Cranberry Orange Bundt Cake – A deliciously moist and fluffy cinnamon-spiced, orange-infused bundt cake stuffed full of sweet cranberries, and drizzled with an orange glaze!

A glazed cranberry orange bundt cake on a white cake stand.

I absolutely LOVE making bundt cakes (see my Cheesecake Stuffed Pumpkin Bundt Cake). They are so simple to make, yet they look so impressive and beautiful. I’ve made an extra festive bundt cake for you guys today – a Cranberry Orange Bundt Cake!

Unglazed cranberry orange bundt cake on a white cake stand.
Unglazed cranberry orange bundt cake on white cake stand.

Cranberry Orange Bundt Cake

This cake is spiced with cinnamon, a little bit of nutmeg, and infused with orange juice and zest. It’s stuffed full of sweet dried cranberries and drizzled with an orange glaze. This cake tastes amazing! 

It will sure to become a favourite, and be a huge crowd-pleaser at parties.

Overhead shot of glazed cranberry orange bundt cake on white cake stand.
Cranberry orange bundt cake drizzled with a glaze on white cake stand.

Short on time? You can make this cake a day in advance! Simply allow the cake to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve. This cake also freezes well for up to 2 months.

Glazed cranberry orange bundt cake with a cut out slice coming out of the side on white cake stand.
A slice of glazed cranberry orange bundt cake on small white plate with bundt cake on cake stand in background.
Glazed slice of cranberry orange bundt cake on a small white plate with a fork.
Cranberry Orange Bundt Cake - A deliciously moist and fluffy cinnamon-spiced, orange-infused bundt cake stuffed full of sweet cranberries, and drizzled with an orange glaze! #cranberry #orange #bundtcake #cakerecipes #christmasrecipes

Try these delicious Christmas recipes next!

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Simply Bake

Cranberry Orange Bundt Cake

A deliciously moist and fluffy cinnamon-spiced, orange-infused bundt cake stuffed full of sweet cranberries, and drizzled with an orange glaze!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yields: 12 – 14 slices

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups (240g) dried cranberries
  • Zest of 1 orange
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) light brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek yoghurt, room temperature
  • ¼ cup (60ml) orange juice

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon orange juice
  • 1 tablespoon water

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, spices, and salt. Toss in the cranberries and orange zest. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yoghurt, and orange juice, and whisk until combined. Fold in the dry ingredients.
  • Pour the batter into the prepared pan, and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean.
  • Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the Glaze

  • Whisk together the icing sugar, orange juice, and water until smooth. Drizzle over the cooled cake.

Recipe Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 – 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1sliceCalories: 412kcalCarbohydrates: 66gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 89mgSodium: 175mgFiber: 2gSugar: 40g

Nutrition information is automatically calculated, so should only be used as an approximation.

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26 Comments

  2. I need to make more bundt cakes. Your always look so good, and this is no exception. I really like dried cranberries in baked goods.

    Reply

  10. Marsha, you are seriously the Queen of Bundt Cakes!! Every time I see one on this blog, it’s even more perfect than the last. 🙂 I love how each slice is deliciously moist and perfectly textured. This would be the perfect showstopper for any holiday event! Thank you for sharing this recipe at exactly the right time! Wishing you and your family a very happy holidays. <3

    Reply

      1. Thank you. I wasn’t sure if the fresh would release liquid. I’m making it for my parents Christmas gathering, and your gingerbread bundt cake for the in-laws. Thanks a bunch!! Merry Christmas from the Carolinas!

        Reply