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Cranberry Orange Bundt Cake Recipe for a Zesty Delight!

Cranberry Orange Bundt Cake – Moist, Zesty & Bursting with Holiday Spirit!
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A delicious Cranberry Orange Bundt Cake that combines zesty orange flavor with tart cranberries for a delightful dessert.

Ingredients

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  • 1 cup unsalted butter (softened)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 1/2 cups fresh or frozen cranberries (coarsely chopped)
  • 2 tablespoons flour (to toss with cranberries)
  • 1 cup powdered sugar (for the glaze)
  • 1–2 tablespoons fresh orange juice (for the glaze)
  • 1/2 teaspoon orange zest (for the glaze)

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
  2. Mix wet ingredients: Cream butter and sugar, add eggs one at a time, mix in orange zest, juice, and vanilla.
  3. Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  4. Combine wet and dry: Add dry mix to wet in three parts, alternating with sour cream. Fold in floured cranberries.
  5. Bake: Pour batter into pan and bake for 45–50 minutes. Cool and invert.
  6. Prepare glaze: Whisk together powdered sugar, orange juice, and zest. Drizzle over cooled cake.

Notes

  • For extra citrus flavor, consider using orange extract or a mix of orange and lemon zest.
  • This cake stays moist and flavorful for up to 3 days if stored in an airtight container.

Nutrition

Find it online: https://www.spiritsdrink.com/cranberry-orange-bundt-cake-recipe/