Description

This Cranberry Orange Bundt Cake is a moist and tender dessert bursting with fresh cranberries and fragrant orange zest. Topped with a sweet orange glaze and sugared cranberries, it’s an elegant yet easy recipe that looks like you spent hours on it. Perfect for festive occasions and holiday gatherings, this no-mixer bundt cake offers a delightful balance of sweet and tart flavors in every bite.

Ingredients

Scale

Cake Ingredients

1/2 cup milk (or use 1/2 cup real buttermilk and omit the lemon juice)
2 teaspoons lemon juice
1 large egg
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 tablespoon orange zest (from about 1 large orange)
1/3 cup freshly squeezed orange juice (from about 1 large orange)
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (or to taste)
2 cups fresh cranberries (plus more for sprinkling)

Glaze Ingredients

2 cups confectioners sugar (sifted)
about 1/4 cup freshly squeezed orange juice
1/4 cup water
3/4 cup granulated sugar
1 1/2 cups fresh cranberries

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Instructions

Prepare the Cake Batter: In a medium bowl, combine milk and lemon juice (if not using buttermilk) and set aside for a few minutes to curdle slightly. In a large mixing bowl, whisk together the egg, canola oil, granulated sugar, and light brown sugar until smooth and creamy. Stir in orange zest, freshly squeezed orange juice, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, gently folding to combine without overmixing.
Add Milk Mixture and Cranberries: Stir the milk-lemon juice mixture into the batter until just combined. Gently fold in 2 cups of fresh cranberries, ensuring even distribution throughout the batter.
Prepare Pan and Bake: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan lightly to prevent sticking. Pour the batter evenly into the prepared pan and smooth the top. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the Bundt cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before glazing.
Prepare the Sugared Cranberries: In a small saucepan, bring water and granulated sugar to a boil to make a simple syrup. Add the 1 1/2 cups fresh cranberries to the syrup and cook for about 2-3 minutes until they soften slightly. Remove cranberries with a slotted spoon and roll them in granulated sugar to coat. Set aside to dry.
Make the Orange Glaze: Combine sifted confectioners sugar, freshly squeezed orange juice, and water in a bowl. Whisk until smooth and slightly pourable. Adjust consistency by adding more orange juice or sugar if needed.
Glaze and Decorate: Drizzle the orange glaze evenly over the cooled cake. Garnish the top with the sugared cranberries for a festive and beautiful finishing touch.

Notes

🧡❤️ An elegant yet EASY Bundt cake recipe that only looks like you spent hours on it!
This moist and tender cake is flavored with fragrant orange zest and studded with fresh cranberries.
Topped with a sweet orange glaze and sugared cranberries, it’s perfect for any holiday gathering.
The recipe does not require a mixer, making it simple and accessible for all skill levels.
Ensure not to overmix the batter to keep the texture light and tender.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 417 kcal
Sugar: 52 g
Sodium: 243 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0.04 g
Carbohydrates: 73 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 77 mg