Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake brings the flavor, y’all!! I’m talkin’ bursts of zesty cranberries with that tart kick, mixed with the sunshiny sweetness of orange and a hint of vanilla. It’s like the whole holiday season got baked into this cake! This cranberry orange beauty is moist, packed with flavor, and truly the queen of winter pound cakes. It’s hands down one of the best holiday cakes you’ll ever whip up, and you’re gonna want to make this stunner more than just once this year!

During this festive season, you’ll find me in the kitchen whipping up magic with my family. There’s just something so heartwarming about baking for those you love, with those you love. It’s our special way of cooking up new holiday memories that are gonna stick with me forever. My mama and I, we’ve turned our holiday baking into our little gift-giving tradition for friends and family. And now, honey, I’m passing on this gift to you – my very own Cranberry Orange Cake recipe. It’s like a slice of love, just for you!

The Heart and Soul of This Cranberry Orange Pound Cake Recipe

Cuisine Inspiration: American with a Citrus Twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Zesty Orange and Tart Cranberry
Skill Level: Intermediate

Sweet Highlights:

• A Citrusy Affair: The inclusion of fresh orange zest and orange extract brings a zesty and refreshing flavor, making every bite a citrusy delight.
• Tart and Terrific: The cranberries offer a tart contrast to the sweet batter, creating a harmonious balance of flavors.
• Fluffy and Moist: Thanks to the sour cream and careful mixing, this cake is incredibly moist and has a perfect crumb.
• Icing on the Cake: The orange juice glaze adds an extra layer of sweet and citrusy goodness, making it utterly irresistible.
• Simple Yet Sophisticated: While the recipe requires a bit of finesse, the process is straightforward, resulting in a sophisticated and delightful dessert perfect for any occasion.

Ingredients for Cranberry Orange Bundt Cake

Because I love me some classic winter flavors, this Cranberry Orange Pound Cake recipe was perfect for sharing with my boos during the holidays.  The flavors are perfect for the season.  The tartness of the cranberries is perfectly offset by the citrus and sweetness of the orange flavor.  

The ingredients that truly make this recipe stand out are the following:

• Butter and Sugar: The butter for this recipe is unsalted and should be at room temperature along with white granulated sugar.  Most cakes begin with the “creaming method” which really means that the butter and sugar are mixed together at a high speed until they dissolve into each other and become light and fluffy.  This process also adds a lovely amount of air to your cake.
• Eggs: This cake also has a large amount of eggs which helps to add both fat and stability to your cake.
• Flour: This recipe uses cake flour because it doesn’t result in a lot of gluten being mixed in if you happen to over-mix the cake a bit. 
• Leavening: I add two leavenings, baking soda, and baking powder, to the cake so you get that lovely height in your cake.
• Sour Cream: My secret ingredient for moisture in cakes is sour cream!  Gosh, I love sour cream-based bundt cakes. If you want an original one, try this sour cream pound cake!  You can basically add anything to it, and it turns out wonderfully.
• Orange & Cranberry Flavor: To really amp up the orange flavor here, I add a mix of orange extract and orange zest.  It really adds a beautiful citrus flavor throughout.  For the cranberries, I add whole cranberries.  They are delicious and look so gorgeous speckled throughout the cake. Pure vanilla extract enhances and balances these additional flavors making them meld together beautifully.
• Simple Glaze: Mix together sifted powdered sugar and fresh orange juice to make the simple glaze for the cake.

Be sure to check the recipe card for the full ingredient list and quantities of each one.

How to Make Cranberry Orange Cake

Step 1: Mixing the Cake

1. Beating the Butter: Beat the butter for a minute on high using the whisk attachment on your stand mixer.
2. Creamy the Sugar: Add the granulated sugar gradually and continue to cream them together until the mixture is pale yellow and fluffy. This process will take about 5 more minutes.
3. Incorporate the Eggs: Add the eggs to the mixture one at a time, ensuring each is well combined before adding the next. Don’t forget to scrape down the sides and bottom of the bowl as necessary.
4. Add the Dry Ingredients: Slowly add the 3 cups of flour in two batches, followed by the salt, baking powder, and baking soda. Make sure to use the lowest speed setting and be mindful not to overbeat at this stage.

