Cranberry Orange Bundt Cake
This Cranberry Orange Bundt Cake is a festive, flavorful dessert perfect for Thanksgiving and holiday gatherings. It combines tart cranberries and fresh orange zest for a moist, zesty cake topped with a light orange glaze. Easy to make ahead and adaptable for various dietary needs, this cake is a delightful addition to any celebration. Serve it as a stunning holiday centerpiece that’s sure to impress family and friends!
Equipment
- 1 Bundt Pan – for the cake's signature shape
- 1 Electric Mixer – for creaming the butter and sugar (a hand mixer or stand mixer works)
- Mixing Bowls – various sizes for dry and wet ingredients
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- 1 Citrus Zester – to zest the orange for added flavor
- 1 Spatula – for folding ingredients and scraping the bowl
- 1 Whisk – for mixing dry ingredients together
- 1 Cooling Rack – to cool the cake after baking
- 1 Sifter – to dust flour in the Bundt pan to prevent sticking
- Toothpicks or Cake Tester – to check for doneness
- 1 Small Saucepan or Bowl – to prepare the glaze if heating is necessary (optional)
Ingredients
For the Cake:
- 2½ cups All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Unsalted butter, softened
- 1½ cups Granulated sugar
- 3 Large eggs
- 1 tbsp Orange zest (from about one large orange)
- 1 tsp Vanilla extract
- ½ cup Fresh orange juice
- 1 cup Buttermilk
- 1½ cups Fresh or frozen cranberries (no need to thaw if frozen)
For the Orange Glaze:
- 1 cup Powdered sugar
- 2-3 tbsp Fresh orange juice
- ½ tsp Orange zest
Optional Garnish:
- Fresh cranberries and orange slices
- A sprinkle of powdered sugar for a snowy effect
- Special Tip: Fresh cranberries offer the best tart flavor, but if they’re hard to find, frozen cranberries work well too. Just add them directly to the batter without thawing to keep the texture intact.
Instructions
- Preheat and Prepare the Pan:Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray, ensuring you reach every nook and cranny to prevent sticking. Lightly dust with flour and tap out any excess.
- Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the cake rise evenly and gives it a tender crumb.
- Cream the Butter and Sugar:In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. This aeration step is essential for a soft and moist cake.
- Add Eggs, Orange Zest, and Vanilla:Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract, which add a bright and refreshing flavor.
- Incorporate the Orange Juice and Buttermilk:Reduce the mixer speed to low. Alternate adding the dry ingredients and the orange juice, starting and ending with the dry ingredients. Then, slowly add the buttermilk, mixing just until combined. Be careful not to overmix.
- Fold in the Cranberries:Gently fold in the cranberries with a spatula to evenly distribute them throughout the batter. They add a delightful tart burst in every slice!
- Pour and Bake:Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Orange Glaze:In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth and pourable. Drizzle the glaze over the cooled cake, letting it cascade down the sides.
- Garnish and Serve:Add a festive touch with a handful of fresh cranberries and orange slices on top. Finish with a dusting of powdered sugar for a snowy effect.
- Pro Tip: For a more intense orange flavor, try adding a few drops of orange extract to the glaze.
Notes
Storage and Make-Ahead Tips
One of the great things about this Cranberry Orange Bundt Cake is that it can be made ahead of time, making your Thanksgiving prep a little less hectic! Here’s how to store and keep it fresh:- Room Temperature: If you plan to serve the cake within a day or two, simply cover it with plastic wrap or store it in an airtight container at room temperature. It will stay moist and flavorful for up to 2 days on the countertop.
- Refrigeration: For longer storage, cover the cake tightly and place it in the refrigerator, where it will keep well for up to 5 days. Just be sure to let it come to room temperature before serving for the best texture and flavor.
- Freezing: If you want to prepare this cake well in advance, it freezes beautifully! Wrap the completely cooled cake in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight freezer bag. It will keep in the freezer for up to 3 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before adding any glaze.
- Glaze Storage Tip: If you’re freezing the cake, wait to add the glaze until after it has thawed. This prevents the glaze from soaking into the cake and ensures it looks fresh and beautiful when served.
