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To make the perfect Cranberry Orange Bundt Cake, you need some simple ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs - Zest of 1 orange - 1 cup orange juice (freshly squeezed) - 1 cup fresh or frozen cranberries, halved - 1 teaspoon vanilla extract Each ingredient plays a key role in creating a moist and flavorful cake. The flour gives structure, while baking powder and baking soda help it rise. The butter adds richness, and the sugar sweetens the mix. Eggs bind everything together, while orange zest and juice pack a citrus punch. Fresh or frozen cranberries provide tartness and color. Lastly, vanilla extract adds a warm flavor that makes every bite delightful. Gather these ingredients before you start. This will make the process smoother and more fun. {{ingredient_image_1}} 1. Preheating the Oven: Set your oven to 350°F (175°C). This step is key for even baking. 2. Greasing and flouring the Bundt pan: Use a non-stick spray or butter to grease the pan. Then, add flour to coat it. This helps the cake slide out easily. 3. Mixing dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this aside for later. 4. Creaming butter and sugar: In a large bowl, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar. Mix until it's light and fluffy, which takes about 3-4 minutes. 1. Adding eggs and flavorings: Crack 4 large eggs into the butter mix, adding them one at a time. Mix well after each egg. Then add the zest of 1 orange and 1 teaspoon of vanilla extract. 2. Combining dry and wet ingredients: Gradually mix the dry ingredients into the butter mixture. Alternate this with 1 cup of freshly squeezed orange juice. Start and end with the flour mix. Stir until just combined; don’t overmix. 3. Folding in cranberries: Gently fold in 1 cup of halved fresh or frozen cranberries. This step adds bursts of flavor in every bite. 1. Pouring batter into the pan: Carefully pour the batter into the prepared Bundt pan. Smooth the top with a spatula to make it even. 2. Baking time and checking doneness: Bake in the oven for 55-65 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. 3. Cooling instructions: Once baked, let the Bundt cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This helps it firm up and makes slicing easier. - Checking for doneness: To check if your cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. If it has wet batter, bake a few more minutes. Keep checking every five minutes. - Avoiding sticking with proper pan preparation: Grease and flour your bundt pan well. This step is key. It helps the cake slide out easily after baking. Make sure to cover all the nooks and crannies. - Whipping butter and sugar correctly: Cream the butter and sugar until light and fluffy. This step takes about 3 to 4 minutes. This creates air pockets in your batter, making the cake light and fluffy. - Suggested toppings and garnishes: Once the cake cools, dust it lightly with powdered sugar. For a fun twist, add a simple orange glaze. To make the glaze, mix powdered sugar with orange juice. - Serving suggestions for best presentation: Serve slices on decorative plates. Add whole cranberries and orange slices on the side. This makes each serving look festive and inviting. Pro Tips Use Fresh Cranberries: Fresh cranberries add a burst of flavor and texture. If using frozen, ensure they are halved and evenly distributed in the batter to avoid clumping. Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dense. Let Ingredients Reach Room Temperature: Ensure your eggs and butter are at room temperature for better mixing and a smoother batter, leading to a fluffier cake. Cool Before Serving: Allow the cake to cool completely on a wire rack before serving. This helps maintain its structure and enhances flavor. {{image_2}} You can change the fruit for a new twist. Try using blueberries or raspberries instead of cranberries. Both add a nice color and flavor. You can also mix fruits. A blend of cranberries and apples works well too. If you want to swap butter, use coconut oil or applesauce. These options can make the cake lighter. For sugar, try maple syrup or honey. These swaps add unique flavors and sweetness. Spices can add warmth and depth. A pinch of cinnamon or nutmeg adds a cozy touch. You can also add a bit of almond extract for a nutty flavor. Just remember, a little goes a long way. Different types of glaze can change the cake's finish. A citrus glaze adds brightness. Mix powdered sugar with lemon or lime juice for a tangy drizzle. A cream cheese glaze can add richness. It pairs well with the tart cranberries. To keep your cranberry orange bundt cake fresh, store it at room temperature. Place it in an airtight container. This way, the cake stays moist. Avoid direct sunlight or heat sources. If you plan to eat it within two days, this method works great. If you want to store it longer, refrigeration is a good option. Wrap the cake in plastic wrap tightly. Then, place it in a container. This helps to keep the cake fresh for about a week. Just remember to let it come to room temperature before serving. To freeze the bundt cake, first let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. This way, you can enjoy a slice later! When you are ready to eat the cake, take it out of the freezer. Let it thaw in the fridge overnight. After that, let it sit at room temperature for a bit. This helps the cake regain its soft texture. Serve it as you like! To make the cake more moist, you can add extra orange juice or a bit of sour cream. These add moisture without changing the cake's flavor. Additionally, be careful not to overbake the cake. Check for doneness with a toothpick. If it comes out clean, your cake is ready. Yes, you can use frozen cranberries! Just make sure to chop them in half before adding them to the batter. There is no need to thaw them. They will bake well and add a nice tartness to the cake. To ensure even baking, it’s crucial to grease and flour the bundt pan well. This helps the cake rise evenly. Also, place the bundt pan in the center of the oven. Avoid opening the oven door too often while it bakes. If you don’t have orange juice, you can use apple juice or a mix of lemon juice and water. This will still give your cake a nice zing. Adjust the amount based on your taste preference. This blog post covered a delicious Bundt cake made with simple ingredients. We discussed the steps for preparation, baking, and cooling. I shared useful tips for baking and decorating, plus variations you can try. Storage methods ensure your cake stays fresh. Baking is fun and rewarding. With these instructions, you can create a tasty treat. Enjoy the process and share your cake with friends and family!

Cranberry Citrus Bliss Bundt Cake

A delightful bundt cake infused with orange and cranberry flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 unit zest of 1 orange
  • 1 cup orange juice (freshly squeezed)
  • 1 cup fresh or frozen cranberries, halved
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, stir in the orange zest and vanilla extract.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined.
  • Gently fold in the halved cranberries to evenly distribute them throughout the batter.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the bundt cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

Dust with powdered sugar or drizzle with orange glaze for presentation.
Keyword bundt cake, cranberry, dessert, orange