Moist Cranberry Orange Bundt Cake Recipe: A Perfect Holiday Treat

Indulge in the festive flavors of the season with this Moist Cranberry Orange Bundt Cake. This delightful cake combines the tangy sweetness of fresh cranberries with the bright, citrusy zest of oranges, creating a perfect balance of flavors. Ideal for holiday gatherings, brunches, or as a cozy afternoon treat, this cake is sure to impress your family and friends.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon orange zest (about 1 orange)
• 1 tablespoon fresh orange juice
• 1/2 cup unsalted butter, softened
• 2 tablespoons granulated sugar (for the bundt pan)
• 1 1/2 cups fresh cranberries

For the Icing:

• 1 cup powdered sugar
• 2–3 tablespoons water, milk, or orange juice

Preparation

Preheat your oven to 350°F (175°C). Generously grease a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar evenly over the bottom of the pan, followed by 1/4 cup of the fresh cranberries. Set aside.

In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition. Incorporate the orange zest and juice, followed by the sour cream, mixing until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the remaining 1 1/4 cups of cranberries.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.

For the icing, whisk together the powdered sugar and your choice of liquid (water, milk, or orange juice) until smooth. Drizzle the icing over the cooled cake, allowing it to drip down the sides for a beautiful finish.

Tips for Success

• Use a standard 10-cup bundt pan for best results. The cake will rise to its full height and may slightly settle as it cools.
• Evenly sprinkle the sugar and cranberries in the pan to create a caramelized crust.
• If fresh cranberries are too tart for your taste, substitute dried cranberries (Craisins) for a sweeter cake.

Enjoy this Cranberry Orange Bundt Cake as a festive centerpiece for your holiday table or as a thoughtful gift for loved ones. Its moist texture and vibrant flavors make it a standout dessert!