Moist Cranberry Orange Bundt Cake with Fresh Orange Glaze - Perfect Holiday Dessert! Ingredients: Cake (Serves 12): • 3 large eggs, room temperature • 2 cups (400g) granulated sugar • 12 tablespoons (170g) unsalted butter, melted and slightly cooled • 1/3 cup (78.86 ml) light olive oil or canola oil • 2 teaspoons vanilla extract • 1 cup (236.59 ml) buttermilk, room temperature • 3 cups (375g) all-purpose flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 tablespoon orange zest (from 2 oranges) • 2 cups (200g) fresh cranberries, rinsed, dried, and tossed with 1/2 tablespoon flour Orange Glaze and Topping: • 1 1/2 cups (180g) powdered sugar • 3 tablespoons freshly squeezed orange juice (or as needed for desired consistency) • 1 teaspoon orange zest • 1 cup sugared cranberries (optional for garnish) Sugared Cranberries (Optional): • 1/4 cup water • 1 cup granulated sugar, divided • 1 cup fresh cranberries Recipe: 1. Prepare the Pan and Preheat Oven: • Preheat your oven to 350°F (175°C) and place a rack in the center. • Generously butter and flour a bundt pan, tapping out any excess flour. 2. Make the Cake Batter: • In a large mixing bowl, beat the eggs and granulated sugar together for 3 minutes until the mixture turns pale and fluffy. • Gradually add the olive oil, melted butter, and vanilla extract, mixing well between each addition. • Mix in the buttermilk and orange zest until fully incorporated. • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. • Add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no flour streaks remain. • Fold in the cranberries. 3. Bake the Cake: • Pour the batter into the prepared bundt pan. • Bake at 350°F (175°C) for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. • Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. 4. Make the Orange Glaze: • In a small bowl, combine the powdered sugar, orange juice, and orange zest. Stir until smooth, adjusting the consistency with more orange juice (to thin) or powdered sugar (to thicken) as needed. • Once the cake has cooled completely, drizzle the glaze over the top. 5. Optional Sugared Cranberries for Garnish: • In a saucepan, combine 1/4 cup water with 1/4 cup of granulated sugar. Bring to a boil, then reduce heat and let it simmer for 3 minutes. • Add the cranberries, stirring to coat them in the syrup. Remove from heat and let the cranberries sit for 1 minute. • Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet or metal rack. Let them dry for 1 hour, then roll them in the remaining granulated sugar until coated. 6. Serve: • Garnish the cake with sugared cranberries and orange zest, if desired, and enjoy!
Moist Cranberry Orange Bundt Cake with Fresh Orange Glaze - Perfect Holiday Dessert!
Ingredients:
Cake (Serves 12):
• 3 large eggs, room temperature
• 2 cups (400g) granulated sugar
• 12 tablespoons (170g) unsalted butter, melted and slightly cooled
• 1/3 cup (78.86 ml) light olive oil or canola oil
• 2 teaspoons vanilla extract
• 1 cup (236.59 ml) buttermilk, room temperature
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon orange zest (from 2 oranges)
• 2 cups (200g) fresh cranberries, rinsed, dried, and tossed with 1/2 tablespoon flour
Orange Glaze and Topping:
• 1 1/2 cups (180g) powdered sugar
• 3 tablespoons freshly squeezed orange juice (or as needed for desired consistency)
• 1 teaspoon orange zest
• 1 cup sugared cranberries (optional for garnish)
Sugared Cranberries (Optional):
• 1/4 cup water
• 1 cup granulated sugar, divided
• 1 cup fresh cranberries
Recipe:
1. Prepare the Pan and Preheat Oven:
• Preheat your oven to 350°F (175°C) and place a rack in the center.
• Generously butter and flour a bundt pan, tapping out any excess flour.
2. Make the Cake Batter:
• In a large mixing bowl, beat the eggs and granulated sugar together for 3 minutes until the mixture turns pale and fluffy.
• Gradually add the olive oil, melted butter, and vanilla extract, mixing well between each addition.
• Mix in the buttermilk and orange zest until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no flour streaks remain.
• Fold in the cranberries.
3. Bake the Cake:
• Pour the batter into the prepared bundt pan.
• Bake at 350°F (175°C) for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
• Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
4. Make the Orange Glaze:
• In a small bowl, combine the powdered sugar, orange juice, and orange zest. Stir until smooth, adjusting the consistency with more orange juice (to thin) or powdered sugar (to thicken) as needed.
• Once the cake has cooled completely, drizzle the glaze over the top.
5. Optional Sugared Cranberries for Garnish:
• In a saucepan, combine 1/4 cup water with 1/4 cup of granulated sugar. Bring to a boil, then reduce heat and let it simmer for 3 minutes.
• Add the cranberries, stirring to coat them in the syrup. Remove from heat and let the cranberries sit for 1 minute.
• Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet or metal rack. Let them dry for 1 hour, then roll them in the remaining granulated sugar until coated.
6. Serve:
• Garnish the cake with sugared cranberries and orange zest, if desired, and enjoy!