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Moist Cranberry Orange Bundt Cake

Close-up of a cranberry orange cake cut in half, showing bright cranberries in the yellow crumb.
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A simple recipe for a moist and flavorful cake featuring the balance of tart cranberries and bright orange zest, perfect for holidays.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 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 degrees F (175 degrees 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, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, whisk together the milk and orange juice.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Gently fold in the chopped cranberries.
  9. Pour the batter into the prepared Bundt pan.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, whisk together the powdered sugar and 1 tablespoon of orange juice to create a thin glaze.
  13. Drizzle the glaze over the cooled cake before serving.

Notes

  • If using frozen cranberries, do not thaw them before adding them to the batter.
  • For extra orange flavor, you can substitute some of the milk with buttermilk.
  • Chop the cranberries coarsely to ensure they distribute evenly throughout the cake.

Nutrition

Find it online: https://cookerykings.com/cranberry-orange-cake-recipe/