With the tartness of the cranberries and the sweetness of the orange citrus, this cake has no choice but to be delicious. This Cranberry and Orange Bundt Cake is moist, buttery and perfect for this season!
I absolutely love cranberries. I love the tartness of the cranberries and I love the subtle sweetness that cranberries can bring. In fact, my favorite side dish on Thanksgiving is jellied cranberry sauce. Hell, when I go to buy what I need for Thanksgiving dinner, I buy the canned cranberry sauce before I buy the turkey. Furthermore, I love the combination of cranberry and orange. This Cranberry and Orange Bundt Cake recipe is not my first dabble with cranberry and orange flavors. I’ve made this Cranberry and Orange Quick Bread Recipe that I make around the holidays and give away as holiday gifts.
When creating this cake, I didn’t simply want to make a buttery cake mixture and add some cranberries to the batter. I wanted to make sure that you immediately understood that this Cranberry and Orange Bundt Cake was a perfect marriage at first bite. I wanted the strength from the tartness of the cranberries to be obvious, just as much as I wanted the light flavor of the orange too. Both present and both complimenting one another.
How I made this Cranberry Orange Bundt Cake
Because this was my intention, I decided to turn some of the cranberries I was going to put into the cake and turn it into a compote, which is really easy to do with cranberries. Cranberries don’t need any help to become a thick preserve. Cranberries have a lot of natural pectins, which is what thickens fruit without the help of cornstarch or other thickeners. I did the same thing in my recipe for White Chocolate Cranberry Crumb Bars, which I made 2-3 times last season and was amazing!
Kitchen gadgets you’ll need for this recipe
Bundt Cake Pan
Kitchen Aid Mixer
- 2 sticks unsalted butter, room temperature
- 2 c. sugar
- ¼. c. oil
- 1 tbsp. Orange zest
- ⅓ c. orange juice
- 2 ¼ c. fresh cranberries, divided
- 1 ½ tbsp. Sugar
- 2 tbsp. water
- 2 ¾ c. flour
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- 1 tsp. Salt
- 4 eggs, room temperature
- 2 tsp. Vanilla extract
- 2 ½ c. powdered sugar
- 2 tbsp. Melted butter
- 2 tbsp. milk
- ½ orange, squeezed
- 2 tsp. Orange zest
- Pinch of salt
- Preheat oven to 350 Degrees. Spray a Bundt Cake pan with baking spray.
- In a medium saucepan, add 1 ¼ cup of fresh cranberries, 1 ½ tablespoon sugar, and 1 ½ tablespoon. Water and turn on medium heat. Allow to come to a simmer and allow the cranberries to pop. Once the cranberries become a compote, after about 10 minutes, remove from heat and allow to cool completely.
- In a separate large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a large mixing bowl, add the unsalted butter and sugar and mix until light and fluffy. Add the eggs one at a time. Use a rubber spatula and scrape the sides of the bowl to mix well. Add the oil, orange zest, orange juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients ½ cup at a time and the remaining 1 cup of cranberries to the cake batter. Spread half of the batter into the bundt pan, add the cranberry compote across the top of the first cake batter layer. Add the remaining cake batter on top of the compote. Use a knife and swirl the cake around into the batter. Bake in preheated oven for 55-60 minutes or a toothpick can be inserted and comes out clean. Allow to cool for about 10 minutes and turn to cooling rack.
- To make the icing, combine the powdered sugar, melted butter, orange juice, orange zest, and milk and mix well. Once the cake has cooled completely pour the glaze over the cake and allow it to set. Serve as desired.