Cranberry Orange Bundt Cake

October 8, 2017 by Mary Ellen 22 Comments

I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.

http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

Also in this picture below is mymom’s fudgethat she made every year for Christmas. Also pictured are theButterscotch Balls we made for many years, except these were dipped inpeanut butter chips because I messed up the butterscotch tips melting them. I decided to dothe butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls.I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way.As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.

4.6 from 8 reviews

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Vegan Mushroom Wellington recipe

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange - about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 - 3 tablespoons water, milk or orange juice

Instructions

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Notes

I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

This recipe was originally published at That's My Home. It is one of the most commented recipes on that site. The comments are still there if you want to read them. http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

I would double this recipe if using a larger bundt pan.

Would you like to try our recipe for?

Cranberry Syrup

Butterscotch Balls

Marion’s Fudge

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Cranberry Orange Bundt Cake - Recipes Food and Cooking (2024)

FAQs

Can you use an angel food pan to make a Bundt cake? ›

Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To prevent leaking, wrap the bottom of the outside of the pan with aluminum foil first.

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Why is a Bundt cake better than a regular cake? ›

Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan. With more batter touching the pan's surface, the outer parts of a Bundt cake form a darker brown crust.

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How long to let Bundt cake cool before eating? ›

I'd give it at least 45 minutes… Bundt cake is usually very dense so it will take longer to cool completely…

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What's the difference between a bundt pan and an angel food pan? ›

A tube pan is a round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake. A bundt pan is similarly constructed, but has fluted sides. Often, tube pans have detachable sides, which Bundt pans do not.

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Can I use a 9x13 pan instead of a Bundt pan? ›

Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.

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Are you supposed to flip a bundt cake? ›

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

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Should I use two boxes of cake mix for a Bundt cake? ›

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

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What is the secret to a perfect Bundt cake? ›

Another secret to a well-textured Bundt cake is well-combined dry ingredients. Whisking them thoroughly—flour, leavening agents, salt, and spices—ensures an even distribution of leavening agents and spices throughout the batter.

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Can you use Pam to grease a Bundt pan? ›

Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.

What do bakers spray on cakes? ›

This Simple Syrup Recipe is a baker's secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my co*cktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.

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Can I leave a Bundt cake in the pan overnight? ›

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

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Can you use a different pan for a Bundt cake? ›

Sure. You may need to adjust the baking time, since a Bundt pan typically holds more batter than a 9″ cake pan. Other than that you can bake a cake in any shape of pan you have.

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Can I use an angel food cake pan for a regular cake? ›

While you can use a regular cake recipe in an angel food cake pan, it's important to note that the pan is specifically designed for light and airy batters. If you use a regular cake recipe, the texture and rise of the cake may not turn out as intended.

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