Cranberry Orange Bundt Cake Recipe

4.46 from 37 votes

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

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 546kcal

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 and baking soda if you are using. 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.

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.

Room Temp: Let the cake cool completely, then store it under a cake dome or tightly covered at cool room temperature for up to 3 days.
Fridge: Wrap the cake tightly or keep it in an airtight container for up to 5 days. Let each slice come to room temperature before serving.
Freezer: This cake freezes best without the glaze. Wrap the whole cake tightly in plastic wrap and foil and freeze for up to 1 month, or wrap individual slices and keep them in an airtight freezer-safe container for up to 3 months. Thaw at room temperature, then glaze before serving.