Introduction

Cranberry Orange Bundt Cake is a vibrant and festive dessert that perfectly balances the tartness of cranberries with the bright, zesty flavor of fresh oranges. This moist, tender cake is baked in a beautiful Bundt pan, giving it an elegant shape that’s ideal for holidays, brunches, or special occasions. The orange glaze drizzled over the top adds a sweet, tangy finish that makes each slice irresistible.

This cake is not only delicious but also visually striking, making it a showstopper on any dessert table. The combination of tart cranberries and sweet orange flavor is refreshing yet comforting, making it a must-try recipe for both family gatherings and cozy afternoons at home.

Why I Love This Recipe

I love this recipe because it’s bursting with flavor and texture. The cranberries provide a tart contrast to the sweet, buttery cake, while the orange zest and juice brighten each bite. The glaze adds a glossy, sweet finish that enhances the citrus notes and keeps the cake moist. It’s a recipe that combines elegance, simplicity, and seasonal flavors perfectly.

It’s also versatile—you can serve it plain, with the glaze, or pair it with whipped cream or cream cheese frosting. The cake keeps well, making it ideal for make-ahead desserts. Its aroma while baking is absolutely intoxicating, filling the kitchen with the scent of fresh oranges and baked cranberries.

Why It’s a Must-Try Dish

Festive and vibrant: Perfect for holidays and special occasions.
Balanced flavors: Tart cranberries complement sweet, citrusy orange.
Moist and tender: Perfect crumb that’s soft and flavorful.
Elegant presentation: Bundt pan gives a professional look with minimal effort.
Versatile serving options: Serve with glaze, whipped cream, or icing sugar dusting.

Preparation and Cooking Time

Preparation Time: 20 minutes
Baking Time: 50–60 minutes
Glaze Preparation: 5–10 minutes
Total Time: ~1 hour 20 minutes

Servings and Nutrition

Servings: 12
Calories per Serving: ~350 kcal
Course: Dessert / Tea Cake
Cuisine: American / Holiday-inspired

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 2 oranges
1 cup freshly squeezed orange juice
1 cup fresh or frozen cranberries

For the Glaze:

1 cup powdered sugar
2–3 tbsp freshly squeezed orange juice
½ tsp vanilla extract

Cooking Directions

Step-by-Step Preparation Method:

Preheat the oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan, tapping out excess flour.
Prepare the cake batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract and orange zest.
- Alternate adding flour mixture and orange juice to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Gently fold in cranberries.
Bake the cake
- Pour batter evenly into prepared Bundt pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Prepare the glaze
- In a small bowl, whisk together powdered sugar, orange juice, and vanilla until smooth.
- Drizzle glaze over cooled cake. Allow glaze to set before slicing.

How to Serve

Slice and serve at room temperature.
Optional: Add a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh cranberries or orange zest for a festive touch.

Recipe Tips

Use fresh cranberries for a tart contrast; frozen works well too.
For more citrus flavor, add an extra teaspoon of orange zest to the glaze.
Avoid overmixing the batter to maintain a tender crumb.
Lightly toss cranberries in a teaspoon of flour before folding to prevent them from sinking.
Let the cake cool completely before glazing for a neat finish.

Variations

Chocolate Orange Bundt Cake: Add ½ cup cocoa powder to the flour mixture.
Almond Orange Cake: Add ½ tsp almond extract along with vanilla.
Glazed Cranberry Nut Cake: Add ½ cup chopped pecans or walnuts to the batter or sprinkle on top of the glaze.
Mini Bundt Cakes: Divide batter into mini Bundt pans and reduce baking time to 25–30 minutes.
Spiced Variation: Add ½ tsp cinnamon or nutmeg to the batter for warmth.

Freezing and Storage

Room Temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic and foil, freeze for up to 2 months. Thaw at room temperature before glazing.

Special Equipment Needed

10-inch Bundt pan
Wire rack for cooling
Mixing bowls
Electric mixer or whisk
Small bowl for glaze

FAQ

Q: Can I use dried cranberries instead of fresh?
Yes, soak them in orange juice for 10 minutes to plump them up before folding into the batter.

Q: Can I make this cake ahead of time?
Yes, bake in advance, store, and glaze just before serving.

Q: Can I use store-bought orange juice?
Yes, but fresh-squeezed juice gives the best flavor.

Q: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Conclusion

Cranberry Orange Bundt Cake with Glaze is a festive, moist, and flavorful dessert that perfectly combines tart cranberries, zesty orange, and a tender, buttery crumb. Its elegant Bundt shape, simple glaze, and vibrant flavors make it a must-try dessert for holidays, special occasions, or anytime you want a sweet, citrusy treat. With its beautiful presentation and delightful taste, it’s sure to become a favorite in your baking repertoire.