Orange Cranberry Bundt Cake Recipes

ORANGE CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 F and place the rack in the lower third.
• To make the cake, first sift together the flour, corn starch, baking powder, baking soda, and salt, then set aside.
• In a large mixing bowl cream softened butter for 1 minute, then add sugar and cream together for another 4-5 minutes.
• Next, add eggs and vanilla and mix to combine. Add orange zest and juice and mix to combine.
• First, add half of flour mixture and mix to combine. Add sour cream and mix well. Finally, mix in remaining flour mixture.
• Using a rubber spatula, fold in cranberries.
• Generously grease 9-inch (10-12 cups volume) fluted bundt pan with BAKING spray and set aside. (read the instructions in the post How to Prevent Bundt Cakes from Sticking to The Pan)
• Spread the batter in prepared pan. Make a few wobbles to distribute the batter evenly.
• Bake 45-60 minutes, or until the toothpick inserted in the cake comes out clean with a few moist crumbs attached. Baking time might vary depending on the type of pan you use.
• Cool the cake for 10 minutes in the pan, then invert on a rack to cool completely.

ORANGE-CRANBERRY BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
• Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
• Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
• Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
• Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
• Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Whisk together baking powder, 2 ¾ cups of the cake flour, and ¾ teaspoon of the salt in a large bowl; set aside.
• Combine butter, granulated sugar, and brown sugar in the bowl of stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and mixture starts to become fluffy and lighter in color, about 2 minutes, scraping down sides and bottom of bowl as needed. Add eggs, 1 at a time, and beat on low speed just until incorporated. Beat in sour cream, vanilla, 1 tablespoon of the orange liqueur, and 1 teaspoon of the orange zest. Gradually add flour mixture to butter mixture, and beat on low speed just until combined. Toss frozen cranberries with remaining ¼ cup cake flour in a medium bowl, and fold into cake batter. Coat a 10-inch Bundt pan generously with baking spray. Spoon batter into prepared pan, and spread evenly. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack 15 minutes. Loosen sides of cake with an offset spatula; invert cake onto wire rack, and cool completely, about 1 hour.
• Meanwhile, whisk together powdered sugar, 1 tablespoon orange juice, and remaining 1 tablespoon orange liqueur, 1 teaspoon orange zest, and ⅛ teaspoon salt in a medium bowl. Add remaining 1 tablespoon orange juice, if necessary, 1 teaspoon at a time, for desired consistency. Spoon glaze over top of cooled cake.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
• Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
• Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter with an electric mixer in a large bowl.
• Add sugar and beat until smooth.
• Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
• Add dry ingredients and beat until smooth.
• Add sour cream and orange zest. Mix well.
• Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
• Bake 55-60 minutes, or until it passes the toothpick test.
• Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
• Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
• While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

CRANBERRY-ORANGE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
• Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
• Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
• While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
• Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Cake:
• Preheat oven to 350°F.
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold cranberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:.
• I sprinkled slivered almonds evenly over the freshly-glazed cake.
• I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.