Desserts

Cranberry Orange Bundt Cake

by Spoorthy
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CRANBERRY ORANGE BUNDT CAKE

Cranberry Orange Bundt Cake

  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 14 servings
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Description

Cranberry Orange cake baked to golden color with the burning flavor of orange and cranberry is a treat to eyes and tastebuds. And it fills the house with aroma and holiday feel that we wait for a year long. The sweet orange drizzle on the top of the cranberry orange cake is an option. For the recipe to work right, it is important to bring all the ingredients to room temperature.

Ingredients

Eggs- 3

Vanilla Extract- 2 tsp

Sugar- 1 ¾ cup

Orange Zest- 1 Tbsp

Orange Juice- ¼ cup

Buttermilk- ½ cup

Butter- 9 Tbsp

Cranberries- 1 cup

All-Purpose Flour- 1 ¾ cup + 2 tsp

Salt- ½ tsp

Baking Powder- 1 tsp

Powdered Sugar- 2 cups

Orange Juice- 4 Tbsp

Instructions

1. Make sure to have all the ingredients are in room temperature before starting to make the cake. Take three eggs in a bowl. Add 2 tsp of vanilla extract to it and beat for 30 seconds. 

2. Add 1 3/4 cup of granulated sugar and beat for 2 minutes until it is creamy and pale yellow.

3. Add 1 Tbsp of orange zest and 1/4 cup of freshly squeezed orange juice to it. 

4. Beat for another 30 seconds so that the orange flavor gets incorporated into the batter.

5. Add 1/2 cup of buttermilk, blend one more time, and set it aside.

6. In a bowl, take 9 Tbsp of room temperature butter (1 stick + 1 Tbsp). Beat for a few seconds or until the butter is creamy.

7. Now pour half of the egg batter into the butter and beat it before adding the other half of the batter.

8. In a cup, take 1 cup of cranberries halved and coat it with 2 tsp of all-purpose flour.

9. Now sift 1 3/4 cups of all-purpose flour, 1/2 tsp salt, 1 tsp baking powder to the egg batter and beat for one minute.

10. Now add the flour-coated cranberries to the bowl and fold in gently. Flour coating helps the cranberries to not sink to the bottom of the cake pan while baking.

11. Grease 9 inch Bundt pan and transfer the cake batter to the pan. Bake @ 325 F for 45 minutes or until the toothpick tester comes back clean. 

12. Wait for the cake to cool down before flipping and place it on a wire rack to cool completely before frosting.

13. In a small cup, take 2 cups of powdered sugar and add 4 Tbsp of orange juice to it and mix well. Pour it on the top.

14. Garnish with sugar-coated cranberries (optional)

Notes

To replace eggs with a powdered egg replacer, follow the package instructions for the amount needed to replace three eggs.

Buttermilk makes this cake very moist. If it needs replacement, add half a cup of coconut milk or almond milk, and 1/4 tsp of baking soda.

Every oven setting is different, so make sure to check the temperature that is right for your oven. 

Orange glaze is optional. It will still taste so good without that step.

Once baked, the cake stays fresh for two to three days at room temperature and fresh for four days in the refrigerator.

  • Prep Time: 15 mintes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 Kcal
  • Sugar: 40.37 g
  • Sodium: 154 mg
  • Fat: 6.07 g
  • Saturated Fat: 3.437 g
  • Unsaturated Fat: 0.436 g
  • Trans Fat: 0.0007 g
  • Carbohydrates: 53.44 g
  • Fiber: 0.8 g
  • Protein: 3.46 g
  • Cholesterol: 45 mg

Keywords: Cranberry orange Bundt cake, Christmas cake, easy cranberry orange cake recipe, festive cake, simple Christmas cake

Make sure to have all the ingredients are in room temperature before starting to make the cake. Take three eggs in a bowl.
Add 2 tsp of vanilla extract to it and beat for 30 seconds. 
Add 1 3/4 cup of granulated sugar 
and beat for 2 minutes until it is creamy and pale yellow.
Add 1 Tbsp. of orange zest
And 1/4 cup of freshly squeezed orange juice to it.
Beat for another 30 seconds so that the orange flavor gets incorporated into the batter.
Add 1/2 cup of buttermilk, blend one more time, and set it aside.
In a bowl, take 9 Tbsp. of room temperature butter (1 stick + 1 Tbsp.). Beat for a few seconds or until the butter is creamy.
Now pour half of the egg batter into the butter and beat it before adding the other half of the batter.
In a cup, take 1 cup of cranberries halved and coat it with 2 tsp of all-purpose flour.
Now sift 1 3/4 cups of all-purpose flour, 1/2 tsp salt, 1 tsp baking powder to the egg batter and beat for one minute.
Now add the flour-coated cranberries to the bowl and fold in gently. Flour coating helps the cranberries to not sink to the bottom of the cake pan while baking
Grease 9 inch Bundt pan and transfer the cake batter to the pan. Bake @ 325 F for 45 minutes or until the toothpick tester comes back clean. 
Wait for the cake to cool down before flipping and place it on a wire rack to cool completely before frosting.
In a small cup, take 2 cups of powdered sugar and add 4 Tbsp. of orange juice to it and mix well. Pour it on the top.