5 from 5 votes
Bundt cake topped with sugared cranberries.
Cranberry Bundt Cake
Prep Time
15 mins
Cook Time
1 hr
Cooling Time
20 mins
Total Time
1 hr 35 mins
 

Delicious holiday dessert filled with fresh cranberries.

Course: Dessert
Cuisine: American
Keyword: bundt cake, cranberry bundt cake
Servings: 12 people
Calories: 476 kcal
Author: Kathy
Ingredients
  • 1 1/2 cups butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 eggs at room temperature
  • 1 teaspoon vanilla
  • 2 Tablespoons orange zest
  • 1 Tablespoon orange juice
  • 3 cups flour
  • 3/4 cup milk at room temperature
  • 2 cups fresh whole cranberries
Topping
  • 1/4 cup powdered sugar optional
  • 1/4 cup sugared cranberries optional
Instructions
  1. Combine butter and sugar together until soft and fluffy

  2. Mix in the baking powder and salt. Stir just until combined.
  3. Measure out the flour into a bowl.
  4. Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
  5. 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. Add vanilla, orange zest and orange juice.
  7. Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
  8. Mix in half the milk. Beat on low speed until combined.
  9. Add an additional third of flour. Beat gently until combined
  10. Add remaining milk. Beat gently until combined.
  11. Add remaining flour and beat gently until combined.
  12. Fold in cranberries into cake batter with a spatula.
  13. Spray a bundt pan with a non-stick spray.
  14. Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
  15. Bake in a preheated 350 degree oven for one hour.
  16. Place cake pan on a baking rack and allow to cool for 10 minutes.
  17. Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
  18. After an additional 10 minutes, carefully remove cake pan.
  19. 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.

Recipe Video

Recipe Notes

Recipe adapted from King Arthur Flour

Nutrition Facts
Cranberry Bundt Cake
Amount Per Serving (1 slice)
Calories 476 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 144mg48%
Sodium 339mg15%
Potassium 181mg5%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 29g32%
Protein 7g14%
Vitamin A 867IU17%
Vitamin C 5mg6%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.