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    Home » Recipes » Holidays

    Orange and Cranberry Bundt Cake

    Published: Dec 9, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 28 Comments

    Jump to Recipe Print Recipe

    Orange cranberry bundt cake, with soft and tender crumb, fragrant orange glaze and sugared cranberries on top. It's deliciously buttery, moist and dense, without being too heavy.

    Bundt cakes are surprisingly easy to make, and always look very impressive, with their beautiful, unique shapes and intricate designs. They are a great alternative to more time-consuming and complicated layer cakes, and unlike other cakes, it doesn't require any buttercream or frosting. A simple glaze on top is enough to turn this simple bake into a stunner!

    cranberry and orange bundt cake on a wooden cake board.

    This easy cake is guaranteed to leave a lasting impression on your guests, and will make a beautiful and eye-catching centrepiece at your Christmas table or any holiday celebration.

    If you enjoyed my orange cranberry loaf recipe, then you will love this orange and cranberry bundt cake. It is a little lighter in texture, but equally intense in flavour, where sweet, juicy and fragrant oranges are combined with vibrant, jammy and sharp cranberries.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Frequently asked questions
    • 📖 Recipe
    • Comments

    Ingredients

    Here's what this cranberry orange bundt cake is made of:

    ingredients for orange cranberry bundt cake with text labels.
    • Flour - Plain, all purpose flour will work best in this cake recipe.
    • Baking powder and baking soda - Using both raising agents to ensure the perfect rise of the cake.
    • Cinnamon - To add a little extra flavour and aroma.
    • Sugars - I'm using white caster sugar in the cake batter, and icing/ powdered sugar for the citrus glaze. You can also use soft light brown sugar, or granulated sugar instead (in the batter).
    • Orange - Orange zest and fresh orange juice is added to both, cake batter and to the glaze. Freshly squeezed orange juice will always work best, but you can substitute it with juice from the box, if you'd like.
    • Butter - To create that delicious, moist and buttery texture.
    • Eggs - For moisture and extra structure of our bundt cake.
    • Buttermilk - To balance out the sweetness of the cake, and to help with that rich, buttery taste. You can also use sour cream or Greek yoghurt instead.
    • Cranberries - Fresh or frozen cranberries will work best in this bundt cake recipe. You can use dried cranberries as a substitute, but I would recommend to soak them up in some orange juice or water for at least 15 minutes, allowing them to moisten and plump up.

    Scroll to the bottom of this post for the recipe card and the full list of the ingredients.

    Instructions

    Start by preparing the bundt pan. Grease it generously, and dust it with flour, tapping out any excess.

    If you are decorating the cake with sugared cranberries, you may want to make these first, as they will need an hour to rest. For sugared cranberries, I recommend using fresh cranberries (frozen cranberries will also work, but not the dried ones).

    In a large bowl whisk together flour, baking powder, baking soda, salt and cinnamon. Set this mixture aside, until needed.

    bowl with creamed butter and sugar.

    Beat the butter, sugar and orange zest until combined.

    bowl with creamed butter, sugar, eggs and buttermilk.

    Add the eggs and buttermilk, mixing well to combine.

    bowl with dry ingredients added on top of the wet ingredients.

    Tip the dry ingredients into the wet ingredients and mix to combine.

    flour coated cranberries added to the bowl with cake batter.

    Fold in the cranberries, and transfer the batter into prepared bundt pan.

    Hint: Be sure to fill the baking pan with the cake batter no more than ¾ full to avoid overflow.

    batter for orange cranberry bundt cake inside of the baking tin.

    Bake this orange cranberry bundt cake for 45-50 minutes, or until toothpick inserted in the middle comes out clean.

    orange cranberry bundt cake drizzled with glaze on a cooling rack.

    Cool the cake in the tin for 15 minutes, then remove and allow to cool completely, before adding the orange glaze and decorating with sugared cranberries.

    orange cranberry bundt cake topped with glaze and sugared cranberries.

    Variations

    • Mini bundt cakes - You can turn this recipe into individual mini bundt cakes (depending on the size of your baking tin, you should get about 10-12 individual cakes). You may need a special bundtlette pan for that, or an individual mini-bundt baking tin.
    • Add some nuts - Add a handful of chopped pistachios for an extra texture, flavour and pop of colour (like in my orange and cranberry Chelsea buns recipe). You could add a handful to the cake batter, and some more to sprinkle the cake with.
    • Chocolate - White chocolate will be a great addition to cranberry and orange flavour combination. You can use melted white chocolate for the glaze, instead of the orange glaze. Or why not add a handful of white chocolate chips to the cake batter?
    bundt cake on wooden cake board topped with cranberries covered in sugar.

