1. Recipes

How to Make Cranberry-Orange Bundt® Cake - A Step-by-Step Guide

There's nothing quite like the cozy, comforting aroma of a freshly baked cake filling your home. And when that cake is a Cranberry-Orange Bundt® Cake, you know you're in for a real treat. This delightful dessert is bursting with the flavors of tangy cranberries and zesty orange, all wrapped up in a moist, tender cake. Whether you're hosting a holiday gathering, planning a weekend brunch, or simply craving a slice of something sweet, this recipe is sure to delight your taste buds and impress y...

Read more Snack recipes

Ingredients

  • 1 tablespoon vegetable shortening, melted
  • 2 tablespoons cake flour
  • 1 medium orange
  • ½ cup fresh cranberries
  • ⅔ cup white sugar
  • ¼ cup butter, softened
  • 1 large egg
  • ¼ teaspoon almond extract
  • 1 ¼ cups cake flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ¼ cup fresh cranberries
  • 5 tablespoons sugar, divided
  • 3 tablespoons water
  • ½ cup powdered sugar
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
  • Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
  • Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
  • While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
  • Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.

    • Nutrition

    614 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 78mg
    • Sodium: 420mg
    • Total Carbohydrate: 112g
    • Dietary Fiber: 3g
    • Total Sugars: 70g
    • Protein: 7g
    • Vitamin C: 28mg
    • Calcium: 55mg
    • Iron: 4mg
    • Potassium: 199mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    Fruit recipes
    Holiday recipes