There’s something incredibly comforting about a homemade bundt cake, especially when it’s filled with bright citrus notes and bursts of tart cranberries. This Orange-Cranberry Bundt Cake is the perfect combination of sweet, tangy, and buttery flavors, making it ideal for winter holidays, brunch gatherings, or cozy weekends at home. Every slice is soft, moist, and filled with the vibrant taste of fresh oranges and juicy cranberries.
The batter starts with simple ingredients you likely already have in your pantry: flour, butter, sugar, eggs, and baking powder. What makes this cake special is the addition of freshly squeezed orange juice and zest, which infuse every bite with natural citrus aroma. Fold in fresh or frozen cranberries to add a delightful tart contrast that perfectly balances the sweetness of the cake. If you prefer a milder flavor, you can toss the cranberries in a bit of sugar before mixing them into the batter.
Once baked, the cake emerges golden and fragrant, with cranberries peeking through the tender crumb. Let it cool completely before adding a glaze. A simple orange glaze made from powdered sugar and fresh orange juice gives the cake a glossy finish and an extra layer of flavor. For a festive touch, sprinkle some finely grated orange zest or a few sugared cranberries on top.
This cake pairs wonderfully with a cup of cinnamon tea or Irish coffee, and it’s versatile enough to serve as a dessert or an afternoon treat. It keeps well for several days, maintaining its moist texture, and can even be frozen for later enjoyment. The combination of citrus and cranberries makes it a cheerful dessert during colder months, bringing a burst of color and freshness to any table.
Whether you bake it for a holiday gathering or simply to brighten your day, this Orange-Cranberry Bundt Cake is sure to impress. It’s easy to make, beautiful to serve, and filled with flavor that celebrates the best of the season, sweet oranges, tart cranberries, and the simple joy of homemade baking.
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange juice freshly squeezed
- 2 tablespoons orange zest
- 3 eggs large
- 1 1/2 cups fresh cranberries coarsely chopped
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Mix in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt, and gradually add it to the creamed mixture alternately with the orange juice.
- Fold in the orange zest and chopped cranberries until just combined.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Nutrition
Yummy! 😋
Made this for Thanksgiving and everyone loved it! It went faster than the pumpkin pie! 🍰🦃
The recipe says 2 cups of flour but my mom always said cakes should have less flour? Not sure what happened??
Pretty good… but where’s the chocolate? I think this would be better with some chocolate chips. Just sayin’.
I can totally see your point! Chocolate could add a nice touch. Maybe I’ll try it next time! 🍫
This cake was amazing! The orange flavor really pops and the cranberries add a nice tartness. Definitely making it again!
I followed the recipe but my cake came out super dry 😢. Any tips for keeping it moist?
Why do you need orange zest? Is that really necessary? Seems like a lot of work for nothing.
I don’t like cranberries, so I substituted them with blueberries. It was still yummy!
Yum, yum, yum!!!
Good recipe, but I thought the powdered sugar was too sweet on top. Less is more, I say!
I’ve never baked a bundt cake before but this was pretty simple! Thanks for sharing! 🍊
Easy recipe, but I had to use frozen cranberries. Still turned out good. Thumbs up!
I followed the recipe but my cake came out dry. Maybe I baked it too long? Not too happy.
This cake is absolutely delicious! The orange and cranberry combo is perfect. Will definitely make it again!