Print
Overhead shot of orange and cranberry bundt cake topped with some icing and sugar covered cranberries

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! 

Course Dessert
Cuisine Vegetarian
Keyword bundt cake, Christmas bake, cranberry cake
Prep Time 30 minutes
Cook Time 45 minutes
Resting/ cooling time 30 minutes
Total Time 1 hour 45 minutes
Servings 12 people
Author Anna

Ingredients

  • 320 g plain flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 250 g caster sugar
  • 1 medium orange zest and juice
  • 140 g butter softened
  • 2 large eggs
  • 250 ml milk of choice
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 150 g fresh cranberries chopped

For sugared cranberries:

  • 70 g caster sugar
  • 70 ml water
  • 40 g fresh cranberries
  • 2 tbsp caster sugar

For the drizzle:

  • 80 g icing sugar
  • 1 1/2 tbsp orange juice
Metric - US Customary

Instructions

  1. Pre heat the oven to 180 C (170 fan). Generously grease the cake tin with non-stick spray or butter and set aside.

  2. In a large bowl, combine the flour, baking powder, soda, salt and cinnamon. Set aside, and save about 1 tbsp of flour mixture in a small cup. In a separate bowl of your standing mixer, beat together the sugar, butter and orange zest on a medium speed until pale and fluffy. Reduce the speed to low, and add eggs, one at the time.

  3. Using a small bowl or measuring jug, combine together milk of your choice and apple cider vinegar. Set aside for couple of minutes. Don't worry if the mixture curdles. After a couple of minutes, add vanilla and about 4 tbsp of freshly squeezed orange juice into the milk mixture. 

  4. Beat in the flour mixture in three additions, alternating with milk mixture (begin and end with flour mixture) until just incorporated. Toss the cranberries with reserved flour and gently fold into the batter.

  5. Spoon the batter into baking pan, tap the pan sharply on a sturdy surface to reduce air bubbles. Bake for 40- 45 minutes, until golden brown and inserted toothpick comes out clean. Take out of the oven and cool for about 15 minutes, then remove the cake from the pan and transfer to a cooling rack to cool completely.

For sugared cranberries:

  1. 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 tbsp of caster sugar into a small bowl and tip over the cranberries. Toss the cranberries around until covered in sugar.

For the drizzle:

  1. Mix the icing sugar and orange juice and drizzle over the cake. Top with sugared cranberries.

Recipe Notes

I'm using the 2.3 l bundt cake pan from Nordic Ware

I highly recommend dusting the greased cake pan with some fine breadcrumbs or flour. This will guarantee cake not sticking to the pan and easy removal.

You can also use frozen cranberries.

You may have to adjust the amount of orange juice in the drizzle, add some more to make it runny, or add less if you prefer thicker icing.