Cranberry Bundt Cake is a perfect dessert for all your holiday dinners and celebrations.
For our holiday dinners we usually have pie for dessert. We will have 2-3 different types of pie for everyone to choose from. This year I decided to mix things up a bit and offer a cake for dessert. This cranberry bundt cake makes an impressive dessert.
This bundt cake is filled with fresh cranberries, orange zest and a touch of freshly squeezed orange juice. The cake is moist and delicious. Once made, the cake just needs a sprinkling of powdered sugar and a few sugared cranberries for decoration.
What type of bundt pan do I need?
Use any kind of bundt pan you have on hand. The pan I used to make this fun shape was given to me years ago but any budnt cake pan will work.
What ingredients do I need?
- Butter - I used salted butter
- Granulated sugar
- Baking Powder
- Salt
- Eggs
- Orange zest
- Orange juice
- Vanilla
- Milk - I used whole milk
- Flour
- Cranberries - fresh
How do I make the cake?
- Combine butter and sugar together until soft and fluffy
- Mix in the baking powder and salt. Stir just until combined.
- Measure out the flour into a bowl.
- Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
- Add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.
- Add vanilla, orange zest and orange juice.
- Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
- Mix in half the milk. Beat on low speed until combined.
- Add an additional third of flour. Beat gently until combined
- Add remaining milk. Beat gently until combined.
- Add remaining flour and beat gently until combined.
- Fold in cranberries into cake batter with a spatula.
- Spray a bundt pan with a non-stick spray.
- Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
- Bake in a preheated 350 degree oven for one hour.
- Place cake pan on a baking rack and allow to cool for 10 minutes.
- Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
- After an additional 10 minutes, carefully remove cake pan.
- Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.
Tips for making a cranberry bundt cake
- Read all directions before starting cake.
- Have all ingredients at room temperature, include butter, eggs and milk.
- I like to place my cake pan on a baking sheet prior to adding to the oven. It makes handling the cake pan easier and it also helps prevent the bottom of your cake from becoming too dark.
- Do not open oven until you are ready to check your cake to see if it is done.
- Allow cake to cool for 10 minutes before flipping cake.
- When flipping cake, place baking rack on top of cake pan and then flip cake pan and rack all at the same time. This helps prevent the cake from slipping out of the pan while flipping.
- Wait an additional 10 minutes before removing pan.
How do I prevent my cake from sticking to my cake pan?
Start with a good heavy bundt pan. Make certain you coat all surfaces with a non-stick spray. Here's a great article on how to prevent sticking.
Can I make this cake ahead of time?
Yes, this cake can be made up to two days ahead of serving. Once cooled, wrap completely in plastic wrap to prevent drying. Store at room temperature. This cake can also be frozen for up to 4 weeks. Wrap thoroughly in plastic wrap and freeze on a baking sheet. Thaw at room temperature at least four hours before serving.
Other great holiday desserts
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
For additional recipes, check out all my baking recipes and my Thanksgiving recipes.
Cranberry Bundt Cake
Ingredients
- 3 cups flour
- 2 cups fresh whole cranberries
- 1 ½ cups butter (at room temperature)
- 1 ½ cups granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 6 eggs (at room temperature)
- 1 teaspoon vanilla
- 2 Tablespoons orange zest
- 1 Tablespoon orange juice
- ¾ cup milk (at room temperature)
Topping
- ¼ cup powdered sugar (optional)
- ¼ cup sugared cranberries (optional)
Instructions
- Measure out the flour into a bowl.3 cups flour
- Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.2 cups fresh whole cranberries
- Combine butter and sugar together until soft and fluffy1 ½ cups butter, 1 ½ cups granulated sugar
- Mix in the baking powder and salt. Stir just until combined.2 ¼ teaspoons baking powder, ½ teaspoon salt
- To the butter mixture, add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.6 eggs
- Add vanilla, orange zest and orange juice.1 teaspoon vanilla, 2 Tablespoons orange zest, 1 Tablespoon orange juice
- Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
- Mix in half the milk. Beat on low speed until combined.¾ cup milk
- Add an additional third of flour. Beat gently until combined
- Add remaining milk. Beat gently until combined.
