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Moist Cranberry Orange Bundt Cake with Zesty Glaze

A slice cut from a moist cranberry orange cake topped with white glaze and dried cranberries.
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Bake this moist and flavorful Cranberry Orange Bundt Cake. It combines tart cranberries and bright orange zest, making it a perfect, easy dessert for holidays or a cozy brunch treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, lightly floured
  • For the Glaze: 1 cup powdered sugar
  • 2 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 this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of orange. This releases the oils for deep flavor.
  4. Add the softened butter to the sugar mixture. Beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a separate small bowl, whisk together the milk, orange juice, and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the lightly floured cranberries using a spatula.
  9. Pour the batter evenly into the prepared Bundt pan.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a drop 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; lightly dust them with flour before adding them to the batter to help prevent sinking.
  • For a beautiful presentation, dust the cooled cake with powdered sugar instead of using the glaze, or use both.
  • This cake is excellent served slightly warm with coffee for a winter brunch.

Nutrition

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