Festive Cranberry-Orange Bundt Cake with Citrus Glaze

Today, we’re diving into a recipe that’s sure to be the star of your holiday table: Festive Cranberry-Orange Bundt Cake with Citrus Glaze. Picture this: a moist, tender cake infused with the bright flavors of orange zest and tangy cranberries, all topped with a luscious citrus glaze that sparkles like freshly fallen snow. It’s a showstopper that’s as beautiful as it is delicious.

This cake is more than just a dessert; it’s a celebration of the season. The vibrant red cranberries and fragrant orange zest create a symphony of flavors that dance on your tongue with every bite. It’s a cake that’s perfect for sharing with loved ones, whether you’re hosting a holiday gathering or simply enjoying a cozy evening at home.

The beauty of this Festive Cranberry-Orange Bundt Cake lies in its simplicity. With just a few ingredients and a bit of time, you can create a masterpiece that looks like it came straight from a bakery. The combination of tart cranberries and sweet orange is a classic pairing that never fails to impress. Plus, the citrus glaze adds a touch of elegance that makes this cake truly special.

So, grab your apron and let’s get baking! This Festive Cranberry-Orange Bundt Cake with Citrus Glaze is sure to become a holiday tradition in your home, a delightful treat that you’ll look forward to making year after year.

Festive Cranberry-Orange Bundt Cake with Citrus Glaze is the perfect holiday dessert, combining the bright flavors of orange and tangy cranberries in a moist, tender cake. Topped with a luscious citrus glaze, this cake is as beautiful as it is delicious. It’s easy to make and sure to impress your guests, whether you’re hosting a holiday gathering or enjoying a cozy evening at home.

Exciting Story:

Every year, my family and I gather for a holiday baking day. We spend hours in the kitchen, laughing, sharing stories, and creating delicious treats to enjoy throughout the season. One year, I decided to try something new and made this Festive Cranberry-Orange Bundt Cake. The moment I pulled it out of the oven, the house filled with the most incredible aroma of citrus and warm spices. As we sliced into the cake and took our first bites, we were all blown away by the perfect balance of flavors. Since then, this cake has become a staple in our holiday baking repertoire, a beloved tradition that we look forward to every year.

Why This Festive Cranberry-Orange Bundt Cake with Citrus Glaze Is a Must-Try

This Festive Cranberry-Orange Bundt Cake with Citrus Glaze is a must-try for several reasons. First, the combination of tart cranberries and sweet orange creates a flavor profile that’s both refreshing and comforting. The moist, tender crumb of the cake is a testament to its quality, making each bite a delight. The citrus glaze adds a touch of elegance and a burst of bright flavor that complements the cake perfectly. Plus, the vibrant colors and beautiful presentation make this cake a showstopper on any holiday table. It’s a dessert that’s sure to impress your guests and become a beloved tradition in your home.

What You Need For Festive Cranberry-Orange Bundt Cake with Citrus Glaze

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries
• 1/2 cup buttermilk

For the Citrus Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh orange juice
• 1 tbsp orange zest

How to Make Festive Cranberry-Orange Bundt Cake with Citrus Glaze

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and orange zest.
5. Mix in Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
6. Fold in Cranberries: Gently fold in the fresh cranberries, ensuring they’re evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
9. Prepare the Glaze: While the cake is cooling, make the citrus glaze. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
10. Glaze the Cake: Once the cake is completely cool, drizzle the citrus glaze over the top, allowing it to drip down the sides.
11. Serve: Slice and serve the cake, enjoying every bite of this festive treat!

Tips For Festive Cranberry-Orange Bundt Cake with Citrus Glaze:

For the best results, make sure to grease your Bundt pan thoroughly to prevent the cake from sticking. You can also dust the pan with a bit of flour for extra insurance. Additionally, be careful not to overmix the batter, as this can result in a tough cake.

Substitutions and Variations:

If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. For a different twist, try adding a pinch of cinnamon or nutmeg to the batter for extra warmth. You can also use dried cranberries instead of fresh, but fresh cranberries will give you a more vibrant flavor and color.

Make a Healthier Version:

To make this cake healthier, you can substitute half of the all-purpose flour with whole wheat flour. You can also reduce the amount of sugar or use a natural sweetener like honey or maple syrup. For a lower-fat option, use Greek yogurt instead of buttermilk.

Closing For Festive Cranberry-Orange Bundt Cake with Citrus Glaze:

And there you have it! A festive and delicious cake that’s perfect for the holidays. Don’t forget to let us know how your Festive Cranberry-Orange Bundt Cake with Citrus Glaze turns out, and consider checking out some of our other recipes for more holiday inspiration.

Frequently Asked Questions For Festive Cranberry-Orange Bundt Cake with Citrus Glaze:

1. Can I use frozen cranberries instead of fresh?
   • Yes, you can use frozen cranberries, but fresh cranberries will give you the best flavor and texture.
2. How can I prevent the cake from sticking to the pan?
   • Make sure to grease your Bundt pan thoroughly and consider dusting it with a bit of flour.
3. Can I make this cake ahead of time?
   • Yes, you can make the cake a day ahead and store it at room temperature. Glaze it just before serving.
4. What can I use instead of buttermilk?
   • You can make a buttermilk substitute by mixing milk with lemon juice or vinegar.
5. Can I add nuts to this cake?
   • Yes, you can fold in chopped nuts like pecans or walnuts for added texture.
6. How can I make this cake healthier?
   • Use whole wheat flour, reduce the sugar, and substitute Greek yogurt for buttermilk.
7. Can I use a different type of citrus in the glaze?
   • Yes, you can use lemon or lime juice and zest for a different flavor profile.
8. How long does this cake keep?
   • This cake will keep for up to 3 days at room temperature, stored in an airtight container.
9. Can I freeze this cake?
   • Yes, you can freeze the cake for up to 2 months. Thaw it at room temperature before serving.
10. What can I serve with this cake?
    • This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
11. Can I make this cake in a different pan?
    • Yes, you can make this cake in a regular cake pan, but the Bundt pan gives it a beautiful presentation.
12. What can I do with leftover cranberries?
    • Leftover cranberries can be used in muffins, scones, or even as a topping for oatmeal.