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Moist Cranberry Orange Bundt Cake with Zesty Glaze

A slice cut from a bundt-style cranberry orange cake, heavily drizzled with a thick orange glaze.
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You will bake a moist, festive cranberry orange cake perfect for holiday gatherings or brunch. This recipe uses simple steps to create a tender crumb with bright citrus flavor and a sweet orange glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup fresh orange juice
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant.
  4. Add the softened butter to the sugar-zest mixture. Beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a separate small bowl, whisk together the milk and orange juice.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk-juice mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the chopped cranberries.
  9. Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the rack and allow it to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if needed to reach a thick but pourable consistency.
  12. Drizzle the zesty orange glaze over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For a richer flavor, substitute buttermilk for the milk in the batter.
  • You can make this a make-ahead holiday dessert by baking the cake one day ahead and applying the glaze just before serving.

Nutrition

Find it online: https://cookerycommand.com/cranberry-orange-cake-moist-zesty-bundt-recipe/