    Equipment

    • Handheld electric mixer or stand mixer fitted with paddle or whisk attachment.
    • Bundt pan - I'm using this Nordic Ware heritage bundt tin, which is 2.4 l (10 cups) in capacity. If your baking pan is smaller, you will have to scale down the recipe and adjust the baking times accordingly.

    Storage

    Store this cranberry orange cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 7 days. Bring the cake to room temperature before serving.

    Orange cranberry bundt cake is also suitable for freezing for up to 3 months (freeze it without the glaze). Thaw it in the fridge overnight, then bring the cake to room temperature, drizzle with glaze and serve.

    orange cranberry bundt cake with slice cut out of it.

    Top tip

    Take time when greasing and dusting the baking tin. Cakes baked in bundt tins can become difficult to release and remove from the pan, if it wasn't greased properly. So make sure you butter yours really well. You can also use special baking spray containing flour, but do not use regular cooking spray.

    Reserve about 1 tablespoon of flour and toss the cranberries in it, before folding them into cake batter. This will help to prevent them sinking into the bottom of the cake.

    an individual slice of orange and cranberry bundt cake on a small plate.

    Frequently asked questions

    Do I need bundt tin to make this recipe?

    No, you don't. This cranberry orange cake can be baked in any baking tin (round or square or rectangular) with similar capacity (2.4 l). If your baking pan is different in size/ capacity, you will have to scale the recipe accordingly. Baking times will also need adjusting.

    Why did my bundt cake stuck to the pan?

    Make sure to use the non-stick type of bundt tin (some older ones may not be non-stick), grease the tin thoroughly and dust it with flour. Some sources do not recommend using butter to grease bundt tins with, but I personally never had an issue with it. You can also use non-stick vegetable oil spray or melted shortening instead. If your pan is particularly intricate in its design, use a pastry brush and melted butter/ shortening to get to all the nooks and crannies. Read this helpful article on How to prevent Bundt cakes from sticking for more tips!

    Can I use dried cranberries instead of fresh cranberries?

    You can use dried cranberries in the cake batter, but I will recommend to soak them in liquid (orange juice, water, or your favourite tipple) first, to moisten and plump them up. If you want to decorate the cake with sugared cranberries, you will need to use fresh or frozen cranberries.

    To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

    📖 Recipe

    bundt cake on wooden cake board topped with cranberries covered in sugar.
    Print Recipe Pin Recipe
    5 from 14 votes

    Orange and Cranberry Bundt Cake

    This easy bake will get you straight into a festive spirit! Classic combination of oranges and cranberries in a beautifully shaped bundt cake, perfect for your Christmas table! 
    Prep Time20 mins
    Cook Time45 mins
    Resting/ cooling time30 mins
    Total Time1 hr 35 mins
    Course: Dessert
    Cuisine: American, British
    Keyword: bundt cake, cranberry and orange cake, cranberry cake, orange cranberry bundt cake
    Servings: 12 people
    Calories: 314kcal
    Author: Anna Wierzbinska

    Equipment

    • hand-held electric mixer or stand mixer with paddle or whisk attachment
    • 2.4 l bundt tin

    Ingredients

    • 320 g plain flour plus 1 tablespoon extra
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ tsp salt
    • ½ teaspoon cinnamon
    • 250 g caster sugar
    • 1 large orange zest and juice
    • 140 g butter softened
    • 3 large eggs
    • 250 ml buttermilk
    • 1 teaspoon vanilla extract
    • 200 g cranberries

    For sugared cranberries:

    • 70 g caster sugar
    • 70 ml water
    • 80 g fresh cranberries
    • 2 tablespoon caster sugar

    For the drizzle:

