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Cranberry Orange Bundt Cake Recipe

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4.1 from 56 reviews

  • Author: Amina
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

This delightful Cranberry Orange Bundt Cake combines the tartness of cranberries with the bright, zesty flavor of orange in a moist, tender cake. Enhanced by a smooth cream cheese glaze with hints of vanilla and orange zest, this cake is perfect for festive occasions or a special treat with afternoon tea.

Ingredients

Cake

  • 1 cup butter, softened (plus more for the pan)
  • 3 cups all-purpose flour (plus more for the pan)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 (99 gram) box vanilla pudding mix
  • 1 ¾ cups sugar
  • 1 Tbsp orange liquor
  • 1/3 cup fresh orange juice
  • Zest of one orange
  • 5 large eggs
  • 1 cup sour cream
  • 2 cups frozen cranberries

Cream Cheese Glaze

  • 4 oz cream cheese
  • 2 cups icing sugar (confectioner’s sugar)
  • 2-3 Tbsp milk
  • 1 tsp vanilla extract
  • Zest of one orange (for garnish, optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Melt 1-2 Tbsp butter and use it to grease a Bundt pan thoroughly. Dust the pan with flour, tapping out any excess, then set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, vanilla pudding mix, baking soda, baking powder, salt, and the zest of one orange until combined.
  3. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation.
  5. Add liquids: Mix in the orange juice and orange liquor until fully combined.
  6. Combine wet and dry: Alternately add the dry flour mixture and sour cream to the batter in three additions, starting and ending with the flour mixture. Mix gently after each addition, being careful not to overmix.
  7. Fold in cranberries: Gently fold the frozen cranberries into the batter to distribute them evenly without breaking them.
  8. Pour batter and bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
  9. Cool the cake: Allow the cake to cool in the pan for 30 minutes. Then, carefully remove it from the pan and place it on a cooling rack to cool completely. Brush off any excess flour from the surface.
  10. Prepare cream cheese glaze: In a bowl, beat the softened cream cheese until smooth. Gradually add the icing sugar and vanilla extract while mixing. Add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency. Beat on high speed for 3-4 minutes to remove lumps.
  11. Finish and serve: Pour the cream cheese glaze evenly over the cooled cake. Sprinkle with orange zest if desired for an extra burst of citrus aroma and color. Slice and serve.

Notes

  • Use frozen cranberries directly without thawing to prevent them from bleeding too much color into the batter.
  • For extra orange flavor, consider adding a teaspoon of orange extract to the batter.
  • If you don’t have orange liquor, you may substitute with Grand Marnier or triple sec, or omit it altogether.
  • To keep the glaze smooth, make sure the cream cheese is at room temperature before starting.
  • Store cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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