Cranberry Orange Bundt Cake
A moist, buttery Cranberry Orange Bundt Cake featuring fresh cranberries, orange zest, and a hint of orange liqueur. Perfect for celebrations or cozy gatherings.
12 Servings
Ingredients
For the Cake:
- Nonstick cooking spray oil, or butter (for greasing the pan)
- 2 1/2 cups plus 1 tablespoon all-purpose flour divided (additional for flouring the pan)
- 2 1/2 tablespoons orange zest
- 3/4 cup fresh orange juice approximately 2 oranges
- 2 teaspoons orange liqueur optional, but recommended
- 4 large eggs at room temperature
- 1 cup fresh cranberries
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 sticks 18 tablespoons unsalted butter, at room temperature
For Garnish (Optional):
- Powdered sugar or orange glaze
- Fresh cranberries or orange zest for decoration
Instructions
Preparation:
- Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly with nonstick cooking spray or butter and dust it lightly with flour to prevent sticking.
Prepare the Cranberries:
- Toss the fresh cranberries with 1 tablespoon of flour in a small bowl. This ensures they remain evenly distributed throughout the cake and do not sink during baking. Set aside.
Mix Wet Ingredients:
- In a large mixing bowl, combine the orange zest, fresh orange juice, orange liqueur (if using), and eggs. Whisk thoroughly until well incorporated and set aside.
Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, add sugar, baking powder, kosher salt, baking soda, and the remaining 2 1/2 cups of flour. Mix on low speed until evenly combined.
Incorporate Butter:
- Gradually add the softened butter to the dry mixture, one tablespoon at a time, until the mixture forms a crumbly, sandy consistency.
Combine Mixtures:
- With the mixer running on low speed, slowly pour the egg and orange mixture into the dry ingredients. Once incorporated, increase the mixer speed to medium-high and beat until the batter is light and fluffy—approximately 2 minutes.
Fold in Cranberries:
- Gently fold the flour-coated cranberries into the batter, ensuring even distribution without over-mixing.
Transfer to Pan:
- Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula.
Bake:
- Place the Bundt pan in the preheated oven and bake for 50 to 55 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out clean.
Cool and Remove from Pan:
- Allow the cake to cool in the pan for 20 to 30 minutes. Carefully invert the cake onto a wire rack to cool completely before serving.
Garnish and Serve:
- If desired, dust the cake with powdered sugar or drizzle with an orange glaze. Garnish with fresh cranberries or additional orange zest for an elegant finish.
Notes
To make this cake gluten-free, replace the all-purpose flour with a high-quality gluten-free flour blend designed for baking. Ensure that all other ingredients, such as baking powder and orange liqueur, are certified gluten-free.