Can you believe, I’ve been baking lately! Me, the non-baker! I made a Cranberry Orange Bundt Cake that I actually loved making. And better yet, it was so delicious! And it was pretty! I’m so excited to share this easy and scrumptious recipe with you too!
I love to cook. Always have. But baking… not so much! It’s too precise, very messy and lots of different steps.
I think I’ve discovered that I actually like to bake. It all started with wanting to make sourdough bread.
I learned how to make a starter and the first loaf of sourdough bread I baked was a taddy bit flat but it was DELICIOUS! And I felt so accomplished!
And this Thanksgiving I made the best pumpkin pie ever!!!!
So when I saw the recipe for Cranberry Orange Bundt Cake I thought I would give it a try!
This cake is so light and infused with orange flavors and the most wonderful tang from fresh cranberries!
I am planning to make it again for Christmas morning! But it would be so yummy to serve anytime!
I also made frosted cranberries. So easy and a huge success. They are heavenly! And the syrup that is left from making them is perfect to put in club soda or sparkling water or a holiday libation!
I’ll share those little sugary gems next week.
But today it’s all about CRANBERRY ORANGE BUNDT CAKE.
TIPS FOR MAKING CRANBERRY ORANGE BUDT CAKE
This is a pretty straight forward bundt cake but here are a few things to help you make it perfect.
Use fresh-squeezed orange juice in the Cranberry Orange Bundt Cake! Since you will zest one orange use it for the liquid in the cake.
Always break the eggs into a separate bowl and add them to the recipe one at a time.
Use fresh, not frozen cranberries.
And gently fold the fresh cranberries into the cake batter by hand!
It’s important to get the glaze right. Too thin and it will sorta melt into the bundt cake and too think and it won’t run down the sides of the cake.
I made mine a bit thin at first and gradually thickened it up until it was just right for pouring the glaze!
I hope you will give this pretty cake a try!
CRANBERRY ORANGE BUNDT CAKE
- 2 tsp sugar
- 1 1/2 cups fresh cranberries
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- zest of an orange (about 1 TBS)
- juice of an orange
- 1 cup powdered sugar
- 2-3 TBS milk or orange juice
Preheat the oven to 350 degrees.
Spray a bundt pan with cooking spray, or grease with butter.
Sprinkle 2 tsp of sugar in the bundt pan and distribute.
Add 1/4 cup of fresh cranberries to the bottom of the pan evenly. Set the bundt pan aside
Mix the flour, salt and baking powder in a large bowl and set aside.
In a large mixing bowl cream together butter and sugar with the mixer on medium high until the mixture is very light and fluffy (about 4-5 minutes).
Add the eggs one at a time. Mix to incorporate
Mix the orange juice and zest to the mixture. Blend to incorporate.
Add the sour cream and blend.
Add the flour to the wet ingredients on third at a time. Mix till it is just incorporated. Don't overmix.
Fold the remainder of the cranberries by hand to the batter very gently. Being careful not to crush any cranberries.
Pour the batter evenly into the prepared bundt pan.
Bake for 50-55 minutes or until a toothpick comes out clean from the cake.
Let the cake stand for 5 minutes. Then turn the cake over onto a wire rack. Cool completely.
Mix the powdered sugar and milk or orange juice together to make a glaze.
If it is too thin add more sugar. If it is too thick add more liquid.
Put the cake on a cake plate. Glaze the cake in a back and forth motion from the outside to the inside of the cake.
Serve with fresh whipped cream.
Garish with frosted cranberries and mint leaves.
Look for a post next week about how to frost cranberries. They are amazing!