Delightful Cranberry Orange Bundt Cake: Your Perfect Holiday & Fall Dessert
Prepare to fall in love with this exquisite Cranberry Orange Bundt Cake, a true showstopper destined for your fall, winter, and holiday baking traditions! This isn’t just any cake; it’s a wonderfully rich and incredibly moist cream cheese pound cake, elegantly infused with the warm, comforting aromas of cinnamon, nutmeg, and bright orange zest. Each slice reveals a delightful burst of fresh, tart cranberries, all crowned with a luscious, sweet orange glaze that ties every flavor together in perfect harmony. It’s the ultimate festive treat that effortlessly combines impressive presentation with irresistible taste.
The Irresistible Charm of Bundt Cakes
There’s something undeniably magical about bundt cakes, isn’t there? Their distinctive fluted design ensures they emerge from the pan looking absolutely gorgeous and ready to impress, often with minimal effort. They offer an elegant aesthetic without the fuss of intricate frosting techniques. A simple homemade glaze or a delicate dusting of powdered sugar is often all it takes to transform a bundt cake into a dessert fit for any occasion, from a casual family gathering to a fancy holiday dinner. Their inherent beauty makes them a favorite among bakers and hosts alike, ensuring your dessert table always has a stunning centerpiece.
This is precisely why our Cranberry Orange Bundt Cake will become a cherished recipe in your kitchen. It’s a dessert that commands attention yet remains wonderfully simple to prepare, delivering a truly delicious experience. The classic pairing of fresh, zesty orange with the vibrant tartness of cranberries, beautifully complemented by warming spices like cinnamon and nutmeg, gives this cake an incredible depth of flavor. Furthermore, the ingenious addition of cream cheese to the pound cake batter is a game-changer, ensuring a super moist, tender crumb that melts in your mouth with every bite.
A Perfect Make-Ahead Holiday Dessert
One of the many benefits of this spectacular cranberry orange cake, especially during the bustling holiday season, is its excellent keeping quality. It remains wonderfully fresh for several days when stored properly on the counter, making it a fantastic option for entertaining. Even better, it freezes exceptionally well, allowing you to bake it in advance and simply thaw and glaze before serving. This invaluable make-ahead capability means you can enjoy a stress-free holiday, knowing you have a magnificent, homemade dessert ready to delight your guests or bring to any festive celebration.
Table of Contents
- Ingredients for Your Cranberry Orange Bundt Cake
- Step-by-Step Guide to Making This Cranberry Orange Bundt Cake
- Baking Tip: Preventing Bundt Cakes from Sticking to the Pan
- Variations & Serving Suggestions
- Frequently Asked Questions (FAQs)
- Explore More Bundt Cake Recipes
- Full Cranberry Orange Bundt Cake Recipe
Ingredients for Your Cranberry Orange Bundt Cake
Crafting the perfect Cranberry Orange Bundt Cake begins with a selection of high-quality ingredients, each playing a crucial role in achieving its rich flavor and tender texture. Here’s a closer look at what you’ll need:
- Unsalted Butter: Softened to room temperature, butter is the foundation of a rich pound cake. It creates a tender crumb and contributes to the cake’s luxurious mouthfeel.
- Cream Cheese: Also at room temperature, cream cheese is the secret to this cake’s exceptional moisture and slight tang. It makes the pound cake incredibly tender and prevents it from drying out.
- Granulated Sugar: Provides sweetness and helps create a fine crumb by creaming with the fats.
- Large Eggs: At room temperature, eggs emulsify better with the fats, contributing to the cake’s structure, richness, and moisture.
- Vanilla Extract: A classic flavor enhancer that beautifully complements the orange and cranberry.
- All-Purpose Flour: The primary structural component. Measure it correctly by spooning it into a measuring cup and leveling off to avoid a dense cake.
- Salt: Balances the sweetness and enhances all the other flavors.
- Baking Powder: Our leavening agent, which helps the cake rise, ensuring a light and airy texture typical of a bundt cake.
- Ground Cinnamon & Nutmeg: These warm spices are essential for that cozy, festive aroma and flavor, making it perfect for fall and winter. Freshly ground nutmeg offers the best aroma.
- Orange Zest: The star of the show! Freshly grated orange zest provides intense citrus flavor and fragrance that pairs beautifully with cranberries. Don’t skip this for maximum flavor.
