Print

Moist Cranberry Orange Bundt Cake with Zesty Glaze

Close-up of a slice of cranberry orange cake showing the moist interior, topped with white glaze, caramel sauce, and fresh cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this moist cranberry orange Bundt cake, perfect for holiday gatherings or brunch. It features a tender crumb, bright citrus flavor, and a simple, zesty orange glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large oranges
  • 1/2 cup fresh orange juice
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  5. In a small bowl, whisk together the 1/2 cup orange juice and the dry ingredients in three additions, alternating with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared Bundt pan and spread evenly.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a few drops at a time, if needed to reach a thick but pourable consistency.
  11. Drizzle the zesty orange glaze over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra bright flavor, use a microplane to zest the oranges before juicing them.
  • This cake is excellent served warm or at room temperature for afternoon tea.

Nutrition

Find it online: https://mistyplate.com/cranberry-orange-cake-moist-bundt-recipe/