Go Back Email Link
–+ servings
Bundt cake dusted with powdered sugar on large round white place with whole fresh cranberries in the center and a few slices of cake, next to white kitchen towel. One slice on small round white plate and gold tea strainer with powdered sugar in the background.

Cranberry Orange Bundt Cake

Amy's Delicious Mess
This Cranberry Orange Bundt Cake uses fresh and dried cranberries for contrasting tartness and sweetness. Fresh squeezed orange juice really makes this cake stand out from other cakes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 16 slices

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

  1. 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.
  2. 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.
  3. I have an easy trick to quickly slice the cranberries in half.  See above under My tips for success with this recipe.
  4. 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.
  5. This bundt is good as if, but you can sprinkle with powdered sugar if you want to make it fancier.
  6. 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.
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
Keyword Cranberry, Orange
Tried this recipe?Let us know how it was!