Cranberry Orange Bundt Cake

Delicious and moist, this Cranberry Orange Bundt Cake is perfect for any occasion.

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Prep Time 20

Cook Time 1 15

Cooling Time 15

Total Time 1 50

Course Dessert

Cuisine American

Servings slices

Calories 525 kcal

Equipment

Bundt pan
electric mixer
Non-stick baking spray

Ingredients

1 ½ cup unsalted butter softened to room temperature
8 ounces cream cheese softened to room temperature
3 cups granulated sugar
6 large eggs at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
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

Orange glaze

2 cups powdered sugar sifted
1 tablespoon orange zest
1 tablespoon fresh orange juice
1-2 tablespoons milk as needed

Instructions

Preheat oven to 325°F. Generously grease a 12 cup bundt cake pan with nonstick baking spray (that contains flour), making sure to get the entire 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 after each, and scraping the bowl down as needed. Add the vanilla.
In a separate bowl combine the flour, salt, baking powder, cinnamon, nutmeg, and orange zest. Add to the butter mixture all at once and mix on low only just until no streaks of flour remain. Add the cranberries and gently fold in by hand.
Scoop the batter into the prepared bundt pan and spread into an even layer. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 65-85 minutes.
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the glaze: Mix together the powdered sugar, orange zest, orange juice and enough milk to make a thick but pour-able glaze.
Pour glaze over the bundt cake and let set for a few minutes before serving.

Notes

If using frozen cranberries, no need to thaw. Make ahead: wrap in plastic at store at room temperature for up to 4 days, and in the freezer for up for 2 months. Add glaze just before serving.

Nutrition

Serving: 1sliceCalories: 525kcalCarbohydrates: 73gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 122mgSodium: 218mgPotassium: 128mgFiber: 1gSugar: 54gVitamin A: 827IUVitamin C: 4mgCalcium: 53mgIron: 2mg

Keyword bundt cake, cake, Cranberry Orange Bundt Cake, dessert, festive cake, holiday cake

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