Have you ever found yourself wandering through a holiday market, captivated by the aroma of fresh, baked goods wafting through the air? The cheerful bustle and vibrant colors always seem to awaken a desire to create those festive flavors in our own kitchens. Enter this Cranberry Bundt Cake with Orange Glaze, a delightful combination of tart cranberries and zesty citrus that encapsulates the spirit of the season. This easy, festive dessert not only looks impressive but also offers the comforting satisfaction of homemade baking, making it a true crowd-pleaser for holiday gatherings.
Imagine the delight on your loved ones' faces as they slice into this beautifully adorned cake—its soft, moist crumb bursting with juicy cranberry bites and kissed with the sweet brightness of an orange glaze. Plus, the beauty of this recipe lies in its versatility; you can whip it up in no time and even store it in the freezer for later—a perfect solution for unexpected guests!
Ready to infuse some holiday cheer into your baking? Let’s jump into the recipe and discover how to create this scrumptious Cranberry Bundt Cake together!
Why is this Cranberry Bundt Cake a Must-Bake?
Impressive appearance: The stunning orange glaze and sugared cranberries make it a centerpiece at any gathering.
Bursting with flavor: The blend of tart cranberries and zesty orange creates a flavor explosion that’s perfect for the holidays.
Easy preparation: This recipe uses simple ingredients and straightforward steps, making it accessible for bakers of all levels.
Versatile options: Feel free to swap cranberries with your favorite berries or add unique flavor notes for a twist.
Make-ahead friendly: Bake it in advance and store it for unexpected guests, ensuring you always have a delightful dessert at hand. If you love festive treats, check out the Snickerdoodle Bundt Cake for another delicious option!
Cranberry Bundt Cake Ingredients
• Get ready to bake this festive delight!
For the Cake
- Large Eggs – Provides structure and richness; use room temperature eggs for better incorporation.
- Granulated Sugar – Sweetens the cake and aids in moisture retention.
- Unsalted Butter – Adds richness; melt and let it cool slightly to avoid cooking the eggs.
- Light Olive Oil or Canola Oil – Introduces moisture and tenderness.
- Vanilla Extract – Enhances flavor complexity for a delightful aroma.
- Buttermilk – Adds acidity and moisture, perfect for a soft crumb.
- All-Purpose Flour – The main structural component that holds everything together.
- Baking Powder & Baking Soda – Essential leavening agents for rising the Cranberry Bundt Cake.
- Salt – Balances sweetness and enhances overall flavors.
- Orange Zest – Adds a fragrant citrus flavor that brightens the cake.
- Fresh Cranberries – Provides tartness and juicy flavor bursts; rinse and dry for even distribution.
For the Orange Glaze
- Powdered Sugar – Sweetens and creates a smooth texture for the glaze.
- Freshly Squeezed Orange Juice – Adds a citrusy kick; adjust consistency with more sugar or juice if needed.
Optional Garnish
- Sugared Cranberries – Provides texture and visual appeal; a charming finishing touch for the cake.
Step-by-Step Instructions for Cranberry Bundt Cake
Step 1
Begin by preheating your oven to 350°F (175°C). While the oven warms up, generously butter and flour your bundt pan, ensuring every nook is coated to prevent sticking. This step is crucial to achieve a smooth release when it’s time to unveil your beautiful Cranberry Bundt Cake. Set the prepared pan aside as you gather the ingredients for the batter.
Step 2
In a large mixing bowl, beat the large eggs and granulated sugar together on high speed for about 3 minutes until the mixture appears pale and fluffy. This aeration is vital for your cake’s structure, helping it rise beautifully in the oven. Once you achieve this light texture, it’s time to add more luscious flavors to the mix.
Step 3
Next, pour in the melted unsalted butter and light olive oil. Stir in the vanilla extract and buttermilk until everything is thoroughly combined and smooth. This mixture will contribute richness and moisture to your Cranberry Bundt Cake, creating a tender crumb that everyone will adore. Ensure the butter isn’t hot, to avoid scrambling the eggs, and mix until well incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually combine these dry ingredients into your wet mixture, stirring gently until just incorporated and no flour streaks remain. Be careful not to overmix, as this could lead to a dense cake. The batter should be slightly thick and velvety, ready to embrace those tart bursts from the cranberries.
