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