Cranberry Orange Bundt Cake
With its vibrant flavors of cranberries and orange, this bundt cake balances perfect the tart and sweet flavors. The cake is complemented by a tangy orange glaze that adds the perfect finishing touch that is perfect for the holiday season.
Servings 10
Calories 416kcal
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.
Notes
- 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.
- 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.
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.
Candies 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.
Nutrition
Calories: 416kcal | Carbohydrates: 93g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 267mg | Potassium: 204mg | Fiber: 2g | Sugar: 60g | Vitamin A: 135IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg
