Cranberry Orange Bundt Cake
A delightful blend of tart cranberries and sweet orange, this moist Bundt cake is a visually stunning dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated orange zest
- 1 cup fresh orange juice
- 1 teaspoon vanilla extract
Add-Ins
- 2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until well blended and set aside.
Batter Mix
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, ensuring that each is fully incorporated before adding the next. Mix in orange zest and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, beginning and ending with the flour mixture.
- Gently fold in the cranberries until well distributed.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Serving
- Optionally dust the cooled cake with powdered sugar or drizzle with a light glaze made from powdered sugar and orange juice.
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Notes
Using fresh cranberries is key for best results; if using frozen, add them directly to the batter without thawing. Ensure all ingredients are at room temperature for better mixing. Dusting with powdered sugar or a citrus glaze enhances presentation.