This post may contain affiliate links. Please read our disclosure policy.
Cranberry Orange Bundt Cake with sweet and tart flavors of orange and cranberries makes an impressive and delicious holiday bundt cake!
When topped with a tangy orange glaze and sugar-coated fresh cranberries, it tastes out-of-this-world delicious!
If you love our Cranberry Orange Cookies, then you’ll love the flavor in this cake. It is one of our favorite Cake Recipes and Dessert Recipes.
Table of Contents
Why You’ll Love This Cake
- Bundt Cake – People love it because it is a Bundt Cake! Why, it’s easy. Bundt cakes, like my Chocolate Cherry Bundt Cake, are so popular. Why? It’s one pan, a Bundt Cake Pan, one layer of batter, and that’s it!
- Orange Cranberry Flavor – The combination of orange and cranberry is delicious, very popular and festive, especially at the holidays.
- Pretty – When topped with sugared cranberries, candied oranges, and mint leaves, this cake makes a beautiful presentation.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Orange Cranberry Cake
- Eggs
- Sugar
- Vegetable oil
- Buttermilk
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Fresh Cranberries
- Orange Zest
Orange Glaze
- Powdered Sugar
- Orange Juice
- Orange Zest
Garnish
- Sugared Cranberries – Fresh cranberries rolled in granulated sugar for a lovely garnish.
- Candied Oranges
- Mint Leaves
How To Make Cranberry Orange Cake
- Heat the oven to 350°. Spray a bundt cake pan well with cooking spray, then dust well with flour.
- In a large bowl, whisk the eggs, sugar, oil, buttermilk and vanilla together until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Mix the flour into the eggs, then stir in the cranberries and orange zest.
- Spread the batter evenly in the prepared pan and bake for 45 to 50 minutes or until a toothpick comes out clean.
- Remove and cool for 20 minutes, then invert onto a serving plate.
- Mix the glaze ingredients together and pour over the cake.
- Decorate with sugared cranberries and candied oranges.
How To Make The Orange Glaze
- In a medium bowl, stir together 1-1/2 cups powdered sugar, 2 to 3 tablespoons of orange juice, and 1 teaspoon orange zest.
How To Make Sugared Cranberries
- Combine 1 ½ cups sugar with ½ cup water and bring to a boil.
- Simmer for 3 minutes, then add a cup of fresh cranberries.
- Remove from the heat and mix well until all the cranberries are coated with the syrup.
- Spread a cup of granulated sugar around a flat pan.
- Using a slotted spoon so no excess syrup is removed, place the cranberries into the sugar and toss well to coat.
- Let them dry for 30 minutes or longer.
How To Make Candied Oranges
- Slice the oranges very thin.
- Place the orange slices in a pan and cover with water. Bring to a boil and cook for 3 minutes.
- Pour off the water.
- Add 1 ½ cups granulated sugar and ½ cup water to the pan and bring to a simmer.
- Simmer for 8 minutes.
- Remove from the syrup and place on a rack to dry.
- Dry for at least an hour and dust with sugar.
Recipe Tips
- Extra Cranberries. While cranberries are in season, buy a few extra bags and freeze them, and then you can make this luscious cranberry orange cake all year round.
- Prevent Sticking. To prevent the cake from sticking to the bundt cake pan, spray the inside of the cake pan with cooking spray, or rub the inside of the pan with butter, and then dust with flour. After the cake has baked, let the cake cool in the pan for 20 minutes, then tip the pan and shake a little to loosen. If the cake cools too long in the pan, it may cause it to stick.
- Room Temperature. Bring eggs to room temperature before starting. So be sure to pull them out of the fridge before starting to make the cake.
- Cake Didn’t Rise? Check the expiration dates on the baking powder and baking soda. If baking powder is expired, the cake won’t rise.
FAQs
Store the cake in an airtight container in the refrigerator for up to 5 days.
Yes. You can freeze it as individual slices or as a whole. You can freeze the cake, when placed in a freezer-safe, airtight container for up to 3 months.
Yes. However, they need to be plumped up first. Therefore, soak the dried cranberries in orange juice for approximately 15 minutes before starting. Be sure to drain the orange juice completely before using them in the recipe.
More Cranberry Recipes
If you made this recipe and loved it, let us know by leaving a comment and rating.
Recipe
Equipment
Ingredients
Cake
- 3 large eggs room temp
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh cranberries
- 3 tablespoons orange zest
Orange Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 cup sugared cranberries optional
Instructions
- Heat the oven to 350°. Spray a bundt cake pan well with cooking spray, then dust well with flour.
- In a large bowl, whisk the eggs, sugar, oil, buttermilk and vanilla together until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Mix the flour into the eggs, then stir in the cranberries and orange zest.
- Spread the batter evenly in the prepared pan and bake for 45 to 50 minutes or until a toothpick comes out clean.
- Remove and cool for 20 minutes, then invert onto a serving plate.
- Mix the glaze ingredients together and pour over the cake.
- Decorate with sugared cranberries and candied oranges.
Comments
No Comments