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Cranberry Orange Bundt Cake

By: Author Marsha

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Categories Cakes, Christmas

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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

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Yield: 12 - 14 slices

Cranberry Orange Bundt Cake

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!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Cake

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

For the Glaze

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

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, spices, and salt. Toss in the cranberries and orange zest. Set aside.
  3. 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.
  4. Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.
  5. 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

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

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:

Yield:

14 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 412Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 175mgCarbohydrates: 66gFiber: 2gSugar: 40gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @simplybake_blog on Instagram and hashtag it #simplybakeblog

© Marsha Cook
Category: Cakes

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Agness

Thursday 29th of December 2016

The final effect took my breath away, girl. This cake looks just perfect!! Well done! :)

Marsha

Thursday 29th of December 2016

Thanks. Agness! :)

Amanda

Wednesday 28th of December 2016

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.

Marsha

Thursday 29th of December 2016

Thanks, Amanda!

Elaine @ Dishes Delish

Monday 26th of December 2016

I love cran-orange anything and this bundt cake looks fabulously delicious!!

Marsha

Tuesday 27th of December 2016

Thanks, Elaine!

valentina

Monday 26th of December 2016

The flavor combination of this cake sounds SO tasty and it looks like the most perfect texture ever! And so pretty!

Marsha

Monday 26th of December 2016

Thanks, Valentina!

puja

Sunday 25th of December 2016

Mmmmm....Lovely and yummy cake recipe Marsha. It looks like I will finish it off immediately.

Marsha

Monday 26th of December 2016

Thanks, Puja!

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