Ingredients for Cranberry Orange Bundt Cake
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup cornstarch
- ¼ cup cold water
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup milk
- ½ cup orange juice (plus 2 to 4 tablespoons for glaze)
- zest of 1 orange
- 1 (12 ounce) package fresh or frozen cranberries
- 2 cups powdered sugar
- slivered almonds, for garnish (optional)
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How to Make Cranberry Orange Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water until smooth. Gradually add to the butter-sugar mixture, beating until well combined.
- Stir in 1 cup milk, ½ cup orange juice, and the zest of 1 orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 (12-ounce) package fresh or frozen cranberries.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar with 2-4 tablespoons orange juice until smooth and desired consistency is reached.
- Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides.
- Garnish with slivered almonds and fresh cranberries (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
109g
Fat
38g
Carbs
15g