Step 5
To add that signature tartness to your Cranberry Bundt Cake, toss the rinsed and dried fresh cranberries with a tablespoon of flour to coat them lightly. This will help them distribute evenly throughout the batter. Gently fold the floured cranberries and the fragrant orange zest into the batter, ensuring that they’re evenly spread without overworking the batter.
Step 6
Now it’s time to pour your batter into the prepared bundt pan. Use a spatula to scrape every last bit of that delightful mixture into the mold, smoothing the top slightly to ensure even baking. Bake in your preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out with moist crumbs, indicating that the cake is perfectly cooked.
Step 7
Once baked, remove the Cranberry Bundt Cake from the oven and let it rest in the pan for about 15 minutes. This resting period allows the cake to firm up slightly, making it easier to invert without breaking. After the time is up, gently run a knife around the edges before inverting the cake onto a wire rack to cool completely.
Step 8
To prepare the orange glaze, whisk together the powdered sugar and freshly squeezed orange juice in a small bowl until the mixture is smooth and glossy. Adjust the consistency by adding more sugar for thickness or more juice for a pourable texture, depending on your preference. Once your cake has cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides, creating that irresistible finish.
Expert Tips for the Best Cranberry Bundt Cake
- Pan Preparation: Properly butter and flour the bundt pan to ensure an easy release; a non-stick pan works wonders too.
- Room Temperature Eggs: Using room temperature eggs helps with better incorporation and texture; plan ahead to take them out of the fridge.
- Mixing Dough: Avoid overmixing the batter, as this can lead to a dense cake; mix until just combined to keep it light and fluffy.
- Cranberry Coating: Tossing fresh cranberries with flour before folding them into the batter prevents them from sinking, ensuring every slice is bursting with cranberry goodness.
- Resting Time: Allow the cake to rest in the pan for 15 minutes before inverting to prevent breaking; patience pays off for a beautiful release.
- Glaze Consistency: Adjust the orange glaze's thickness by gradually adding more sugar for a thicker drizzle or juice for a pourable finish.
Make Ahead Options
These Cranberry Bundt Cake preparations are perfect for busy home cooks looking to save time during the festive rush! You can make the cake batter up to 24 hours in advance and refrigerate it in an airtight container—just remember to cover it well to maintain moisture. Alternatively, baked cakes can be stored at room temperature for up to 3 days or refrigerated for added freshness. When you're ready to serve, simply glaze the cake with your prepared orange glaze. This ensures your Cranberry Bundt Cake stays just as delicious and moist, making it an ideal option for meal prep or unexpected guests looking to enjoy a slice of holiday delight!
How to Store and Freeze Cranberry Bundt Cake
- Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
- Fridge: For extended freshness, refrigerate the cake in an airtight container for up to 1 week; it may slightly firm up but will still be delicious.
- Freezer: Wrap slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months, ensuring to label for easy identification.
- Reheating: To enjoy, thaw in the fridge overnight or warm individual slices in the microwave for about 10-15 seconds for that freshly-baked taste.
Cranberry Bundt Cake Variations & Substitutions
Feel encouraged to adapt this delightful recipe to suit your taste and creativity—there are so many wonderful ways to customize it!
- Berry Swap: Replace cranberries with fresh blueberries or raspberries for a different fruity experience. Their sweetness will shine beautifully alongside the orange glaze.
- Nutty Twist: Substitute almond extract for vanilla for a cozy, nutty flavor that complements the citrus notes perfectly. You’ll love this aromatic twist!
- Citrus Medley: Use lemon zest and juice instead of orange for a bright, tangy variation that adds a refreshing zing. Think of sunny days while enjoying each slice!
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend to make this cake suitable for gluten-sensitive friends, without compromising on flavor or texture.
- Cream Cheese Frosting: For an extra indulgent treat, top the cake with a cream cheese frosting instead of glaze. This adds a rich, tangy flavor that pairs perfectly with the cranberries.
- Spiced Up: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, aromatic note that brings cozy holiday vibes to your kitchen.
- Dried Cranberries: Use dried cranberries soaked in orange juice for a delightful chewiness. This substitution is perfect for a different texture while still retaining the lovely flavor.
- Add Some Heat: For a kick, mix in a pinch of cayenne pepper or ground ginger for a subtle warmth that beautifully contrasts with the sweetness of the cake and glaze.
What to Serve with Cranberry Bundt Cake?
Celebrate the flavors of the season by pairing this delightful cake with comforting sides and sweet treats that elevate your holiday gatherings.
