Home » Desserts » Cakes » Cranberry Orange Bundt Cake

This post may contain Affiliate links. Please read my Disclaimer.

Cranberry Orange Bundt Cake

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.
Cranberry Orange Bundt Cake
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.

Cranberry Orange Bundt Cake
Cranberry orange bundt cake

Cranberry Orange Bundt Cake

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

Red Velvet Christmas Cake

Banana Bundt Cake

Custard Cake 

Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake recipe has a moist crumb, infused with orange and bursting with fresh cranberries. An Incredibly delicious combination of flavour!
Print Share Pin
5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: cranberry orange bundt cake, Cranberry orange cake
Author: Maricel
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 12

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
    • 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

    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.

    Notes

    Storage- This cake can store at room temperature in an airtight container unless it's very hot where you are. Freezes well for up to 3 months.
    Nutrition Facts
    Cranberry Orange Bundt Cake
    Amount Per Serving
    Calories 319 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 50mg17%
    Sodium 352mg15%
    Potassium 147mg4%
    Carbohydrates 65g22%
    Fiber 2g8%
    Sugar 42g47%
    Protein 5g10%
    Vitamin A 192IU4%
    Vitamin C 10mg12%
    Calcium 101mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *

    Recipe Rating