Cranberry Orange Bundt Cake: A Holiday Delight

This Cranberry Orange Bundt Cake is everything you’ve been looking for in a holiday dessert. It’s rich, buttery, and packed with flavor. From the tangy, juicy cranberries to the sweet, citrusy orange glaze, every bite feels like a celebration. Perfect for holiday parties, brunches, or as a delightful treat anytime you need a little joy, this cake will definitely be a crowd-pleaser.

Reader Reviews:

• Emma says: “This cake is amazing! I make a cake every week to take to tennis, and this one was voted my best cake ever! I’ve been making cakes since 2008! ★★★★★”
• Sherrille shares: “I was a bit skeptical at first, as most similar recipes I’ve tried have been dry. But OMG, this one is moist and perfectly delicious! I made mini-Bundts for gifts, and everyone raved about the flavor and moistness! ★★★★★”
• Andi comments: “I made this a few weeks ago, and it was absolutely amazing. I plan to make it for Christmas morning breakfast. I mean, why not? Yum! ★★★★★”

Cranberry & Orange: A Perfect Holiday Pairing

The combination of cranberry and orange is just a match made in dessert heaven. While pumpkin, peppermint, and chocolate are all popular flavors this season, cranberry orange is often underrated. The tartness of the cranberries and the zesty citrus flavor of the orange create a perfect balance that cuts through the richness of holiday desserts.

This Cranberry Orange Bundt Cake brings together these flavors beautifully, adding a refreshing touch to your holiday spread.

Behind the Recipe

The base cake for this recipe comes from my chai Bundt cake, which has been a favorite of mine. The foundation of that cake was super buttery and moist, and after a few tweaks, it was transformed into a holiday masterpiece.

Key Ingredients:

• All-Purpose Flour: This is the base of your cake batter. It’s sturdy enough to handle the moisture from the cranberries and other ingredients.
• Butter: Make sure it’s room temperature but still cool to the touch. This ensures it can cream perfectly with the sugar.
• Sugars: We use both brown sugar for depth and granulated sugar for sweetness.
• Oranges: Fresh orange zest and juice are essential for that vibrant citrus flavor. I highly recommend using fresh juice rather than store-bought for the best results.
• Eggs, Sour Cream, and Milk: These add richness and moisture, making the cake extra tender.
• Fresh Cranberries: The star of the show! You can use frozen cranberries as well, but don’t thaw them. Just toss them in flour to avoid them sinking to the bottom.

The Secret to a Moist Bundt Cake

Bundt cakes tend to dry out because they are larger and denser. But this one is different! To keep it moist and tender:

• Sour Cream: A little secret ingredient that adds tons of moisture.
• Butter & Cream Cheese: These fat ingredients ensure your cake is rich and soft.
• Use Room Temperature Ingredients: This ensures a smoother batter and avoids curdling.

Swirling Cinnamon-Sugar for a Beautiful Finish

The cinnamon-sugar swirl is a fun twist. Simply sprinkle half of the cinnamon-sugar mixture between the layers of batter in the pan. As the cake bakes, the cinnamon will create a beautiful marble effect inside.

Pro Tip: Try not to let the cinnamon-sugar touch the edges of the Bundt pan, as this can make the cake stick when you invert it.

Easy Orange Glaze

What’s a cranberry orange cake without an orange glaze? This glaze is light, sweet, and tangy, perfectly complementing the cake’s flavors. The glaze is a bit thin, but don’t worry—it will set beautifully on top of the cake, giving it a glossy finish.

For an alternative, try brown butter icing or cream cheese frosting, both of which would work wonderfully with this cake.

How to Make This Cake a Success:

Here are a few tips to make sure your Cranberry Orange Bundt Cake turns out perfectly every time:

• Room Temperature Ingredients: Let your butter, eggs, and milk come to room temperature before mixing. This helps everything combine smoothly and ensures a light texture.
• Use Parchment Paper: For an easy release, line your Bundt pan with parchment paper. It’ll help you get that gorgeous, clean finish.
• Cool Completely: Let your cake cool in the pan for about 15 minutes before inverting. This gives it time to set and prevents it from breaking.
• Reheat the Glaze: After your cake has cooled, drizzle the orange glaze over the top. If it has thickened too much, just reheat it for a few seconds.

FAQ:

Q: Can I use frozen cranberries?
A: Yes, but don’t thaw them. Frozen cranberries work great in this recipe, but make sure you coat them in flour before adding them to the batter to avoid them sinking to the bottom.

Q: Can I make mini Bundt cakes instead of one large one?
A: Absolutely! This recipe works great for mini Bundt cakes. Just adjust the baking time accordingly, and you’ll have perfect individual portions!

Q: Can I substitute the buttermilk?
A: If you don’t have buttermilk, you can use whole milk as a substitute. The acidity from the lemon juice or vinegar (if needed) will still help activate the baking soda.

Q: Can I add nuts to this cake?
A: Yes, you can! Walnuts or pecans would be a fantastic addition. Just fold them into the batter or sprinkle them on top before baking.

Q: How long can I store the cake?
A: This cake stores wonderfully! Keep it covered at room temperature for up to 3 days or refrigerate it for up to 5 days. You can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then foil.

Conclusion:

This Cranberry Orange Bundt Cake is the perfect balance of tangy cranberries, zesty orange, and a touch of cinnamon. It’s wonderfully moist, full of flavor, and topped with a beautiful orange glaze. Whether you’re celebrating the holidays or just want a sweet treat for brunch, this cake will never disappoint. Try it for your next gathering—you’ll be the star baker, guaranteed!