Cranberry Orange Bundt Cake

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We love freshly fallen snow and an overfilled stocking as much as the next person, but nothing can touch the distinct holiday feeling like a delicious Christmas cake with a cup of hot cocoa.

Moist, fluffy orange-flavored cake that is studded with tart, juicy cranberries, this Orange Cranberry Bundt Cake makes a gorgeous centerpiece at the Christmas table and is a great festive holiday dessert.
It's deliciously buttery, fluffy, and bursting with winter flavors. And, unlike other cakes, it doesn't require any buttercream or frosting. A simple glaze on top is enough to turn this simple bake into a stunner!
The combination of orange and cranberry is a classic holiday flavor and for good reason! If you haven’t tried this amazing combination, you are missing out. This stunning cake beautifully highlights the natural flavors of both these seasonal fruits. The sweet flavor of the oranges is balanced by the tartness of fresh cranberries.
Here are some of the other recipes that you can make during the holiday season: How can the cake be stored?

You can store this cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 7 days.


Extra Notes
  • Toss the cranberries in all-purpose flour before folding them into the cake batter. This dusting of flour helps keep the cranberries afloat during the baking process and prevents them from sinking into the bottom of the cake.
  • Can frozen berries be used for this recipe? Yes, frozen cranberries work great and there is no need to thaw them.
  • Cakes baked in bundt tins can become difficult to release and remove if the tin isn't greased properly. So, make sure to use the non-stick type of bundt tin, grease it thoroughly with butter, and dust it with flour.



If you make this Cranberry Orange Bundt Cake, I would love to know how it turned out! Please let me know by leaving a comment below.



Cranberry Orange Bundt Cake Cranberry Orange Bundt Cake
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 10 people
Calories per serving: 495kcal





Ingredients:
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 1/2 cup granulated sugar
  • 180 g unsalted butter, melted (not hot)
  • 1/3 cup light olive oil
  • Zest of 1 orange
  • 1 cup buttermilk, at room temperature
  • Juice of 1 orange
  • 2 teaspoons vanilla extract
  • 2 cups fresh cranberries, rinsed, dried and tossed with 1/2 Tbsp flour
  • 1 cup powdered sugar
  • 3 Tbsp freshly squeezed orange juice
Instructions:
  1. Preheat oven to 180˚C with a rack in the center of the oven.
  2. Generously butter and flour a bundt pan, tapping out excess flour and then set aside.
  3. In a large mixing bowl, beat together eggs and sugar for 3 minutes with a on high speed, until pale in color.
  4. Add the olive oil, melted butter, vanilla extract, the orange zest, the orange juice, the buttermilk and blend until everything is mixed.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt and then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
  6. Toss the cranberries ( that were tossed with flour) and fold them into the batter.
  7. Pour batter into the prepared bundt pan. Bake at 180˚C for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Allow it to cool for about 15 minutes in the pan, then invert onto a wire rack and cool completely before drizzling with orange glaze.
  8. Pour batter into the prepared bundt pan. Bake at 180˚C for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Allow it to cool for about 15 minutes in the pan, then invert onto a wire rack and cool completely before drizzling with orange glaze.
  9. In a small bowl, combine powdered sugar and the freshly squeezed orange juice and stir together until smooth to have a thick pourable consistency. You can add more orange juice to thin out the glaze and more powdered sugar to thicken it up.
  10. Drizzle the glaze over the cake and serve!

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