Cranberry Orange Bundt Cake

10:56 PM
Cranberry Orange Bundt Cake, a beautiful festive dessert with the flavor combo of cranberry and orange.  Perfect for any holiday occasion, but especially around Christmas time.  

Cranberry Orange Bundt Cake

Tis the season for cranberry and orange, right?  I love the combination and look forward to it every year.  

I watch for the cranberries to be stocked in the stores.  

The sweetness of the orange and the tartness of the cranberries trigger a beautiful burst of flavor everytime they come together.   

This is cake can be a breakfast cake or a dessert cake and why not include it in the snack category too.  Oh! And don't forget about afternoon tea. haha!

Cranberry Orange Bundt Cake

This is a moist and dense cake with a few cranberries mingled through it and orange zest folded in the batter.  Cranberries have super tart taste, and a little goes a long way, so I like to keep them minimal.  

The cake keeps a long time and freezes well, perfect to make ahead.  I like to make it and freeze, so I have it ready for a quick treat.  

It travels well and can be easily frosted when serving or just simply dust it with powdered sugar.  I hope you get to make one soon and have ready for the Christmas holidays.  Enjoy!

Yield: 8-10

Cranberry Orange Bundt Cake

A beautiful festive dessert with the flavor combo of cranberry and orange. Perfect for any holiday occasion, but especially around Christmas time.

prep time: 20 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 35 mins


  • 3/4 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 1/2 cup orange juice
  • 1 teaspoon vanilla
  • 1 tablespoon orange zest
  • 3 cups self rising flour
  • 1 1/2 cups whole cranberries


  1. Preheat oven to 325 degrees F.  Grease a 10-inch bundt pan with shortening and dust with flour; set aside.
  2. In the bowl of a stand mixer using a paddle attachment, add butter and sugar.  Cream for 5 minutes.  Scrape down the bowl after a couple of minutes.
  3. Add eggs one at a time.  Beat on low speed mixing until well blended.  Add orange juice, vanilla, and orange zest.  Mix until all is incorporated.
  4. Add 2 1/2 cups self rising flour and blend until partially blended.  Flour is still showing.  Remove from the stand and finish mixing with a spatula.  
  5. Toss and coat cranberries with 1/2 cup self rising flour.  Add to the cake batter mixture.  Fold cranberries in the cake batter being sure not to break up the cranberries too much.
  6. Pour cake mixture into the prepared pan.  Smooth the top.  Bake for 1 hour and 15 minutes or until wooden skewer is inserted in the middle of the cake and the cake is done.  Be sure not to over bake.

Cranberry Orange Bundt Cake

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Kay Little
Kay Little

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