- Fresh or Frozen Cranberries: The tart jewels of the cake. They burst during baking, releasing their vibrant flavor. If using frozen, do not thaw them beforehand.
For the vibrant orange glaze:
- Powdered Sugar: Creates the smooth, pourable glaze. Sifting prevents lumps.
- Orange Zest & Fresh Orange Juice: Infuses the glaze with bright, fresh orange flavor.
- Milk: Used to adjust the consistency of the glaze to your preference.
Step-by-Step Guide to Making This Cranberry Orange Bundt Cake
Follow these detailed steps to bake a flawless and flavorful Cranberry Orange Bundt Cake:
- Achieve Room Temperature Ingredients: The Foundation of a Tender Cake. This is a critical first step. Ensure your butter, cream cheese, and eggs have sat out at room temperature for at least 30-60 minutes. Why is this important? Room temperature ingredients emulsify much better, creating a smooth, cohesive batter. This results in a taller, more evenly textured, and wonderfully tender cake. Skipping this step can lead to a lumpy batter and a denser, less desirable crumb.
- Prepare the Rich Cake Batter. In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, cream cheese, and granulated sugar with an electric mixer until the mixture is light, fluffy, and creamy, typically 3-4 minutes on high speed. This creaming process incorporates air, essential for a tender pound cake. Next, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure everything is fully combined. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, ground cinnamon, ground nutmeg, and fresh orange zest until thoroughly combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Crucially, do not overmix the batter, as overmixing can develop the gluten in the flour, leading to a tough cake. Finally, gently fold in the fresh or frozen cranberries by hand to ensure they are evenly distributed without crushing them.
Gently folding in the cranberries ensures they remain intact and evenly distributed. - Prepare and Fill the Bundt Pan. Generously grease a 10-12 cup capacity bundt cake pan. For best results, use a high-quality non-stick baking spray that contains flour (such as Baker’s Joy or PAM Baking), ensuring you coat every nook and cr cranny. Alternatively, you can meticulously grease the pan with softened butter or shortening, then dust it thoroughly with flour, tapping out any excess. A well-greased pan is paramount to prevent sticking! Spoon the prepared batter evenly into the greased bundt pan and gently spread it into a flat layer using a spatula. This helps ensure an even bake.
Ensuring the batter is evenly spread for a perfect rise. - Bake to Golden Perfection. Preheat your oven to 325°F (160°C). Bake the bundt cake for 60-80 minutes. Baking times can vary significantly based on your oven and the specific bundt pan, so start checking for doneness around 60 minutes. The cake is ready when the top is puffed and springs back when gently pressed, and a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached, not wet batter. For my oven, 70 minutes is usually the sweet spot.
- Cooling for Easy Release. Once baked, remove the cake from the oven and let it cool in the bundt pan for exactly 15 minutes. This brief cooling period allows the cake to firm up slightly and pull away from the edges of the pan, making it much easier to release. After 15 minutes, carefully invert the cake onto a wire rack and lift the pan away. Allow the cake to cool completely on the wire rack before glazing, which can take an hour or two. Cooling completely ensures the glaze sets properly and doesn’t melt off.
The beautifully baked bundt cake awaits its final touch. - Drizzle with Zesty Orange Glaze. While the cake cools, prepare the glorious orange glaze. In a small bowl, whisk together the sifted powdered sugar, fresh orange zest, fresh orange juice, and 1-2 tablespoons of milk. Start with 1 tablespoon of milk and add more gradually until you achieve your desired consistency – thick enough to cling to the cake but still pourable. For a thinner glaze that generously covers the cake, add a bit more milk; for a thicker, more defined drip, use less. Spoon the glaze generously over the cooled bundt cake, letting it drip enticingly down the fluted sides. Allow the glaze to set for about 30 minutes before slicing and serving.
- Slice, Serve, and Savor! Once the glaze is set, your magnificent Cranberry Orange Bundt Cake is ready to be admired and enjoyed. Slice it into generous portions and serve as desired. This cake is at its freshest for a few days, making it an excellent dessert to prepare ahead of time for any gathering.
