Cranberry Orange Bundt Cake
This Cranberry Orange Bundt Cake combines tart cranberries and sweet oranges for a delightful treat that's perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh orange juice
- 1 Zest of 1 orange
Fruits
- 1.5 cups fresh cranberries, chopped Use fresh for best results.
Glaze
- 0.5 cups powdered sugar For glaze
- 1 tablespoon fresh orange juice For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the orange juice. Begin and end with the flour mixture.
- Gently fold in the orange zest and chopped cranberries until evenly distributed.
- Pour the batter into the prepared Bundt pan, spreading it out evenly.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
- For the glaze, whisk the powdered sugar with the orange juice until smooth. Drizzle over the cooled cake.
Notes
Serve with a sprinkle of powdered sugar on top or with vanilla ice cream. Can be stored at room temperature for 3-4 days or refrigerated for up to a week.