Claudia Martinez
Cranberry Bundt Cake Recipe.
Cranberry Bundt Cake Recipe
Cranberry Bundt Cake with soft, moist crumbs, orange glaze, and fresh cranberries. Orange and cranberry cake is the perfect holiday dessert.
Servings 12 people
Calories 497kcal
Cost $8-$12
Ingredients
To make the orange cranberry cake:
- 2 cups fresh cranberries, washed, dry and mixed with 1/2 tablespoon flour
- 1 tablespoon orange peel, from 1 orange, plus more for glaze
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup milk, room temperature
- 2 teaspoons vanilla
- 1/3 cup light olive oil or canola oil
- 12 tablespoons unsalted butter, melted (not hot)
- 2 cups granulated sugar
- 3 large eggs, room temperature
For orange glaze paint and additives:
- 1 cup sweetened cranberries, optional garnish
- 1 teaspoon orange peel
- 3 tablespoons fresh orange juice, or desired consistency
- 1 1/2 cups powdered sugar
Instructions
How to make Cranberry Bundt Cake:
- Preheat oven to 350°F with rack in center of oven. Cream butter and flour generously in Bundt skillet, scraping off excess flour.
- In a large bowl, beat eggs and sugar together for 3 minutes on high speed until pale in color.
- Add the olive oil, then the melted butter, and finally the vanilla extract, mixing each ingredient and then blending the curds until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then mix the dry ingredients into the wet ingredients on low speed until flour streaks disappear.
- Add the cranberries with 1/2 tablespoon of the flour and stir with 1 tablespoon of the orange peel.
- Pour the mixture into the prepared skillet. Bake at 350 F for 55-60 minutes, or until a toothpick comes out clean with some moist crumbs. Cool 15 minutes in the skillet, then flip onto a wire rack and let cool completely before spraying with orange paint.
To make the orange glaze:
- In a small bowl, combine powdered sugar, fresh orange juice, and a little orange zest. Stir together until smooth. It should be thick and breakable. Add more orange juice to thin the glaze and more powdered sugar to thicken it.
This is just such a wonderful cake, moist and fluffy and yummy and also beautiful. I made it a few times and every time it just flew away. Natasha makes it so easy to follow. Thank you so much!!!
This cake came out moist and very fluffy. Recipe was straightforward and easy to follow . This will be my go to celebration cake anytime. Thank you for a lovely recipe
Made this cake for Christmas dinner and it came out perfect. The flavour was amazing and got so much compliments. Wish I could post the picture of the final product.
I made de cranberry orange bunt cake how delicious. But vegan version it was so delicious I recommend it!!! My husband love it so much so did the neighbors. Sending many blessings from Puerto Rico.
This cake is so pretty and so yummy! I didn’t have any oil so I used butter for both the butter and oil measurements. I put extra cranberries in and wish I had added more because it’s such a party in your mouth when you bite into one of them.
Absolutely delicious cake. Was a huge hit for Christmas dessert.
Hi, how would you store this if you made it a day ahead? Thank you!
Love your recipes
Absolutely fantastic Christmas cake! It is really delicious and easy to cook. I garnished it with sugared cranberries that added a special flavor and festive look.