5. Add the Wet Ingredients: Add the sour cream, vanilla extract, orange extract, and orange zest to the bowl.
6. Mixing the Cake Batter: Mix only until just combined and then turn off the mixer.
7. Add the Cranberries: Toss the cranberries in the remaining two tablespoons of flour and add to the bowl.
8. Fold in the Cranberries: Gently fold them into the batter.

Step 2: Bake the Cake

1. Preparing for Baking: Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
2. Baking: Bake your cake for 1 hour and 15-25 minutes or until a toothpick inserted into the center comes out mostly clean. Cool the cake in the pan for 10 minutes.

Step 3: Make the Glaze

1. Prepare the Icing: Add the powdered sugar and orange juice to a bowl.
2. Mixing the Icing: Stir with a whisk until smooth. You can adjust the consistency with more sugar or juice as needed. It should be thin enough to drizzle but thick enough to coat the back of a spoon.

Step 4: Add the Glaze

1. Cool and Invert: Invert the slightly cooked cake onto a serving plate. Let it cool to room temperature before serving.
2. Finishing Touch: Drizzle the icing over the cooled cake, allowing it to cascade down the sides. Slice, serve, and savor the burst of cranberry and orange in every bite!

Tips for Making the Best Cranberry Orange Bundt Cake

Here are a few quick tips to remember when making this pound cake recipe.

• Room Temperature Ingredients. Make sure your butter and ingredients are at room temperature. This will help them to melt into each other while mixing.
• Creaming the Butter and Sugar. Take your time during the mixing of the butter and sugar, also known as the creaming period. This will add a lovely lift of air and lightness to your cake and also ensure that your ingredients start off well mixed.
• Don’t Over Mix Your Cake. When you add the dry ingredients be sure you only mix until the ingredients are just combined. Don’t over-mix and risk additional gluten being added.
• Tossing the Cranberries in Flour. This helps keep them from sinking to the bottom when baked in the batter!
• Prep Your Pan. To avoid the cake sticking be sure you use a spray formulated for baking or the old-school method of butter and flour for coating your baking pan.

Popular Substitutions & Additions

• Different Citrus Flavors: Lemon and lime would also work well with the cranberries. Simply replace the orange zest and juice with either one of the others.
• Make it Nutty: Pecans, walnuts, or almonds all taste great with the cranberry and orange flavors of this cake. Stir them in with the cranberries right at the end and sprinkle some over the top after adding the glaze.
• Cake Flour: If you don’t have cake flour in the kitchen you can make cake flour with two simple pantry ingredients — flour and cornstarch.
• Skip the Glaze: For a slightly less sweet cake, you can serve it sprinkled lightly with some powdered sugar instead of adding the sugary glaze.
• Fresh Cranberries: Fresh cranberries are truly the best option for making this cake but they’re not available year-round. When you can’t find them fresh you can use frozen instead. There’s no need to thaw them out. Toss the frozen berries in the flour and stir into the batter.

What to Serve with Orange Cranberry Cake

• For more decadent flavor serve it up with a dollop of whipped cream or vanilla ice cream a scoop of and garnish with sugared cranberries, mandarin orange slices, and fresh mint.
• Enjoy your favorite coffee drink, holiday hot chocolate, or fresh eggnog along with your slice of cake.
• For more fruity flavor, serve it up with a spoonful of homemade fresh berry sauce over the top!
• Serve this cake up for dessert for holidays and special occasions. It’s perfect for Christmas after indulging in prime rib, cheesy scalloped potatoes, potato rolls, and creamed spinach.

How to Store Cranberry Orange Pound Cake

How long will cranberry orange pound cake last?

Here’s how to store your leftover orange and cranberry pound cake to ensure its ultimate freshness. Cool the cake completely and then wrap it in plastic wrap. Store the cake at room temperature but someplace that’s cool and out of the sunlight for best results.

