This Cranberry Orange Bundt Cake recipe has a moist crumb, infused with orange and bursting with fresh cranberries. An Incredibly delicious combination of flavour! It’s a perfect Christmas cake covered with flavourful orange glaze, studded with maple glaze sugared cranberries.
This Cranberry cake is a showstopper Christmas dessert to impress your guests that is easy to make and decorate. All you need is a single bundt pan, a simple glaze, and sugared cranberries and there is no layering or frosting required.
How to make Cranberry Orange Bundt Cake
Preheat the oven to 350°F. Grease the bundt pan with cooking spray or brush with softened butter then dust with flour.
Measure and sift all the dry ingredients and set them aside.
For the orange-infused mixture. Measure and mix the melted butter, oil, and orange zest in a liquid measuring cup. By doing this, the orange zest will have time to infuse and to avoid drying out while preparing other ingredients.
Make the cake batter. In a large bowl, beat eggs, vanilla, and sugar for about 3 minutes or until pale in colour. Add the rest of the wet ingredients and the orange-infused mixture. Beat on low speed then gradually add dry ingredients until incorporated.
In a small bowl toss the cranberries with flour to avoid sinking on the bottom of the cake during baking. Using a spatula, gently fold the cranberries in the cake batter.
Pour evenly on the prepared bundt pan, smooth out the top.
Bake in preheated oven at 350°F for about 50 to 55 minutes or until the cake tester inserted comes out clean.
Remove from the oven and let it cool in the pan for 15 to 20 minutes, then transfer inverted on a cooling rack to cool completely.
For the orange glaze. Mix all the glaze ingredients in a small bowl until blended and smooth. Adjust to your preferred consistency and flavour.
Pour over the cake and decorate with maple glaze sugared cranberries. The glaze and sugared cranberries can be made ahead and stored in an airtight container.
Storage– This cake can be stored at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days. It freezes well too for up to 3 months in an airtight container.
More Holiday Cake Recipes to try
Cranberry Orange Bundt Cake
Watch How to Make It
Equipment
- 12-cup bundt cake pan
Ingredients
- 2 ½ cups cranberries or dried cranberries rehydrated
- ¼ all-purpose flour divided, 2 tbsp for tossing and 2 tbsp for dusting the pan
- Cooking oil spray
For the cake batter
Dry ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- ½ melted butter
- â…“ cup vegetable oil
- 2 tbsp orange zest
- 3 eggs
- 2 tsp pure vanilla extract
- 1 ¼ cups granulated sugar
- ½ cup condensed milk
- ½ cup sour cream
- ¼ cup orange juice
For the orange glaze
- 1 ¼ cups powdered sugar
- 2 ½ tbsp orange juice freshly squeezed
- ½ tsp pure vanilla extract
- 1 tsp orange zest
For the optional garnish
- ½ cup sugared cranberries covered with coarse sugar
- Mint leaves
Instructions
- Preheat the oven to 350°F. Grease the bundt pan with cooking spray or brush with softened butter then dust with flour.
- Measure and sift all the dry ingredients and set them aside.
- For the orange-infused mixture. Measure and mix the melted butter, oil, and orange zest in a liquid measuring cup. By doing this, the orange zest will have time to infuse while preparing other wet ingredients.
- Make the cake batter. In a large bowl, beat eggs, vanilla and sugar for about 3 minutes or until pale in colour. Add the rest of the wet ingredients and the orange-infused mixture. Beat on low speed, then gradually add dry ingredients until incorporated.
- In a small bowl toss the cranberries with flour to avoid sinking on the bottom of the cake during baking. Using a spatula, gently fold the cranberries into the cake batter. Pour evenly on the prepared bundt pan and smooth out the top.
- Bake in preheated oven at 350°F for about 50 to 55 minutes or until the cake tester inserted comes out clean.
- Remove from the oven and let it cool in the pan for 15 to 20 minutes, then transfer inverted on a cooling rack to cool completely.
- For the orange glaze. Mix all the glaze ingredients in a small bowl until blended and smooth. Adjust to your preferred consistency and flavour. Pour over the cake and decorate with maple glaze sugared cranberries.
