Best Cranberry Orange Bundt Cake
The Best Cranberry Orange Bundt Cake is ultra moist, packed with cranberries, and topped with a stunning orange glaze! Sugared cranberries and orange zest on top make it a showstopper. Perfect for Thanksgiving or Christmas dessert!
Ingredients
For the Cake:
- 3 cups plus 1 Tablespoon (374g) all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom optional
- 12 ounces (340g) full-fat cream cheese room temperature
- 8 ounces (227g) unsalted butter room temperature
- 2 cups (398g) granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons orange liqueur
- 5 large eggs room temperature
- 1/2 cup (113ml) orange juice
- 3 Tablespoons (40g) orange zest finely grated
- 2 cups cranberries fresh or frozen, if using frozen, do not thaw first
For the Orange Soaking Syrup:
- 1/3 cup (76ml) orange juice
- 1/2 cup (99g) granulated sugar
- 2 Tablespoons (28ml) orange liqueur
For the Glaze:
- 2 cups (228g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 2 and 1/2 Tablespoons (35ml) orange juice more if needed
- 2 teaspoons orange liqueur
Garnish Ideas (Optional):
- sugared cranberries
- sugared rosemary
- orange zest
Instructions
For the Cake:
- Preheat the oven to 325°F. In a medium mixing bowl, whisk 3 cups of the flour (360g), the baking powder, salt, and cardamom together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract and orange liqueur.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the orange juice, and orange zest.
- Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn off the mixer.
- In a medium bowl combine the cranberries and remaining flour (1 Tablespoon/14g), toss well to coat the cranberries in the flour. Using a rubber spatula, gently fold in the cranberries.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
- Bake in the preheated oven for 65 to 68 minutes, OR until a cake tester inserted in the center of the cake comes out clean, or with a few moist crumbs attached.
- Cool cake in the pan, placed on a cooling rack, for 15 minutes, then carefully invert the cake onto the cooling rack.
- Slowly brush the warm orange soaking syrup all over the cake, top and sides, allowing it to sink in before adding more. Once all of the syrup has been added, set the cake aside to cool completely, about 2 hours.
For the Orange Soaking Syrup:
- In a medium saucepan, combine the orange juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.
- Remove from heat, whisk in the orange liqueur, and use as directed above.
For the Glaze:
- In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the orange juice and orange liqueur, mixing until just combined. The mixture should be super thick and just barely pourable.
- If the glaze is too thick, add more orange juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
- Drizzle the glaze over the cooled cake and let it set for 20 minutes. Slice and serve!
Garnish (Optional):
- Top with sugared cranberries, orange zest, and/or sugared rosemary before slicing and serving!
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