Cranberry Orange Bundt Cake
Cranberry Orange Bundt Cake is a delightful treat that perfectly balances the tartness of cranberries with the bright, zesty flavor of oranges. This beautiful cake is surprisingly easy to make, and its festive colors make it a wonderful addition to any holiday table or a cozy winter gathering.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries coarsely chopped
- 2 tablespoons orange zest
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped cranberries and orange zest.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, drizzle the orange glaze evenly over the top. Let the glaze set for a few minutes before serving.