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CRANBERRY ORANGE BUNDT CAKE

Equipment

  • bundt cake pan

Ingredients

  • 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

Instructions

  • 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.

Notes

Garish with frosted cranberries and mint leaves.