Orange Cranberry Bundt Cake

Indulge in the perfect balance of tart and sweet with this beautiful, festive Orange Cranberry Bundt Cake, featuring a beautiful cranberry swirl in a cranberry studded sweet orange cake.

Course Dessert

Cuisine American

Keyword Cranberry Orange Bundt CAke, Orange Cranberry Bundt Cake

Prep Time 45

Cook Time 1 15

Rest Time 2

Total Time 4

Servings servings

Calories 591kcal

Author Michelle

Ingredients

For the Cranberry Swirl

1 bag (12 ounces) fresh cranberries (about 2 cups)
1 cup apple juice
½ cup maple syrup
½ cup sugar

For the Orange Cranberry Cake

3 cups all purpose flour
2½ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon salt
1½ cups unsalted butter (3 sticks) room temperature
1 cup brown sugar packed
½ cup granulated sugar
Zest from 1 orange (about 1 to 2 tablespoons)
5 large eggs
½ cup sour cream
2 teaspoons vanilla extract
½ teaspoon orange extract
½ cup milk
¼ cup freshly squeezed orange juice
1¾ cup fresh cranberries (about 6 ounces, or ½ package)

Sugared Cranberries

¼ cup water
¾ cup granulated sugar
6 ounces fresh cranberries (remaining half package from the batter)

For the Orange-Infused Frosting

8 ounces cream cheese softened
4 tablespoons unsalted butter softened
3 tablespoons freshly squeezed orange juice
1½ cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon orange extract
½ teaspoon orange zest (plus more for garnish)

Instructions

Cranberry Swirl Sauce

Add cranberries and apple juice to a large pot.
Bring to a boil over medium-high heat.
When cranberries begin to burst, add maple syrup and sugar. Stir to combine.
Return to a simmer, and continue cooking for about 20 minutes until sauce has thickened slightly.
Set aside to cool slightly.

Orange Cranberry Cake

Preheat the oven to 350°F. Grease a 10-inch bundt pan with butter. Then coat in a dusting of sugar (dump out any sugar that doesn't stick). Set aside.
In a medium mixing bowl, add flour, baking powder, ginger, and salt. Whisk to combine. Set aside.
In a separate large mixing bowl, beat together butter, brown sugar, sugar, and orange zest until creamed, light, and fluffy, about 2-4 minutes.
Add the eggs, sour cream, vanilla, and orange extract and beat on medium speed until combined. (The mixture will look curdled but will come together when you add the dry ingredients.)
Pour the dry ingredients into the wet ingredients and mix until just combined.
Add the milk and orange juice and continue beating until combined.
Gently fold in cranberries.
Pour half of the cake batter evenly into the prepared Bundt pan.
Gently spoon in the cranberry swirl sauce, and gently swirl with a toothpick.
Cover evenly with remaining cake batter.
Bake for 70 to 80 minutes (an 1 hour 10 minutes to 1 hour 20 minutes) or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely

Sugared Cranberries

In a medium saucepan, combine water and ¼ cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
Stir in cranberries to fully coat in the syrup. Remove from heat and continue stirring for 1 minute.
Remove cranberries to a parchment lined baking sheet or metal rack to allow cranberries to dry out for 1 hour. Do not let the cranberries sit in puddles, and try to spread them out as best as possible.
After an hour, place remaining sugar in a small bowl. Roll cranberries in sugar to coat. Set aside to decorate cake.

Orange-Infused Cream Cheese Glaze

In a large mixing bowl, cream together cream cheese and butter until smooth.
Add powdered sugar and continue beating until combined.
Add remaining frosting ingredients and beat until smooth (if frosting feels gritty, keep beating. It means the sugar hasn't fully incorporated yet)
Warm glaze in the microwave until pourable.
Pour over cooled cake.
Garnish with sugared cranberries, orange zest, and orange slices.

Video

Notes

Make Ahead: Make the cake with no frosting. Allow to cool to room temperature. Cover and refrigerate for up to 2 days. Bring to room temperature before glazing and serving.
Storage: Cover and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freezer Directions: Baked cake can be tightly wrapped and frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.

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