Baking Tip: How to Prevent Bundt Cakes from Sticking to the Pan
There are few kitchen mishaps as disheartening as a beautiful bundt cake stuck stubbornly in its pan. But fear not! By following these tried-and-true steps, you can ensure a flawless release every single time, saving yourself frustration and ensuring your cake looks as good as it tastes:
- Choose a Reliable Pan: Start with a high-quality bundt pan you trust. If you’re particularly prone to sticking or simply want extra assurance, consider investing in a non-stick bundt pan. Darker pans can sometimes bake hotter, so adjust your oven temperature or baking time if needed.
- Grease Generously and Thoroughly: This is arguably the most crucial step. Use a baking spray specifically made with flour (like “Baker’s Joy” or “PAM Baking”). Spray every inch of the pan, making sure the spray gets into all the intricate crevices and designs of your bundt pan. If you don’t have a flour-based spray, you can grease the pan meticulously with softened butter or shortening, then dust it with a thin, even layer of flour, tapping out any excess. Ensure no bare spots remain!
- Cool in the Pan for the Right Amount of Time: Resist the urge to flip the cake immediately or let it cool completely in the pan. Allow the cake to cool in the pan for precisely 10-15 minutes. This brief cooling period allows the cake’s structure to set and gently pull away from the pan’s sides.
- Perform the “Bounce Test”: While the cake is still warm after its initial cooling, gently “bounce” the pan up and down on your countertop a few times. Listen and feel for the cake to slightly loosen and shift within the pan. If all edges of the cake seem to move slightly, it’s a good indication that you don’t have any stubborn sticking points.
- Invert with Confidence: Place a sturdy wire cooling rack directly on top of the bundt pan. Then, with a quick and confident motion, carefully invert the entire assembly so the pan is upside down on the rack.
- Gentle Wiggle and Release: If the cake doesn’t immediately slide out, give the pan a few gentle side-to-side wiggles. Sometimes a slight twist is all it takes. If it’s still stuck, you can try gently tapping the bottom of the pan. Usually, by following the previous steps, it will release beautifully.
Variations & Serving Suggestions
This Cranberry Orange Bundt Cake is fantastic as is, but it’s also wonderfully versatile! Here are some ideas to customize it or enhance your serving experience:
- Cranberry Options: This recipe works beautifully with both fresh and frozen cranberries. If opting for frozen, there’s no need to thaw them; simply fold them into the batter as directed. For a slightly different flavor profile and chewier texture, you could also use dried cranberries, though the tart burst of fresh/frozen is often preferred.
- Glaze Alternatives: While the orange glaze is a highlight, you can serve this cake with a dollop of perfectly whipped cream for a lighter touch, or a scoop of vanilla bean ice cream for a decadent treat.
- Elevated Presentation: For a truly impressive holiday spread, garnish your finished cake or individual slices with homemade sugared cranberries and a sprig of fresh rosemary. The sparkling cranberries add a beautiful, festive touch.
- Citrus Swap: If you’re a fan of lemon, feel free to substitute lemon zest and juice for the orange components in both the cake and the glaze. A Cranberry Lemon Bundt Cake is equally delightful!
- Berry Alternatives: Blueberries can be used in place of cranberries for a different fruit flavor profile, especially delicious in the spring or summer months.
- Warm it Up: For an extra comforting treat, lightly warm individual slices before serving, perhaps with a mug of coffee or tea.
- Brunch Delight: This cake isn’t just for dessert! Its bright flavors and elegant appearance make it a wonderful addition to a holiday brunch spread.
Frequently Asked Questions (FAQs)
Preventing a bundt cake from sticking is key to a beautiful presentation! As detailed in our baking tip above, the most important steps are: use a good quality non-stick bundt pan, generously grease it with a flour-based baking spray (or butter/shortening + flour), ensure every crevice is covered, and let the cake cool in the pan for exactly 10-15 minutes before inverting. The “bounce test” can also help confirm it’s loose.
This recipe calls for a standard 10-inch, 10-12 cup capacity bundt cake pan. This is the most common size, but pan capacities can vary slightly. If you’re unsure of your pan’s capacity, you can measure it by filling it with water and then pouring that water into a liquid measuring cup. As a general rule of thumb, never fill a bundt pan more than three-quarters full to allow room for the cake to rise.
For the absolute best flavor and texture, this Cranberry Orange Bundt Cake should be enjoyed within 2-3 days when stored at room temperature in an airtight container. If you need to keep it longer, it freezes exceptionally well. Wrap the cooled cake tightly in plastic wrap, then a layer of aluminum foil, and it can be stored in the freezer for up to 1 month or even longer. Thaw at room temperature and apply glaze just before serving for optimal freshness.
