I think that bundt cakes are fun to make and serve, but I never remember to make them. I feel like I need to fix this! What are your thoughts on bundt cakes?
The first time I made this Cranberry Orange Bundt Cake was back in 2009. (That makes it sound like 2009 was such a long time ago, but I guess it kinda was?)
This post was originally published on 1/05/09, it has been updated as of 11/05/20
I haven’t made this bundt cake in quite a few years but I picked up a large bag of fresh cranberries recently. What to do with a bag of fresh cranberries? My options were, cranberry sauce, make a pie, or make this bundt cake. I decided I needed to update this recipe and I’m so glad that I did!
2. Add all of the dry ingredients into a large bowl
3. Whisk the dry ingredients together
4. Add the orange zest and whisk to incorporate
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This recipe is adapted from the Cranberry Nut Bread recipe that was on the back of the fresh cranberry package. I made quite a few changes to the original recipe and it eventually evolved into this Cranberry Orange Bundt Cake.
This is definitely a tried and true recipe that has become a favorite in our household. The tart fresh cranberries work really well with the sweet dried cranberries and fresh orange juice. It is a soft and moist cake without the addition of a lot of oil. We love this cake and I can see it making an appearance every holiday season.
6. Whisk all the wet ingredients together
7. Add the wet ingredients into the dry ingredients
8. Mix until just combined
My tips for success with this recipe
This is not a complicated cake to make. It simply takes a little extra time because of the fresh squeezed orange juice. The extra few minutes you need to take to squeeze the juice is well worth it. Please don’t use bottled orange juice, it will not taste the same and will not be as good. Trust me, I know this from experience.
10. Mix until just combined
11. Pour into your prepared bundt pan
12. Baked bundt cake
You may ask, why do I need to cut the cranberries in half? When you cut them in half, they are about the same size as the dried cranberries. You get pockets of tart cranberries, which I really enjoy. Feel free to chop them smaller if you don’t want the larger chunks.
If you are on the same page as me and want the slice them in half, I have a great trick for you. You will need two round plastic lids that are the same size. Lids from sour cream or cottage cheese containers are the perfect size. You are essentially going to sandwich the cranberries between the two lids and slice them in half. See below for an example of what I mean.
Orange zest adds a really great flavor to this cake and should not be omitted. Zesters are sharp and should be used with caution. I use them all the time and if you don’t have one I recommend getting one. There is so much flavor in citrus zest that you can’t really replicate with anything else. The zest really amps up the orange flavor in this bundt cake.
A bundt pan makes for a beautiful presentation with this cake. I’ve had this one for years and have never had any issues with sticking. I always spray with non-stick cooking spray and it slides right out. Don’t have a bundt pan? You could also use a 9×13-inch pan or make two 9×5-inch loaves, but you may have to adjust your cooking time.
Serving suggestions
This Cranberry Orange Bundt Cake is perfect for breakfast, brunch, or dessert. Serve with some coffee or tea for the perfect light snack. It can be served as is, or with some powdered sugar dusted on top.
Looking for a great brunch menu? Serve this cake with quiche, ham and cheese empanadas, and coconut bread. You will be sure to please everyone!
Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!
Cranberry Orange Bundt Cake
Ingredients
- 4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp orange zest, zest from 3 oranges
- 1 1/2 cups fresh squeezed orange juice, see notes
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature
- 2 1/2 cups fresh cranberries, halved (see notes)
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F and grease a 10-inch bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the orange zest and whisk until combined.
- In a medium bowl or large measuring cup, whisk together the orange juice, vegetable oil, and eggs.
- Add the orange juice mixture to the flour mixture and mix until just combined. Stir in the fresh and dried cranberries.
- Pour the batter into the prepared bundt pan and smooth out the top if necessary,
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before turning out on to a cooling rack to cool completely.
Notes
- I used 5 medium navel oranges which is usually enough juice, if it’s not, add water to get 1 1/2 cups of liquid.
- I cannot stress enough the use of fresh squeezed juice. It makes a big difference in the final product and you need the zest for the cake anyways. I would not skimp on this part.
- I have an easy trick to quickly slice the cranberries in half. See above under My tips for success with this recipe.
- You can store this bundt cake for up to 5 days on the counter in an airtight container. You can also freeze this whole or in slices for up to 3 months. Whenever I freeze baked goods, I always wrap in plastic wrap and then place into a freezer bag for maximum freshness.
- This bundt is good as if, but you can sprinkle with powdered sugar if you want to make it fancier.
- I’ve made this recipe with 1 cup of chopped walnuts added to the batter when the cranberries are added. They add a nice crunch but I don’t always add them as I have friends that don’t like nuts. Feel free to add chopped nuts if you would like.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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Looks delish I always forget about my poor little bundt pan!
I love cranberries but never thought of making this! It looks fantastic.
Great looking cranberry bread!
So many cranberry muffins, but I love this bread; it’s a treat to savor!
Pretty! This has been an extremely wonderful post. Thanks for providing this info.|
Thanks Scottie, I appreciate the kind feedback!