Twist: Add chopped pecans or walnuts for added texture.

---

FAQs

Q: Can I use frozen cranberries?
A: Yes! Just toss them in flour before adding to the batter to prevent sinking.

Q: Can this be made ahead?
A: Absolutely. The cake can be baked and stored in an airtight container for up to 2 days. Glaze just before serving.

---

Serving and Suggestions

• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Pair with hot coffee or a spiced tea for a cozy afternoon treat.
• Garnish with sugared cranberries and extra orange zest for a stunning presentation perfect for gatherings.