    • 150 g icing sugar
    • 1 ½ tablespoon freshly squeezed orange juice
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Pre heat the oven to 180°C (170°C fan). Generously grease the cake tin wit butter and dust it with the flour, tapping out any excess. Set aside.
    • In a large bowl, whisk together flour, baking powder, soda, salt and cinnamon. Set aside.
      320 g plain flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
    • In a separate large bowl, beat together the sugar, butter and orange zest on a medium speed until combined. Add eggs, vanilla and buttermilk and whisk again to combine. Don't worry if the mixture curdles at this stage, it will come together once the dry ingredients are added.
      250 g caster sugar, 1 large orange, 140 g butter, 3 large eggs, 250 ml buttermilk, 1 teaspoon vanilla extract
    • Add the dry ingredients into the wet ingredients and mix until just combined. Toss the cranberries in 1 tablespoon of flour, then gently fold them into the batter using spatula.
      200 g cranberries
    • Spoon the batter into baking pan. Bake for 40- 45 minutes, until golden brown and inserted toothpick comes out clean. Take out of the oven and cool in the tin for 15 minutes, then remove the cake from the pan and transfer to a cooling rack to cool completely.

    For the drizzle:

    • Mix the icing sugar and orange juice and drizzle over the cake. Top with sugared cranberries.
      150 g icing sugar, 1 ½ tablespoon freshly squeezed orange juice

    For sugared cranberries:

    • Place the sugar and water in a small saucepan over a medium heat. Allow the sugar to melt, and take off the heat. Add the cranberries, submerging them in the sugary syrup, then using a slotted spoon take them out and place on a cooling rack for about an hour. Add 2 tablespoon of caster sugar into a small bowl and tip over the cranberries. Toss the cranberries around until covered in sugar.
      70 g caster sugar, 70 ml water, 80 g fresh cranberries, 2 tablespoon caster sugar

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    Storage:
    Store this orange bundt cake in an airtight container, at room temperature for up to 3 days, or in the fridge for up to 7 days. Bring cake to room temperature before serving.
    Freezing:
    This festive bundt cake is suitable for freezing for up to 3 months (without the glaze). Thaw it in the fridge overnight, and bring to room temperature before serving.

    Nutrition

    Serving: 80g | Calories: 314kcal | Carbohydrates: 68g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 232mg | Potassium: 138mg | Fiber: 2g | Sugar: 45g | Vitamin A: 170IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    This recipe was originally published in November 2018. It has been updated with new photos, revised recipe and tips in December 2022.

    More Holidays

    • Orange and Cranberry Loaf
    • Chocolate Fudge Spiderweb Muffins
    • Orange and Cranberry Chelsea Buns
    • Halloween Mummy Cupcakes

    Reader Interactions

    Comments

    1. Chrissy

      December 28, 2019 at 10:44 pm

      Hi Anna , just wondering if I used dried cranberries would the cake be lacking in flavour .
      I don't have access to fresh or frozen cranberries .

      Reply
      • annabanana

        January 07, 2020 at 1:56 pm

        Hi Chrissy, sorry for the late response! You can use dried cranberries too, the flavour and texture will be a bit different, but I believe it will work as well!

        Reply
    2. Tania | Fit Foodie Nutter

      December 05, 2018 at 2:09 pm

      5 stars
      Oh I just love the combination of all the festive flavours Anna! This cake is a worthy number for any festive table - a real stunner! I love what you did with sugared cranberries too, they look like they've travelled all the way from the winter wonderland!

      Reply
      • annabanana

        December 06, 2018 at 11:10 am

        Hey Tania! Happy to see you here! 🙂
        Thanks so much for your lovely comment! And yes, I'm thinking of sugar coating every fruit for this festive season, they look so magical! 😉

        Reply
    3. Michele

      November 26, 2018 at 11:24 am

      5 stars
      Orange and cranberry are one of my favorite combinations at this time of year. Your cake looks so mouth-watering delicious! This is just perfect for a holiday dessert table!

      Reply
      • annabanana

        December 06, 2018 at 10:55 am

        Thanks so much Michele! So happy to read that you like this recipe and the flavours! Hope you will try it some time soon!

        Reply
    4. Michelle

      November 26, 2018 at 8:08 am

      5 stars
      What a beautiful cake! This has definitely got me in the festive spirit and I can't wait to make this. Lovely photos too x

      Reply
      • annabanana

        December 06, 2018 at 10:54 am

        Hey Michelle, thanks so much for stopping by! Let me know if you tried it, I would love to know your thoughts!

        Reply
    5. lauren

      November 26, 2018 at 1:27 am

      5 stars
      Your photos are so beautiful! I wanted to lick my computer screen! I love the combination of cranberry and orange, especially in winter time. This bundt cake is definitely a winner. Where did you get this pan?

      Reply
      • annabanana

        December 06, 2018 at 10:54 am

        thanks so much Lauren, that is so sweet of you to say! The pan is from Nordic Ware, it's the heritage pan. Hope this helps!

