Description
A deliciously moist bundt cake infused with fresh cranberries and a hint of orange.
Ingredients
Scale
- 1 tablespoon orange juice
- ¾ cup milk
- 1 cup unsalted butter (at room temperature)
- 4 ounces cream cheese (at room temperature)
- 2 cups granulated sugar
- 6 large eggs (at room temperature)
- 1 tablespoon finely grated orange zest
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen cranberries (no need to thaw if frozen)
- 1 cup powdered sugar
- 1 tablespoon cranberry juice (fresh or bottled)
- 1 tablespoon orange juice (fresh or bottled)
Instructions
- Grease a large 10-12 cup bundt pan with soft shortening, cake goop, or baking spray with flour. Flour it if using the shortening option, shaking off excess. Set aside.
- Preheat the oven to 350°F (180°C).
- Stir 1 tablespoon orange juice into ¾ cup milk and it might slightly curdle.
- In a large mixing bowl, beat 1 cup unsalted butter and 4 ounces cream cheese, softened, until smooth. Add 2 cups granulated sugar on medium-high speed and beat for 3–4 minutes, until pale and fluffy.
- Add 6 large eggs, one at a time, beating well after each addition.
- Mix in 1 tablespoon finely grated orange zest and ½ teaspoon vanilla extract.
- In a separate bowl, sift 3 cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture when prompted (my choice).
- Add the dry ingredients in 3 additions, alternating with the orange milk in 2 additions, beginning and ending with flour. Mix on low speed just until well combined; don’t overmix or the cake will be tough.
- Gently fold in 2 cups fresh or frozen cranberries using a spatula, making sure not to crush them too much. There should be no streaks of flour in the bottom of the bowl. Pour the cake batter into the prepared bundt pan.
- Bake for 20 minutes at 350°F (180°C), then reduce the oven to 325°F (165°C) and bake 35–40 minutes more, or until a toothpick inserted into the center comes out clean. Time might vary depending on your oven and the pan you use.
- Let the cake cool in the pan on a wire rack for about 15 minutes, then carefully invert onto a wire rack. Cool completely before glazing.
- In a medium bowl, combine 1 cup powdered sugar with 1 tablespoon cranberry juice and 1 tablespoon orange juice.
- Mix until it’s completely smooth, and you reach a thick but pourable consistency (like very thick honey).
- Drizzle over the completely cooled cake.
Notes
- Time might vary depending on your oven and the pan you use.
- You can use fresh or frozen cranberries, with no need to thaw if frozen.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg