Go Back
–+ cake
Print Recipe Add to Collection
5 from 3 votes

Cranberry Orange Bundt Cake

Extremely moist, this Cranberry Orange Bundt Cake is always a favorite! The mix of cranberry & citrus gives this cake a distinctive flavor.
Prep Time20 minutes
Cook Time55 minutes
Passive Time30 minutes
Total Time1 hour 45 minutes
Servings: 1 cake
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: International
Keyword Baking, Cakes, Christmas, Dinner Party, Easy Recipe, Holidays & Events, Kids Recipes, Low Sodium/No Sodium

Ingredients

CAKE

  • 2 1/4 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. ground Himalayan pink salt
  • 1 cup granulated sugar
  • 1/3 cup freshly squeezed orange juice tips & tricks
  • 2 large free-run eggs
  • 1 cup buttermilk tips & tricks
  • 2 tbsp. cranberry juice
  • 3/4 cup grapeseed oil tips & tricks
  • 1 heaping cup frozen cranberries
  • 2 tbsp. orange zest

ORANGE ICING

  • 1 1/2 cup icing sugar, sifted
  • 1/3 cup butter, softened
  • 2-3 tbsp. freshly squeezed orange juice
  • 1/2 tsp. orange zest, finely chopped
  • 1/4 cup walnuts, chopped *optional

Directions

CAKE

  • Preheat oven to 350ºF and generously grease and flour a Bundt pan; set aside.
  • In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
  • In the bowl of a stand mixer with the paddle attachment, combine sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process on speed 5 until well blended.
  • Add the dry ingredients and on speed 2, mix until just incorporated, scraping the sides of the bowl.
  • Fold in the cranberries and orange zest.
  • Pour the batter into the prepared pan and spread out evenly. Gently tap the Bundt cake on the counter a few times to remove any trapped air bubbles.
  • Transfer to the preheated oven and bake for 53 to 60 minutes or until a cake tester inserted comes out clean.
  • Remove from the heat and let the cake cool in the pan set over a wire rack for 30 minutes.
  • Remove the cake from the pan and place it on the wire rack to cool completely before transferring to a serving plate; ice it with the orange icing.

ORANGE ICING

  • In a mixing bowl, add sugar, butter, orange juice and orange zest; stir well (*see footnote).
  • When the cake is cooled, drizzle the icing over and if desired, sprinkle on some walnuts. Other ingredients such as orange slices or cranberries can also be placed on top.

Notes

Footnote: If the icing is too thick, add more liquid or too thin, add more icing sugar.