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Moist Cranberry Orange Bundt Cake with Zesty Glaze

Close-up of a slice of moist cranberry orange cake topped with thick white citrus glaze.
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This recipe delivers a moist cranberry orange cake, perfect for holiday gatherings or a simple breakfast treat. It balances tart cranberries with bright orange zest and finishes with a simple, zesty orange glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of orange. This releases the oils for maximum flavor.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a separate small bowl, whisk together the milk, orange juice, and vanilla extract.
  7. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined. Do not overmix.
  8. Gently fold in the chopped cranberries using a spatula.
  9. Pour the batter evenly into the prepared Bundt pan.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  12. Prepare the glaze: Whisk the powdered sugar and orange juice together until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  13. Drizzle the orange glazed cake generously once it is completely cool.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra festive look, dust the cooled cake with powdered sugar instead of using the glaze.
  • This recipe works well as an easy cranberry loaf cake if baked in a greased 9×5 inch loaf pan for about 50-60 minutes.

Nutrition

Find it online: https://dishicious.com/cranberry-orange-cake-moist-zesty-bundt-recipe/