Few things scream “holiday cheer” quite like the combination of tangy cranberries and bright, zesty oranges. This Cranberry Orange Bundt Cake strikes the perfect balance of tart, sweet, and citrusy flavors, wrapped up in a soft, buttery cake. It’s festive enough for celebrations, but simple enough to bake on a cozy weekend.
Hook statement: Craving the flavors of the holidays? This Cranberry Orange Bundt Cake will leave your kitchen smelling like pure magic—and your taste buds thanking you!
Why You’ll Love This Recipe
- It’s a gorgeous centerpiece for any holiday table.
- The combination of cranberries and orange zest is classic and irresistible.
- Moist, tender, and packed with flavor—no dry cakes here!
- It’s easier to make than it looks, thanks to simple ingredients and no-fuss instructions.
Ingredients Breakdown
Essentials
- All-Purpose Flour: Gives the cake its structure. If you’re gluten-free, use a 1:1 gluten-free baking flour blend.
- Fresh Cranberries: The tartness balances the sweetness of the cake. If you only have frozen cranberries, just thaw and pat them dry.
- Orange Zest & Juice: Adds bright, citrusy flavor. Use fresh oranges for the best flavor.
- Butter: For that rich, bakery-style texture and flavor. Use unsalted to better control the salt levels.
- Granulated Sugar: Sweetens the cake without overpowering the orange and cranberry flavors.
- Eggs: Help bind everything together while making the cake fluffy.
- Powdered Sugar: For a simple glaze to drizzle on top—because who doesn’t love a pretty finish?
Pro Tips:
To prevent the cranberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This ensures they’re evenly distributed throughout the cake!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or non-stick spray. Lightly dust with flour to ensure the cake releases easily.
- In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 2-3 minutes of mixing.
- Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Gently fold in the cranberries, ensuring they’re evenly distributed but not crushed.
- Pour the batter into the prepared Bundt pan, smoothing out the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before turning it out onto a wire rack. Allow it to cool completely before glazing.
- For the glaze, whisk together powdered sugar and a few teaspoons of fresh orange juice until you reach your desired consistency. Drizzle it over the cooled cake.
Chef’s Tips and Tricks
- Make sure your Bundt pan is greased and floured evenly—this cake is too pretty to leave half stuck in the pan!
- If fresh cranberries aren’t in season, you can substitute with dried cranberries. Soak them in warm water or orange juice for 10 minutes to plump them up!
- Want to take it to the next level? Add a teaspoon of almond extract for extra depth of flavor.
Recipe Variations and Serving Suggestions
- Mini Bundt Cakes: Make individual servings by using a mini Bundt pan. Just adjust the bake time to around 25-30 minutes.
- Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Pairings: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
FAQs
- Can I make this cake ahead of time?
- Absolutely! It tastes even better the next day as the flavors have more time to mingle. Store covered at room temperature for up to 3 days.
- Can I freeze the cake?
- Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before glazing.
- What’s the best way to store leftovers?
- Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Cranberry Orange Bundt Cake
Prep Time: 20 minutes | Cook Time: 50-60 minutes | Servings: 12 slices
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 Tbsp orange zest
- 1/3 cup fresh orange juice
- 1/2 cup milk
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar (for glaze)
- 2-3 tsp orange juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream together butter and sugar until fluffy. Add eggs, one at a time, then mix in zest and orange juice.
- Alternate adding dry ingredients and milk, starting and ending with the dry ingredients. Fold in cranberries.
- Pour batter into the prepared pan and bake 50-60 minutes. Cool before glazing.
- For the glaze, combine powdered sugar and orange juice. Drizzle over cooled cake and serve!
I’d love to see your creations! If you whip up this Cranberry Orange Bundt Cake, drop a comment below or tag me using #TheKitchensAid on social media. Happy baking!
