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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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cakes
Keyword: bundt cake, cranberry, orange
Servings: 12 - 14 slices
Calories: 412kcal
Author: Marsha

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.

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

Serving: 1slice | Calories: 412kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 175mg | Fiber: 2g | Sugar: 40g