Cranberry Orange Bundt Cake

October 8, 2017 by Mary Ellen 22 Comments

I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.

http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

Also in this picture below is mymom’s fudgethat she made every year for Christmas. Also pictured are theButterscotch Balls we made for many years, except these were dipped inpeanut butter chips because I messed up the butterscotch tips melting them. I decided to dothe butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls.I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way.As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.

4.6 from 8 reviews

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1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange - about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 - 3 tablespoons water, milk or orange juice

Instructions

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Notes

I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

This recipe was originally published at That's My Home. It is one of the most commented recipes on that site. The comments are still there if you want to read them. http://thatsmyhome.com/sweetspot/cranberry-orange-cake/

I would double this recipe if using a larger bundt pan.

Would you like to try our recipe for?

Cranberry Syrup

Butterscotch Balls

Marion’s Fudge

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Cranberry Orange Bundt Cake - Recipes Food and Cooking (2024)

FAQs

Why is a Bundt cake better than a regular cake? ›

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

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Can I use a Bundt pan instead of a tube pan for angel food cake? ›

Recipes that specifically call for a tube pan and use whipped egg whites for a light and fluffy batter should not be baked in a Bundt pan. The cake may not rise properly, and an airy angel food or chiffon cake will stick in the intricate crevices of the pan, resulting in a messy-looking cake when you remove it.

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Do you glaze a Bundt cake hot or cold? ›

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

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What kind of pan can I substitute for a Bundt pan? ›

To make your own substitute Bundt pan, you'll need a standard round cake pan (ideally a 9-inch round), pie weights like this and a small, empty oven-proof container (like a simple oven-safe glass Pyrex dish).

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What's the difference between a tube pan and a Bundt pan? ›

According to The New Food Lover's Companion, a tube pan is “a round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake.” (Some people consider the Bundt to be a subset of this category of pan.) Often, tube pans have detachable sides, while Bundt pans do not.

Learn More Now ›

Can I use a regular cake mix in a bundt pan? ›

Can You Make a Regular Cake in a Bundt Pan? Good news here: You can definitely make regular cakes in your favorite Bundt pan. According to Mark, you'll want to stick with recipes for traditional layer cakes, pound cakes and sheet cakes. These all can be baked in your favorite fluted cake pan.

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Can you use a 9x13 pan instead of a Bundt pan? ›

Since Bundt cakes are thicker and deeper than layer cakes, you'll need to bake them about 30% longer (in a 10-cup capacity pan) than you would in a 9” x 13” pan, or about 15% to 20% longer in a 12-cup pan.

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Why shouldn't you grease an angel food cake pan? ›

Greasing the Pan

Sounds crazy, but it's true! In order for the angel food cake to rise properly, it needs to be able to cling to the sides of the pan. If your pan is greased, the batter won't be able to do that.

What temperature should a Bundt cake be cooked at? ›

Let everything sit at room temperature until the butter is softened. Arrange a rack in the middle of the oven and heat the oven to 350°F.

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Can I leave cake in a Bundt pan overnight? ›

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

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What can you use instead of a 10 inch tube pan? ›

But if the recipe calls for a 10″ tube pan, using your 10″ cake pan and ramekin or cup should be the same bake time!

Can I use a loaf pan instead of a tube pan? ›

And "loaf pans and tube pans are a little interchangeable," says Medrich, "because they are both deep and aren't wide and expansive, but then you have to compare how much volume they hold."

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Is a tube pan necessary? ›

THE BOTTOM LINE: Don't try baking traditional angel food or chiffon cakes in conventional cake or jelly roll pans; they will fall. WELL RISEN: A tube pan is essential for egg foam–based cakes. COLLAPSED: Angel food or chiffon cake baked in a conventional pan falls flat.

Read On ›

Can I use a Bundt pan instead of a tube pan for pound cake? ›

Good news here: You can definitely make regular cakes in your favorite Bundt pan. According to Mark, you'll want to stick with recipes for traditional layer cakes, pound cakes and sheet cakes. These all can be baked in your favorite fluted cake pan.

Cranberry Orange Bundt Cake - Recipes Food and Cooking (2024)