- Add remaining flour and beat gently until combined.
- Fold in cranberries into cake batter with a spatula.
- Spray a bundt pan with a non-stick spray.
- Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
- Bake in a preheated 350 degree oven for one hour.
- Place cake pan on a baking rack and allow to cool for 10 minutes.
- Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
- After an additional 10 minutes, carefully remove cake pan.
- Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.¼ cup powdered sugar, ¼ cup sugared cranberries
Video
Notes
- Read all directions before starting cake.
- I used salted butter in this recipe
- Have all ingredients at room temperature, including butter, eggs and milk. I usually remove them from the fridge about 30 minutes before I'm ready to begin.
- I like to place my cake pan on a baking sheet prior to adding to the oven. It makes handling the cake pan easier and it also helps prevent the bottom of your cake from becoming too dark.
- Do not open oven until you are ready to check your cake to see if it is done.
- Allow cake to cool for 10 minutes before flipping cake.
- When flipping cake, place baking rack on top of cake pan and then flip cake pan and rack all at the same time. This helps prevent the cake from slipping out of the pan while flipping.
- Wait an additional 10 minutes before removing pan.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Lynn says
In my quick bread and other cakes with cranberries it’s fine to use frozen. I stock up each Christmas and keep plenty in the freezer year round. Is there an issue with my using the frozen ones for this?
Kathy says
Hi Lynn,
You can use frozen cranberries. Do not thaw first. You will need to increase baking time - I would plan 5-10 additional minutes. The sugared cranberries for decoration do not work well with frozen cranberries so just omit.
Kathy
Alice says
Could I use eggnog instead of milk?
Kathy says
Hi Alice,
I've used eggnog before in my cranberry coffee cake and it worked well. I haven't tried it in this bundt cake, but I think it should work. Let me know!
Kathy 🙂
Amanda King Midkiff says
Where did you get your Bundt pan?
Kathy says
Hi Amanda,
This pan was one that was given to me by a neighbor who no longer used it. I've tried to find it, and the closest I can find is a Nordic Ware Cathedral pan that is no longer available. The closes I can find, that also offers an interesting shape might be this Fleur Di Lis pan.
Thanks,
Kathy
Jeff the Chef says
I love the fancy pan you used for this cake. I've never used @ pan like that for fear of sticking, so thanks for the tips.
Kathy says
Thanks, Jeff. I hope you give it a try!
Valentina says
This is a show-stopping cake. I would love to have this at the center of the dessert table for any holiday occasion. Loving the whole cranberries in the batter. YUM! 🙂 ~Valentina
Kathy says
I the the tart taste of cranberries in just about everything. 🙂
Mary Ann | The Beach House Kitchen says
Total winner of a holiday cake Kathy! A showstopper for sure. I'm loving the sugared cranberries this time of year.
Kathy says
Thanks! 🙂
David @ Spiced says
Ah, now I see that those sugared cranberries had a greater purpose in life! I love a good bundt cake, and this is a classic one for the holidays. In fact, I've been known to stock up on cranberries during the holiday season since they freeze so well. I guess I'll need another bag so I can make this cake now! It looks delicious, Kathy!
Kathy says
They make such an easy, festive decoration. This cake was so easy to finish - just a sprinkling of powdered sugar and sugared cranberries.
Haylie / Our Balanced Bowl says
Kathy, this looks amazing!! I love the combo of cranberry and orange during the holiday and this cake looks absolutely moist and delicious!! I'd love a piece of this right now!
Kathy says
Thank you!
Dawn - Girl Heart Food says
Such a beautifully festive cake, Kathy! I would love to have this one on our holiday table! And that bundt pan is gorgeous! Love to have a slice right now with my coffee 🙂 Pinned!