- Vanilla Ice Cream: The creamy richness gives a lovely contrast to the tart cranberries, creating a dessert experience that’s both comforting and indulgent. Imagine the warm cake melting the ice cream ever so slightly—the perfect balance of hot and cold!
- Spiced Tea: A warm cup of spiced tea infuses your meal with aromatic flavors that harmonize beautifully with the citrus notes of the cake and make every bite feel cozy.
- Chocolate Drizzled Biscotti: These crunchy treats offer a delightful texture contrast and the richness of chocolate can give another layer of flavor to the light cranberry cake.
- Citrus Salad: A refreshing salad with oranges, grapefruit, and a sprinkle of mint gives a refreshing palate cleanser, enhancing the citrusy undertones in the cake while adding a vibrant color to your table.
- Pecan Pie: A classic holiday favorite, the nutty sweetness of pecan pie pairs well with the tartness of cranberries, bringing together all the festive flavors your guests will adore.
- Toasted Almonds: Sprinkle these on top of the cake or serve them on the side for a crunchy element that adds depth and a delightful nutty aroma.
- Mulled Wine: The spices in mulled wine complement the flavors of the cake seamlessly, making it a warming drink that perfectly embodies the spirit of the holidays.
- Cream Cheese Frosting: For an extra decadent touch, offer a side of cream cheese frosting for those who want to add even more creaminess to each slice of cranberry goodness!
- Coffee: A warm cup of coffee rounds out the experience, balancing the sweetness and enhancing your appreciation of the cake’s flavors, making it a perfect accompaniment for a post-meal treat.
Cranberry Bundt Cake Recipe FAQs
What is the secret to a moist Bundt cake?
Absolutely! The secret to a moist Bundt cake lies in using ingredients that add moisture, such as buttermilk and oil. Incorporating room temperature eggs and ensuring not to overmix the batter also helps. This technique maintains a light, airy crumb while keeping the cake tender and moist throughout its fresh life.
Can you put dried cranberries in a Christmas cake?
Very! You can use dried cranberries in your cake recipe, but keep in mind they tend to be sweeter and not as tart as fresh cranberries. For balance, soak them in orange juice for about 15 minutes before adding them to the batter to plump them up and avoid excess dryness in your cake.
How should I store my Cranberry Bundt Cake?
Store your Cranberry Bundt Cake in an airtight container at room temperature for up to 3 days for best flavor and moisture retention. If you’d like to extend its life, refrigerate it where it will stay fresh for up to one week. Just remember, it may be slightly firmer after refrigeration.
How do I freeze my Bundt cake?
Freezing is a fantastic way to prepare ahead! To do so, wrap your cooled Cranberry Bundt Cake tightly in plastic wrap, followed by foil to protect it from freezer burn, and label with the date. It will stay fresh frozen for up to 3 months. When ready to enjoy, just thaw in the refrigerator overnight and warm individual slices in the microwave for about 10-15 seconds before serving.
What if my batter is too thick?
If your batter appears too thick, don’t worry! Add a tablespoon of milk or buttermilk to loosen it, mixing gently until it reaches a smooth, pourable consistency. Be careful not to overmix, as this can lead to a denser cake. Remember, a slightly thick batter is still acceptable, especially for a bundt cake!
Are there any dietary considerations for this recipe?
If you have allergies, this recipe contains common allergens such as eggs and dairy. To make it vegan-friendly, you can substitute eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy milk in place of buttermilk. Enjoy crafting a version that suits your dietary needs!
Irresistibly Moist Cranberry Bundt Cake with Orange Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare the bundt pan with butter and flour.
- Beat eggs and sugar together on high speed for about 3 minutes until pale and fluffy.
- Add melted butter, oil, vanilla extract, and buttermilk; mix until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually stir into the wet mixture until just combined.
- Toss cranberries with flour and fold them and the orange zest into the batter gently.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes until a toothpick comes out with moist crumbs.
- Let the cake rest for 15 minutes before inverting onto a wire rack to cool completely.
- Whisk together powdered sugar and orange juice for the glaze; drizzle over the cooled cake.
Nutrition
Notes
- Ensure the bundt pan is properly prepared to avoid sticking.
- Use room temperature eggs for better incorporation.
- Avoid overmixing the batter.
- Coat cranberries in flour to prevent sinking.
- Let the cake rest in the pan to ensure a clean release.
- Adjust glaze thickness to your preference.
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