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Amazing cranberry orange cake: 1 secret for moist bake

cranberry orange cake
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Make this wonderfully moist Cranberry Orange Bundt Cake. The bright zest of orange pairs perfectly with the tartness of cranberries, creating a festive and flavorful dessert perfect for any gathering. This recipe is straightforward and yields a beautiful cake topped with a simple, sweet glaze.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon fresh orange zest
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen (not thawed) cranberries, roughly chopped
  • Glaze: 1 1/2 cups powdered sugar
  • Glaze: 3 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange zest and orange juice until just combined. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Gently fold in the chopped cranberries using a spatula.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the cooling rack and allow it to cool completely.
  12. For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake.

Notes

  • If using frozen cranberries, do not thaw them before adding to the batter.
  • For intense orange flavor, use fresh zest and juice only.
  • Ensure your butter and eggs are at room temperature for the best batter consistency.
  • This cake is lovely served slightly warm or at room temperature.

Nutrition

Find it online: https://whiskdaily.com/cranberry-orange-cake-bundt-recipe/