Name: Glazed Cranberry Orange Bundt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 3 cups all-purpose flour (400g); 2 cups granulated sugar; 1 ½ cups softened unsalted butter (room temperature); 1 cup sour cream (full fat) (room temperature ); ½ cup whole milk (room temperature ); ¼ cup orange juice; 2 tbsp orange zest; 2 ½ tsp baking powder; 2 tsp orange extract; 1 tsp salt; 5 large eggs (room temperature ); 2 cups fresh or frozen cranberries (do not thaw if using frozen); 1 tbsp all-purpose flour; 1 ½ cups powdered sugar; 3 tbsp orange juice

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Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic. It will stay moist for days and is extremely fresh & tasty. It is filled with tasty tart cranberries and topped with a gorgeous sweet orange zest glaze making this perfect on any occasion as you celebrate the holidays with family and friends.

Send rich buttery aromas thought the house and warm the kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour. In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together.

Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

In a separate bowl; add in fresh cranberries and flour and mix until coated (using frozen cranberries: do not let them thaw). Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step).

Transfer the batter to the bundt pan.

Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes.

Transfer the baking rack to finish cooling.

Glaze

In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more juice.

Spread glaze over cooled cake.

Garnish with Sugared Cranberries. Slice and enjoy!

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Glazed Cranberry Orange Bundt Cake

Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Baked Goods, Brunch, Dessert

Cuisine American

Servings

Calories

Equipment

Bundt Pan (12 cup)

Ingredients

Cake

3 cups all-purpose flour 400g
2 cups granulated sugar
1 ½ cups softened unsalted butter room temperature
1 cup sour cream (full fat) room temperature
½ cup whole milk room temperature
¼ cup orange juice
2 tbsp orange zest
2 ½ tsp baking powder
2 tsp orange extract
1 tsp salt
5 large eggs room temperature

Cranberry Mixture

2 cups fresh or frozen cranberries do not thaw if using frozen
1 tbsp all-purpose flour

Glaze

1 ½ cups powdered sugar
3 tbsp orange juice

Instructions

Cake

Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
In a separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw).
Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan.
Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.

Glaze

In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.