It tastes great served up the next day at room temperature or you can warm it up individual slices in the microwave for a few seconds.

Can I freeze orange cranberry cake?

Yep for sure! It works better freezing it without the glaze as it gets a bit sticky after freezing. If you’re baking the cake in advance you can wrap it in plastic wrap and then in foil and store the whole cake in the freezer for up to a month. Thaw it out on the countertop and then add the glaze just before serving. If you freeze leftovers, you can freeze an intact section of the cake or individual slices. Wrap them in plastic wrap and then place them in an airtight container and store them in the freezer for up to three months.

Frequently Asked Questions

Honey, this Cranberry Orange Pound Cake is like a big ol’ party for the season! We’re blending the cozy, comforting vibes of a classic pound cake with all the festive fun of cranberries and that zesty, refreshing pop of orange. It’s like a slice of holiday cheer in every bite. I just know you’re gonna love it!

More Pound Cake Recipes

If you want more great holiday cakes like this cranberry orange pound cake, you’ll love these other pound cake recipes.

• Lemon Pound Cake
• Chocolate Pound Cake
• Sock It to Me Cake
• Cranberry Bundt Cake
• Cream Cheese Pound Cake
• Eggnog Cake
• Brown Sugar Pound Cake

Cranberry Orange Pound Cake

This cranberry orange bundt cake is made with fresh cranberries, orange zest, and a moist pound cake base. Topped with a orange scented glaze!

4.46 from 35 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

0 minutes mins

Total Time 1 hour hr 35 minutes mins

Email This Recipe

Enter your email and this recipe will arrive in your inbox! You’ll also get updates on the latest posts and more from Grandbaby Cakes.

Hidden

Page Title

Hidden

Page URL

Email(Required)

Save this recipe

Δ

Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Equipment

• 1 Stand mixer
• 1 Elegant Party Bundt Pan

Ingredients

For the Cake:

• ▢ 1 1/4 cup unsalted butter 2 1/2 sticks, room temperature
• ▢ 2½ cups granulated sugar
• ▢ 6 large eggs room temperature
• ▢ 3 cups cake flour plus 2 tablespoons sifted, separated
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 cup sour cream room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 teaspoon orange extract
• ▢ 1 teaspoon fresh orange zest
• ▢ 2 cups fresh cranberries

For the Icing:

• ▢ 1⅓ cups powdered sugar sifted
• ▢ 2-3 tablespoons fresh orange juice

US Customary – Metric

Instructions

For the Cake:

• Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed.
• Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
• Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Turn your mixer down to its lowest speed and slowly add the 3 cups of flour in 2 batches. Add the salt, baking powder and baking soda. Be careful not to overbeat.
• Add the sour cream, vanilla extract, orange extract and orange zest. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Turn off mixer and toss cranberries with remaining 2 tablespoons with flour then carefully fold cranberries into cake batter.
• Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
• Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature and serve.

For the Icing:

• Whisk together powdered sugar and orange juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more orange juice. You want to consistency to coat the back of a spoon but slide off easily.
• Drizzle on top of cooled cake and serve.

Notes

• Room Temperature Ingredients. Make sure your butter and ingredients are at room temperature. This will help them to melt into each other while mixing.
• Creaming the Butter and Sugar. Take your time during the mixing of the butter and sugar, also known as the creaming period. This will add a lovely lift of air and lightness to your cake and also ensure that your ingredients start off well mixed.
• Don’t Over Mix Your Cake. When you add the dry ingredients be sure you only mix until the ingredients are just combined. Don’t over-mix and risk additional gluten being added.
• Tossing the Cranberries in Flour. This helps keep them from sinking to the bottom when baked in the batter!
• Prep Your Pan. To avoid the cake sticking be sure you use a spray formulated for baking or the old-school method of butter and flour for coating your baking pan.

Nutrition

Calories: 546kcal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 271mg | Potassium: 133mg | Fiber: 1g | Sugar: 56g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 0.8mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email