Cranberry Orange Bundt Cake

October 8, 2017 by Mary Ellen 22 Comments

I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.

http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

Also in this picture below is mymom’s fudgethat she made every year for Christmas. Also pictured are theButterscotch Balls we made for many years, except these were dipped inpeanut butter chips because I messed up the butterscotch tips melting them. I decided to dothe butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls.I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way.As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.

4.6 from 8 reviews

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1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange - about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 - 3 tablespoons water, milk or orange juice

Instructions

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Notes

I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

This recipe was originally published at That's My Home. It is one of the most commented recipes on that site. The comments are still there if you want to read them. http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

I would double this recipe if using a larger bundt pan.

Would you like to try our recipe for?

Cranberry Syrup

Butterscotch Balls

Marion’s Fudge

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Cranberry Orange Bundt Cake - Recipes Food and Cooking (2024)

FAQs

Can you use angel food pan for bundt cake? ›

Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To prevent leaking, wrap the bottom of the outside of the pan with aluminum foil first.

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Are bundt cakes hard to make? ›

They are typically quite easy to assemble (think pound cake) and are so stand-alone pretty and festive without even a drop of glaze, or a swoosh of frosting. Of course you can decorate a Bundt to the hilt, if you so desire, but we just want you to know that there is no requirement that you do so.

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Do bundt cakes cook faster? ›

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark.

Can you use glass loaf pans for angel food cake? ›

That is a great question. Here are the directions for baking our Betty Crocker Angel Food cake mix in a 13 x 9" pan. You can use metal or glass for this recipe. Happy baking!

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Can I use a tube pan instead of a bundt pan? ›

However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak.

Can you use Pam to grease a bundt pan? ›

Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.

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What temperature do you bake a Bundt cake pan? ›

Bake at 350F for 25 minutes or until the middle of the cakes are springy to the touch. Allow to cool in pan for about 10 minutes then invert onto a cooling rack to cool completely.

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Why is my bundt cake so dry? ›

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

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How quickly do you flip a bundt cake? ›

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

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Do you flip a Bundt cake when it's hot? ›

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

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How can I tell when my Bundt cake is done? ›

Any thin skewer can be used as a cake tester, but many bakers just use a simple toothpick. If you insert it into the center of the cake, it should come out clean, with no streaks of batter. A few small crumbs are OK!

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How do you make a Bundt cake rise higher? ›

Make sure you are using fresh, high-quality baking powder. Baking powder is what helps cakes rise, and using old or stale baking powder can result in cakes that do not rise as much. Sift the dry ingredients together to ensure that the baking powder is evenly distributed throughout the batter.

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What can I substitute for a Bundt pan? ›

Muffin tins, bread loaf pans (two would be approximately equivalent to one bundt cake recipe), a 9x13 pan, etc. With all of these, you'll need to adjust the baking time quite a bit. Make sure the batter is still a good half inch from the top when filling! And again, start small and watch it closely.

Can you use a different pan for a bundt cake? ›

Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time. Bundt cake pans are deep, so recipes call for longer baking times.

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