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closeup of cranberry orange bundt cake on a platter

Cranberry Orange Bundt Cake

This bundt cake is bursting with flavors of orange and cranberry. One pan for all your ingredients makes this recipe quick and easy. Original recipe from Sally's Baking Addiction
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 people

Ingredients

Candied Cranberries

  • 2 cups granulated sugar divided
  • 1 cup water
  • 1 cup cranberries

Bundt Cake

  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ½ cups unsalted butter softened
  • 1 ¾ cups brown sugar packed
  • ½ cup granulated sugar
  • 2 tablespoons orange zest
  • 5 eggs large
  • ½ cup sour cream full fat
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ¼ cup orange juice fresh
  • 1 ¾ cups cranberries fresh
  • 2 teaspoons ground cinnamon

Orange Glaze

  • 1 ½ confectioners’ sugar
  • 3-4 tablespoons orange juice fresh

Instructions

Make the Candied Cranberries

  • Combine 1 cup sugar with 1 cup water in a pot and stir over medium heat until sugar is dissolved. Remove from heat and allow mixture to cool for 3 minutes. Stir in cranberries, pour mixture into a bowl. Cover and refrigerate for 8 hours or overnight. 
  • Drain cranberries in a colander. Place 1 cup sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet. Let dry at room temperature for approximately 1 hour. 

Make the Bundt Cake

  • Set baking rack in the center of oven and preheat to 350 degrees Fahrenheit. Carefully grease and flour a bundt pan or use non-stick spray with flour. 
  • Mix your dry ingredients (flour, baking powder, and salt) together in a large bowl and set aside. 
  • Using a stand mixer, cream the butter with 1 cup of brown sugar and ½ cup granulated sugar. Add the orange zest, eggs, sour cream, and vanilla and mix on low for 30 seconds. Set mixture aside. 
  • Add your dry ingredients into the mixture, alternating with the milk and orange juice. Mix until combined being careful not to over-mix. Add cranberries at the very end. 

Add the Cinnamon Swirl

  • In a small bowl, mix the remaining brown sugar and cinnamon together. 
  • Fill half of the bundt pan with your batter. Sprinkle the cinnamon mixture being careful not to get too close to the edges. Finish by spreading the remainder of the batter on top. 
  • Place bundt pan on a cookie sheet and place in the oven for approximately 60 minutes. Cake is done when a toothpick comes out clean without any streaks batter. 
  • Allow cake to cool for 30 minutes and then remove from pan by inverting onto a cool rack. Allow cake to completely cool to room temperature. 

Make the Orange Icing

  • Mix confectioners' sugar and orange juice together to make your glaze. Slowly pour glaze over cooled cake. 

Heather's Helpful Hints

All ingredients should be at room temperature. That means you'll want to take your butter, eggs, sour cream, and milk out ahead of time and let them rest at room temperature. I usually like to give them 3-4 hours sitting out on the counter. 

Nutrition

Serving: 1slice | Calories: 403kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 257mg | Potassium: 187mg | Fiber: 1g | Sugar: 31g | Vitamin A: 685IU | Vitamin C: 6.1mg | Calcium: 84mg | Iron: 1.6mg
This recipe was found on My Sweet Precision. Thank you for visiting!