Sugared Cranberry Bundt Cake

Orange Cranberry Bundt Cake with sugared cranberries.

5 from 1 vote

Sugared Cranberry Bundt Cake

If you only bake one dessert from scratch during the holiday season, be sure to make this festive Sugared Cranberry Bundt Cake. Top it with sugared cranberries, and it looks like a sparkly Christmas ornament filled with holiday cheer!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Cakes, Desserts

Cuisine: American

Servings:

Calories: 543kcal

Author: Debi Morgan | Quiche My Grits

Equipment

bundt pan (12 cup capacity, quality grade)
mixing bowls
whisk
spatula

Ingredients

Cake

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 cup milk
¼ cup fresh squeezed orange juice
2 teaspoon vanilla extract
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoons baking soda
1 ½ cups fresh or frozen cranberries

Glaze

1 ½ cups powdered sugar
2 tablespoons milk
1 tablespoon orange juice

Sugared Cranberries

2 cups fresh cranberries
1 cup water
2 cups granulated sugar (or cane sugar) (divided)

Instructions

Orange Cranberry Bundt Cake

Preheat oven to 350°F. Grease and flour a heavy bundt pan thoroughly.
In a small bowl, toss the cranberries with ¼ cup of the pre-measured flour to coat so they won't sink to the bottom.
In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Gradually whisk in the vegetable oil, milk, orange juice, and vanilla extract until well combined.
Whisk together the remaining flour, baking powder, salt, and baking soda in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over mix.
Gently fold the flour-coated cranberries into the batter using a spatula, scraping the sides of the bowl to ensure even distribution.
Pour the cake batter into the prepared pan. Smooth the top of the bundt pan and tap it gently on the counter to remove any air bubbles. Bake in the preheated oven for 65–70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the pan onto a wire cooking rack and let it cool completely before removing from pan.
In a small bowl, whisk together the powdered sugar, milk, and orange juice until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
Drizzle the icing over top of the cake after it has cooled, letting it drip down the sides. Allow the icing to set before serving. Decorate with sugared cranberries if desired.

Sugared Cranberries

Heat 1 cup of water and 1 cup of sugar in a saucepan on the stove until sugar is melted. Take simple syrup off of heat and pour over fresh cranberries in a large bowl. Let them coat in syrup for 1 to 2 minutes (but do not cook).
Remove cranberries with a slotted spoon and place on parchment paper. Cool for 1 hour.
After 1 hour, roll sticky cranberries in 1 cup of granulated sugar until frosted on all sides. Allow them to dry for another hour. Store at room temperature in an airtight container.

Notes

- Fresh cranberries work best in this recipe. If you choose frozen cranberries, do not thaw them. Add them to the batter while frozen.
- Sugared cranberries must be made with fresh cranberries.
- Ensure eggs and milk are at room temperature for smoother batter and even baking.
- Tossing the cranberries in flour prevents them from sinking during baking, ensuring even distribution.
- Once the dry ingredients are added, mix just until combined for best results.
- Start checking for doneness around 65 minutes. Insert a butter knife into the thickest part of the cake—if it comes out clean without any sticky residue, it's ready.
- Thoroughly grease and flour the pan, ensuring all crevices are covered to prevent sticking. Make sure to use a quality bundt pan that is thick enough to bake at the proper temperature without scorching.

Nutrition