Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake—this dairy free bundt cake is super moist and delicious. Loaded with juicy cranberries and topped with orange glaze and sugared cranberries.

This festive and colorful Bundt cake is perfect to make during this holiday season. Made completely from scratch with simple, every-household ingredients and takes 10 minutes to put together, and it is dairy free. Bundt cake has a beautiful shape, and it always comes out great no matter what you are baking. Just whisk the batter together, bake it and drizzle with orange or lemon glaze.

Cranberries and oranges pair well together and are perfect for cakes, muffins and even cookies.

This cake is loaded with fresh cranberries, orange juice and zest. I made a simple orange glaze to drizzle over the cake and sugared cranberries to place on top.

I used oil instead of butter, so the cake came out super moist and tender and once decorated, it looked very festive that the kids were eager to try it.

Ingredients needed:

This bundt cake recipe calls for simple ingredients.

For the cake you will need all purpose flour, baking powder and soda, salt, sugar, oil, eggs and pure vanilla extract. You will also need the zest and juice of one orange.

For the glaze you will need powdered sugar and some fresh orange juice.

how to make cranberry orange bundt cake

To make the cake

Preheat oven to 350F (180C) and spray an 8–inch Bundt cake pan with non-stick cooking spray. Set aside.

In a bowl sift together flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand–held mixer, whisk oil and sugar until dissolved and then beat the eggs one at a time. Add orange juice, zest and vanilla. Mix or another minute.

Add in the flour mixture in 2 batches mixing on low just to combine. Pour in hot water and mix for 1 minute. After that, fold in cranberries. Pour batter in prepared pan and bake for 35–40 minutes or until a toothpick comes out clean. Remove from oven and let cool in pan for 30 minutes and then invert onto a wire rack to finish cooling.

To make the glaze

In a small bowl, mix the powdered sugar with orange juice until the sugar completely melts in the juice and you get a smooth and consistent glaze. Add more juice as needed.

Drizzle the glaze over the cake and let it harden for 10 minutes. Slice and serve.

For more fruit based cakes try my other recipes;
Banana Cake
Pumpkin Coconut Cake
Strawberry Cake
Chocolate Raspberry Cake
Lemon Blueberry Cake

— DID YOU TRY THIS RECIPE? —
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