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Moist Cranberry Orange Bundt Cake

Close-up of a slice of moist cranberry orange cake, studded with red cranberries and dusted heavily with powdered sugar.
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Make this easy Cranberry Orange Bundt Cake for a moist, flavorful holiday dessert with zesty oranges and tart cranberries. This recipe is simple to prepare and looks beautiful dusted with powdered sugar.

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
  • 1/2 cup powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture 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.
  4. Add the softened butter to the orange sugar mixture. 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 small bowl, whisk together the milk, orange juice, and vanilla extract.
  7. Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Scrape down the sides of the bowl.
  8. Pour in all of the wet ingredients and mix until incorporated.
  9. Add the remaining dry ingredients and mix only until the batter is smooth. Do not overmix.
  10. Gently fold in the chopped cranberries using a spatula.
  11. Spoon the batter evenly into the prepared Bundt pan.
  12. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan on a wire rack for 15 minutes.
  14. Invert the cake onto the wire rack and let it cool completely.
  15. Once cool, dust the top generously with powdered sugar before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra zesty flavor, you can drizzle the warm cake with a simple glaze made from 1/2 cup powdered sugar mixed with 2 tablespoons of orange juice before dusting with more sugar.
  • This cake keeps well at room temperature, covered, for up to three days.

Nutrition

Find it online: https://cookingzenith.com/cranberry-orange-cake-recipe/