Cranberry Orange Bundt Cake

This is a super simple bundt that’s perfect for the holidays. Cranberry and orange pair so nicely together and serve as the perfect complement for this moist, delicious buttermilk cake. If you’re looking for a last minute holiday desert to make, look no further! Merry Christmas!

Thank you to Bob’s Red Mill for sponsoring this post. As always all opinions are my own.

Ingredients for the Cake

1 cup unsalted butter, room temperature

1 cup/200g granulated sugar

¾ cup/165g packed light brown sugar

1 tbs orange zest, about 3-4 oranges

4 large eggs, room temperature

2 tsp vanilla extract

3 cups/375g all purpose flour

½ tsp baking soda

1 1/2 tsp kosher salt

¼ cup fresh orange juice

1 cup buttermilk, room temp

1 1/3 cup cranberries- if using frozen, do not thaw

3 tbs melted shortening, for greasing bundt pan

Garnish with sugared cranberries * see note below*

Ingredients for the Glaze

2 ½ cups confectioners sugar

3 tbs + 2 tsp fresh satsuma or orange juice

1 tsp vanilla extract

pinch salt

Equipment

10 cup bundt pan

Standing/handheld mixer

Medium & large bowl

Whisk

Zester

Spatula

Cooling rack

Method

Preheat oven to 350°F.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, orange zest and both sugar together until light and fluffy, about 3-4 minutes. In a separate medium bowl, whisk together flour, salt, baking soda, and set aside.

Beat in the eggs one at a time. Make sure that each egg is incorporated before adding the next one. Scrape down the sides of bowl, add the vanilla, and beat a few more times until incorporated.

With the mixer on the lowest speed, add ⅓ of the flour. Once the flour is just combined, add the orange juice and half of the buttermilk. Repeat this process two more times with the remaining flour and buttermilk; scrape down sides as needed. Once the last addition of flour is just combined, add the cranberries and gently fold into the batter.

Lightly brush a 10-inch bundt pan with melted shortening. Dust the pan with a little bit of flour, tapping out any excess so that the pan is lightly coated.

Pour the batter into prepared pan, gently smoothing out the top with a spatula.

Bake for 45-50 minutes, or until a tester toothpick inserted into the center pulls out clean. Transfer pan to a cooling rack and use a small offset spatula to run along the side of the cake to loosen it from the pan. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and let cool for another 10 minutes before lifting the pan off the cake.

For the glaze: Whisk powdered sugar, salt, satsuma juice, and vanilla together until a thick pourable glaze texture is achieved. Pour over cooled cake.

**I made a half batch of sugared cranberries using the linked recipe above. Also, instead of using granulated sugar, I opted for this sparkling sugar from BRM. It really made these cranberries extra special in my opinion :)

Storage: store in an airtight container for 4-5 days