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Moist Cranberry Orange Bundt Cake with Orange Glaze

A moist slice of cranberry orange cake topped with thick orange glaze and dried cranberries.
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Bake this simple Cranberry Orange Bundt Cake for a moist, flavorful dessert featuring tart cranberries and zesty orange, perfect for holiday gatherings or a cozy treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon fresh orange zest
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange zest, orange juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Gently fold in the chopped cranberries using a spatula.
  8. Pour the batter into the prepared Bundt pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and allow it to cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if the glaze is too thick.
  13. Drizzle the orange glaze over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra bright citrus flavor, use freshly squeezed orange juice.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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