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Moist Cranberry Orange Bundt Cake with Zesty Orange Glaze

A slice cut from a moist cranberry orange cake, topped with a thick orange glaze and garnished with fresh cranberries.
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This recipe creates a moist, tender cranberry orange cake, perfect for holiday gatherings or brunch. It features tart cranberries balanced by bright orange zest and is finished with a simple, zesty orange glaze.

Ingredients

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  • 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 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the mixture is fragrant.
  4. Add the softened butter to the sugar mixture and 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. Stir in the vanilla extract.
  6. In a separate small bowl, whisk together the milk and orange juice.
  7. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the chopped cranberries using a spatula.
  9. Pour the batter into the prepared Bundt pan and spread evenly.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a few drops at a time, if needed to reach a thick but pourable consistency.
  13. Drizzle the zesty orange glaze over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra festive look, sprinkle coarse sugar over the top of the glaze once it sets slightly.
  • This cake stays moist for several days when stored tightly covered at room temperature.

Nutrition

Find it online: https://cookingbymia.com/cranberry-orange-cake-moist-secret/