This festive and delicious cranberry orange bundt cake makes the perfect holiday dessert. You’ll love this simple recipe that looks and tastes amazing!
One of the tastiest holiday flavor combos are cranberry and orange. Every year I make a flavorful orange cranberry sauce that I can’t get enough of, so I decided to combine these two flavors into a decadent dessert for our holiday dinner party.
This lovely cranberry orange bundt cake has a fresh, bright orange flavor with juicy, fresh cranberries inside and sugared cranberries on top.
This cranberry orange cake is a winner and has quickly become my favorite holiday bundt cake. You definitely won’t regret making this one!
Cranberry Orange Bundt Cake
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 4 eggs
- 3/4 cup milk
- 1/2 cup fresh orange juice (2-3 oranges)
- Zest from oranges used for the juice
- 1 cup oil
- 1 tsp vanilla
- 1 1/2 cups fresh cranberries, chopped
- Powdered sugar (optional- for dusting on finished cake)
- Sugared cranberries to garnish (optional)
STEP 1. Preheat the oven to 350 degrees. Grease and flour the bundt cake pan.
In medium bowl whisk the flour, baking powder, baking soda, and salt together. Set aside.
STEP 2. In a mixing bowl, mix together the sugar, eggs, milk, orange juice, zest, vanilla, and oil.
STEP 3. Slowly mix in the dry ingredients to the set ingredients, being careful not to overmix. Pour the batter into the bundt cake pan and bake for about 45 minutes or until lightly golden.
Remove from the oven and let cool on a wire rack before carefully turning cake pan upside down to remove the cake.
STEP 4. For nice presentation, I sifted some powdered sugar on top of the cake, then placed some sugared cranberries on top and around the sides and middle of the cranberry bundt cake.
Not only do these sugared cranberries look pretty and snowy with their sparkly sugar coating, but they taste good too!
This was my first time making (and eating) sugared cranberries, and I love them. They’re a great way to snack on cranberries without them being too tart.
The sugar balances out the tartness and makes eating cranberries raw quite enjoyable!
I followed the directions here to make sugared cranberries. Basically you add fresh cranberries to a hot mixture of water and sugar, let them dry on a drying rack for about an hour, then roll them in sugar and let them dry again.
They’re pretty much fool-proof!
I added some of the sugared cranberries in the dips of the top of the fresh cranberry orange bundt cake so the cranberries wouldn’t roll around. I love how pretty and festive this cranberry orange cake turned out!
It has an amazing orange flavor, which partly has to do with all that tasty orange zest that was added to the batter.
The cake is incredibly moist, too, and will keep moist and delicious for a few days. That is, if there is any left after you share it… Recipe adapted from here.
Give this delicious cranberry orange cake recipe a try. It really is so moist and flavorful. It just might become one of your favorite holiday traditions too!