        Reply
    6. anne lawton

      November 25, 2018 at 1:44 pm

      5 stars
      That cake is almost too pretty to eat! It's so festive looking too. I would love to serve this at my next holiday party!

      Reply
      • annabanana

        November 25, 2018 at 6:56 pm

        Hello Anne! Thank you for your comment! And yeah, ALMOST too pretty, but still, the cake was gone in a matter of minutes! Everyone loved it, it's such a crowd pleaser!

        Reply
    7. Emily

      November 24, 2018 at 10:38 pm

      5 stars
      That is SO pretty. I've actually just ordered a heritage bundt tin as a direct result. I need to make this! And gosh, orange and cranberry souns perfect.

      Reply
      • annabanana

        November 25, 2018 at 6:54 pm

        Hi Emily, thanks so much for your lovely comment! These tins are incredible, aren't they? I actually have ordered two more yesterday (different shapes), because I love them so much!

        Reply
    8. Bianca Zapatka

      November 24, 2018 at 8:33 pm

      5 stars
      This cake looks so amazing Anna! ?
      The perfect dessert for a cozy coffee & tea party!
      Lots of love,
      Bianca ❤️

      Reply
      • annabanana

        November 25, 2018 at 6:53 pm

        Hey Bianca! Thanks so much for stopping by! And very happy to read that you like my cake recipe! We need to have one of these tea parties together! 😉

        Reply
    9. Nicole

      November 24, 2018 at 1:49 am

      5 stars
      It's crazy how cranberry and orange flavors go well together and it is an incredible festive flavor profile. These photos are absolutely breathtaking!

      Reply
      • annabanana

        November 24, 2018 at 3:21 pm

        Hi Nicole, thank you so much! There is no better combo for the festive season than orange and cranberry! 😉 Happy you like it too!

        Reply
    10. Kiki Johnson

      November 23, 2018 at 7:50 pm

      5 stars
      Oh Anna, this cake is simply gorgeous! Orange, cinnamon, and cranberry - could the flavors be any more festive! I am intrigued by the addition of apple cider vinegar! I have never used acv for baking but am really curious to experiment some more with it!

      Reply
      • annabanana

        November 24, 2018 at 3:20 pm

        Hey Kiki! Thanks for visiting and your lovely comment hun! Original recipe called for buttermilk, which I didn't have, so as a substitute I've used ACV with milk. It creates the same texture and consistency as buttermilk would, and makes cake fluffy and light. Hope you will try it!

        Reply
    11. Sherri

      November 23, 2018 at 4:38 pm

      5 stars
      This is absolutely stunning! Not only do the flavors sound amazing, that perfectly placed drizzle and those sugared cranberries have me totally drooling over here! A beautiful addition to any holiday celebration! 🙂

      Reply
      • annabanana

        November 24, 2018 at 3:16 pm

        Hey Sherri, thanks so much for stopping by! Orange and cranberries always give me festive feels, and I'm happy to hear you also like it! And these sugared cranberries will be a great addition to any cake!

        Reply
    12. Cathleen @ A Taste of Madness

      November 23, 2018 at 12:11 pm

      5 stars
      This bundt cake is gorgeous! I also love the orange and cranberry combo. Definitely trying this during the holidays!

      Reply
      • annabanana

        November 24, 2018 at 3:14 pm

        Thanks Cathleen! Happy to hear that, let me know if you try it!

        Reply
    13. Nicoletta De Angelis Nardelli

      November 22, 2018 at 2:34 pm

      5 stars
      How can you go wrong with orange and cranberry to put you in the festive mood? That is my favorite bundt pan, I use it often, I find it stunning!

      Reply
      • annabanana

        November 22, 2018 at 2:38 pm

        Hey Nicoletta! Thanks so much for stopping by! It's such a classic combo for the festive season, isn't it? And I can't believe I've had this bundt cake pan for so long and only used it twice! I'm definitely putting it into some good (and frequent) use now!

        Reply
    14. Kelly Anthony

      November 22, 2018 at 11:50 am

      5 stars
      These pictures are making me so happy! It's an absolutely stunning dessert, well-deserving of any holiday table!!!

      Reply
      • annabanana

        November 22, 2018 at 2:36 pm

        Hey Kelly, thank you so much! I'm over the moon to read that this makes you happy! And I'm definitely putting this cake on my festive table!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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