Description
A delightful and moist bundt cake infused with fresh orange juice and cranberries, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup unsalted butter, softened
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cranberries
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice (for glaze)
- ½ cup dried cranberries (for decoration)
- Additional orange zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
- Combine and Mix: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in Cranberries: Gently fold in the cranberries using a spatula.
- Pour Batter and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency by adding more juice if necessary.
- Decorate: Drizzle the glaze over the cooled cake. Sprinkle dried cranberries and additional orange zest on top for decoration.
Notes
- Ensure all ingredients are at room temperature before mixing.
- Toss cranberries in a bit of flour to prevent them from sinking to the bottom of the cake.
- You can substitute orange juice with cranberry juice for a twist.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg