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.
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!
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
ingredients:
- 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
instructions
- Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with shortening and dust with flour; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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