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Moist Cranberry Orange Bundt Cake with Zesty Glaze

A close-up of a slice of moist cranberry orange cake, topped with a thick white glaze.
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You will bake a moist, festive cranberry orange Bundt cake featuring tart cranberries and bright orange zest, topped with a simple, zesty glaze. This recipe is easy to follow and perfect for holiday gatherings or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon orange zest (from 2 oranges)
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

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 dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange zest, 1/2 cup orange juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Gently fold in the chopped cranberries using a spatula.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  12. Once the cake is completely cool, drizzle the zesty orange glaze over the top. Serve this delicious winter dessert idea.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For extra orange flavor, you can soak the cranberries in a tablespoon of orange juice for 10 minutes before folding them in.
  • This cake is a perfect crowd pleasing cake for holiday baking.

Nutrition

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