This recipe has been carefully developed and tested as written to achieve its specific texture and flavor. While baking substitutions can sometimes work, they often alter the final result significantly. For specific dietary needs such as dairy-free, gluten-free, or low-sugar, I highly recommend seeking out a recipe that has been specifically created and tested to meet those requirements, rather than attempting to modify this one. This will ensure you get a successful and delicious outcome tailored to your needs.
A sinking bundt cake is often due to opening the oven door too early (before the cake has set its structure), underbaking, or too much leavening. Ensure your oven temperature is accurate with an oven thermometer and avoid opening the oven door during the first two-thirds of the baking time. Always test for doneness with a toothpick. Also, make sure your baking powder isn’t expired!
While fresh orange juice and zest provide the most vibrant and authentic flavor, you can use good quality bottled orange juice for the glaze if fresh is unavailable. However, do not skip the orange zest in the cake batter, as it provides a crucial aromatic element that bottled juice cannot replicate.
Explore More Bundt Cake Recipes
If you’ve fallen in love with the ease and elegance of bundt cakes, you’re in luck! There are countless delicious variations to explore. Here are a few more favorites to inspire your next baking adventure:
Full Cranberry Orange Bundt Cake Recipe
This delightful recipe was originally published in November 2017 and has been a holiday favorite ever since.
Cranberry Orange Bundt Cake
Rating: 4.60 from 10 reviews
Summary: A perfectly moist cream cheese pound cake, infused with cranberries, orange zest, and warming spices, elegantly glazed for the ultimate holiday treat.
Servings: 16 servings
Prep Time: 20 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 30 mins
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Ingredients
- 1 ½ cup unsalted butter (340 grams, 3 sticks), softened to room temperature
- 8 ounces cream cheese (226 grams), softened to room temperature
- 3 cups granulated sugar (600 grams)
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly ground preferred)
- 2 tablespoons orange zest
- 2 cups fresh or frozen cranberries (200 grams)
Orange Glaze:
- 2 cups powdered sugar (227 grams), sifted
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1-2 tablespoons milk, as needed
Equipment
- Bundt pan (10-12 cup capacity)
- Electric mixer (stand mixer or hand-held)
- Non-stick baking spray with flour
- Large mixing bowls
- Wire cooling rack
Instructions
- Preheat oven to 325°F (160°C). Generously grease a 12-cup bundt cake pan with nonstick baking spray (that contains flour), making sure to get into all the intricate designs of the pan.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, cream cheese, and sugar until smooth and creamy, about 3-4 minutes on high speed.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl down as needed. Stir in the vanilla extract.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon, nutmeg, and orange zest. Add these dry ingredients to the butter mixture all at once and mix on low speed only just until no streaks of flour remain.
- Add the cranberries and gently fold them into the batter by hand until evenly distributed. Do not overmix.
- Scoop the batter into the prepared bundt pan and spread it into an even layer using a spatula.
- Bake for 65-85 minutes, or until a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs. (Baking times vary, so check after 60 minutes).
- Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
To make the glaze:
- In a small bowl, mix together the sifted powdered sugar, orange zest, fresh orange juice, and 1-2 tablespoons of milk. Start with 1 tablespoon of milk and add more gradually until you achieve a thick but pourable glaze consistency.
- Once the cake is completely cool, pour the glaze evenly over the bundt cake, allowing it to drip down the sides. Let the glaze set for a few minutes (about 30) before slicing and serving.
Notes
- If using frozen cranberries, there is no need to thaw them before adding to the batter.
- Make Ahead & Storage: This cake is an excellent make-ahead option. Wrap the cooled, unglazed cake tightly in plastic wrap and store at room temperature for up to 4 days, or in the freezer for up to 2 months. Add the glaze just before serving. Glazed cake should be stored airtight at room temperature and is best enjoyed within 2-3 days.
Nutrition (per serving)
(Approximate values, based on 16 servings)
- Calories: 525 kcal
- Carbohydrates: 73g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 122mg
- Sodium: 218mg
- Potassium: 128mg
- Fiber: 1g
- Sugar: 54g
- Vitamin A: 827IU
- Vitamin C: 4mg
- Calcium: 53mg
- Iron: 2mg
Cuisine: American | Course: Dessert | Author: Annalise Sandberg
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