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Author: Francine Lizotte
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by Francine Lizotte
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I come up with new recipes on a regular basis. Sometimes because of certain circ*mstances, I try to duplicate them. That is exactly what happened with this Cranberry Orange Bundt Cake…
Years ago when David and I just started dating, we went to Costco. If you shop there, you know about the ladies standing at their stations with food samples to taste. It’s a great way to advertise – if you like it, you’ll probably buy it… simple as that! As we were walking by, there was a very busy lady promoting a cake 🍰. I said to David that we should give it a try, but he wasn’t interested. Of course, I didn’t follow him, I turned around and went for a taste sample. OMG 😍! The cake was amazing! Sure enough, I added that dessert to our cart and later that night after dinner, we each had a slice… yum 😋!
A couple of weeks later, I went back to purchase another one as we were having friends over for dinner. Alas, there were none to be found. Weeks 📅 go by and again, I was looking for that specific cake at Costco, even asking the staff about it. We were all waiting for this incredible dessert to come back again but it never did…
By force of circ*mstance, I had no choice but to try and reproduce this cake that got me so hooked. Luckily on my first attempt, I nailed this Cranberry Orange Bundt Cake 🍊🍰 and it has become one of our favorite desserts when I have a large group of people over.
This cake is absolutely delicious and incredibly moist! I use frozen cranberries and that’s what gives this dessert it’s lovely texture. With a tasty balance of tart, citrus and sweetness, this Cranberry Orange Bundt cake is exactly what you need to serve during the Holidays 🎄 or on special occasions.
I use a Bundt pan because David’s mom 👩🦳 and grandma 👵 made their cakes in them and they also add an elegant flair to the cake. The only downside about these beautiful molds is they have to be extremely well greased and floured otherwise the batter will stick and the final results might not look so “pretty”. I spray mine with butter flavored cooking spray and I’m not shy with it at all, making sure I get into all the nooks and crannies. Same as with the cooking spray, I use a lot of flour. You have to make sure every surface is well covered. That’s how I do it and when it comes time to remove my Bundt cake from the mold, it looks perfect!
With the Holidays 🎄🎅🎁 just around the corner, this Cranberry Orange Bundt Cake is definitely a scrumptious choice! Don’t be surprised when your guests ask for seconds…
Bon Appétit! 🍽
Here are more great dessert recipes for you to enjoy…😀
– Christmas Stollen
– Chocolate Éclairs
– Holiday Fruitcake
– Spicy Gingerbread Cookies
– Chocolate Raspberry Cake with a Mirror Glaze
– Tiramisu
– Black Forest Cake
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Cranberry Orange Bundt Cake
Extremely moist, this Cranberry Orange Bundt Cake is always a favorite! The mix of cranberry & citrus gives this cake a distinctive flavor.
5 from 3 votes
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Servings 1 cake
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Prep Time 20 minutes mins
Cook Time 55 minutes mins
Passive Time 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Ingredients
CAKE
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. ground Himalayan sea salt
- 1 cup granulated sugar
- 1/3 cup freshly squeezed orange juice
- 2 large free-run eggs
- 1 cup buttermilk
- 2 tbsp. cranberry juice
- 3/4 cup grapeseed oil
- 1 heaping cup frozen cranberries
- 2 tbsp. orange zest
ORANGE ICING
- 1 1/2 cup icing sugar, sifted
- 1/3 cup butter, softened
- 2-3 tbsp. freshly squeezed orange juice
- 1/2 tsp. orange zest, finely chopped
- 1/4 cup walnuts, chopped *optional
Directions
CAKE
Preheat oven to 350ºF
Generously grease and flour a Bundt pan and set aside.
In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer with the paddle attachment, combine sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process on speed 5 until well blended. Add the dry ingredients and on speed 2, mix until just incorporated, scraping the sides of the bowl.
Fold in the cranberries and orange zest.
Pour the batter into the prepared pan and spread out evenly. Tap the Bundt cake on the counter a few times to remove any trapped air bubbles.
Transfer to the preheated oven and bake for 53 to 60 minutes or until a cake tester inserted comes out clean.
Remove from the heat and let the cake cool in the pan set over a wire rack for 30 minutes.
Remove the cake from the pan and place it on the wire rack to cool completely before transferring to a serving plate; ice it with the orange icing.
ORANGE ICING
In a mixing bowl, add sugar, butter, orange juice and orange zest; stir well (*see footnote).
When the cake is cooled, drizzle the icing over and if desired, sprinkle on some walnuts. Other ingredients such as orange slices or cranberries can also be placed on top.
Notes
Footnote: If the icing is too thick, add more liquid or too thin, add more icing sugar.
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