Cranberry Bundt Cake

This Cranberry Orange Pound Cake recipe is the perfect way to indulge your sweet tooth. This cake has a moist, fluffy crumb. And is sure to be a hit at your next holiday gathering. This cranberry bundt cake is made with fresh or frozen cranberries, orange zest, and topped with a sweet orange glaze. It’s an easy cake to make for your holiday table!

 

Imagine this: a cake that isn’t fussy about being decorated, mixes up in minutes, and has a wonderful tart flavor that can’t be beat. A cranberry orange pound cake was made for the holiday season.

Best part? It’s your baking bestie, whether you’re a kitchen wizard or newbie. So, if you’re after a slice of heaven, bake the Cranberry Orange Bundt Cake. It’s like sunshine for your taste buds!

Don’t get me wrong I love a good layer cake but nothing beats the homey comfort and ease of making a bundt cake with a simple glaze. And when it’s winter time I have to bake something with cranberries! So a pound cake with fresh cranberries and orange was a must make. 

This recipe starts with my sour cream pound cake recipe. I added in orange zest into the cake batter for maximum orange flavor. And of course tart cranberries. This all gets spread into a bundt cake and topped with a sweet orange glaze.

See Also:

• If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Why You Will Love Cranberry Orange Bundt Cake

• Can Make Any Time Of Year – I used fresh cranberries, but you can also use frozen cranberries so you can bake this cake any time of year!
• Great Make Ahead Cake – You can make this cake up to 2 days ahead of time, making this an easy Christmas dessert to serve to guests.
• Wonderful to freeze – Bundt cakes freeze wonderfully for up to 3 months, so you can serve and freeze leftovers!

Ingredients Needed

For the pound cake batter:

• 2 ½ cups (300 g) all-purpose flour- All-purpose flour is a good choice for this recipe because it provides structure to the cranberry orange bundt cake without making it too dense. Be sure to measure your flour correctly so your cake doesn’t come out dry. 
• ½ teaspoon salt
• ½ teaspoon baking powder- Do not confuse baking powder and baking soda! They are not the same thing. Make sure both are fresh. You can read more here about baking powder vs. baking soda. 
• ½ teaspoon baking soda
• 1 cup (227 g) sour cream – I recommend using full fat sour cream for best texture. You can sub for full fat plain greek yogurt.
• 1 Tablespoon orange zest – From the zest of about 1 large orange. Save the orange because you will use the juice to make the glaze! Be sure to zest the orange before you juice it, so you don’t lose any of the essential oils.
• 1 teaspoon vanilla extract
• 1 cup (2 sticks, 226 g) unsalted butter softened- Be sure to use softened butter, and not cold or slightly melted butter. If your butter is too soft, or too cold it won’t be able to cream well with the sugar and cake will not rise and be fluffy.
• 2 ¼ cups (450 g) granulated sugar – I used all granulated sugar but you could swap 1/2 of the sugar for brown sugar for a bit more flavor. 
• 4 large eggs- Make sure your eggs are at room temperature so they blend into the mixture and do not seize up the butter.
• 2 cups fresh cranberries – I toss the cranberries in a tablespoon of flour first so they don’t sink into the bottom of the cake. Fresh cranberries add tartness and flavor to the cranberry orange bundt cake. You can also use frozen cranberries. I recommend thawing them first. 

Orange Glaze:

• 1 ½ cups (170 g) confectioners sugar or powdered sugar – If you don’t have any, make your own powdered sugar in a food processor.
• 2-3 tablespoons orange juice

How to Make Cranberry Orange Bundt Cake

Prepping the Oven:

Position a rack right in the center and preheat your oven to a toasty 350°F/177°C.

Mixing the Dry Ingredients:

In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Stir in a pinch of salt.

Combine sour cream, orange and vanilla.

In a small bowl stir together the room-temperature sour cream, the zest from one big, juicy orange, and a dash of vanilla. Set this flavor-packed mix aside.

Creaming the Butter and Sugar:

In a large mixing bowl with an electric mixer, (you can use a hand mixer or use a stand mixer with a paddle attachment), cream together the softened unsalted butter and the granulated sugar. Beat on medium-high speed until the mixture is light and fluffy – about 2 to 3 minutes.

Adding the Eggs:

Add the egg one at a time to the butter mixture making sure to give your mixing bowl a good scrape after each addition. 

Mixing Wet and Dry:

Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.

Start by adding 1/3 of the flour mixture and blend just until incorporated.

Then add in 1/2 of the sour cream mixture and blend to combine.

Then repeat again with the flour, the rest of the sour cream and finish with adding the rest of the dry ingredients.

Fold in cranberries. Make sure you tossed them in a tablespoon of flour so they don’t sink to the bottom of your cake. And if you’re using frozen cranberries I like to thaw them first then blot them with a paper towel so there isn’t extra moisture.

Prepping the Bundt Pan:

Grease and flour your bundt cake pan well. I recommend using melted shortening and use a pastry brush to brush on to the bundt pan. Or you can make and use a cake pan release. Or use a non stick spray with flour. 

I do not recommend using melted butter as it will actually make your cake stick more. 

Pour in the batter into the prepared pan and spread into an even layer. 

Baking the cranberry orange bundt cake:

Bake in the preheated oven on a center rack and let it bake for approximately 50-60 minutes. 

You’ll know it’s done when the top is a golden brown wonder and a toothpick or cake tester comes out clean or with just a few moist crumbs clinging on. Give it a little rest in the pan for 10 minutes, and then flip it onto a cooling rack. You will want to let the whole cake cool completely on a wire rack before icing.

Making the Orange Glaze:

While the cake works its magic in the oven, let’s whip up the icing. In a small bowl, mix together the confectioner sugar and mix it up with the orange juice. You want it thick but still pourable.

Drizzling the Glaze:

Once your beautiful cranberry orange cake has cooled, it’s time for the grand finale. Drizzle that delightful orange glaze over the cranberry orange bundt cake, and get ready to savor every slice!

Recipe Variations

• Substitute gluten-free flour for the all-purpose flour in this recipe. Just be sure to use a gluten-free flour blend that is designed for baking
• Nutty Addition. For a crunchy texture and extra flavor, fold in chopped nuts like pecans or walnuts into the batter. Add 1 cup of toasted nuts to the batter.
• Make A Vanilla Glaze. Swap the orange juice for milk to make an easy vanilla glaze.
• Frost with cream cheese frosting. Instead of a glaze, make my easy cream cheese frosting to top this bundt cake with.
• Swirl in cranberry sauce. If you don’t have cranberries or want more cranberry flavor, try swirling in some leftover cranberry sauce.

Storage Instructions

To keep the cranberry orange bundt cake fresh, store leftovers in an airtight container for up to 3 days. In warmer weather, it’s advisable to store it in the refrigerator to maintain its texture and flavor for up to 5 days.

This cranberry orange bundt cake also freezes well. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It can be frozen for up to three months. Thaw in the refrigerator before serving.

Recipe FAQs

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