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Moist Cranberry Bundt Cake with Zesty Orange Glaze

Moist Cranberry Bundt Cake - featured image
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A tender, moist Bundt cake featuring fresh cranberries and bright orange zest, finished with a simple zesty orange glaze. This recipe is forgiving, crowd-pleasing, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups (240g) fresh cranberries, rinsed and patted dry
  • Zest from 2 large oranges
  • 1 ½ cups (180g) confectioners’ sugar, sifted
  • 3–4 tablespoons fresh orange juice
  • 1 teaspoon orange zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with butter or shortening, getting into all crevices, then dust with flour and tap out excess.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract and orange zest; mix until just combined.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, mixing until just combined. Do not overmix.
  6. Gently fold fresh cranberries into the batter using a spatula until evenly distributed.
  7. Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the thickest part comes out clean. Cover loosely with foil if browning too fast.
  8. Let the cake cool in the pan for exactly 15 minutes.
  9. Place a cooling rack over the pan and carefully flip the cake over. Gently lift the pan off. Let cool completely.
  10. Whisk confectioners’ sugar, fresh orange juice, and 1 teaspoon orange zest until smooth. Drizzle over the completely cooled cake.

Notes

Ensure all ingredients are at room temperature for best emulsion. Do not overmix the batter once flour is added to avoid a tough cake. If using frozen cranberries, thaw and drain them thoroughly to prevent excess moisture. The cake tastes even better the next day as flavors develop.

Nutrition

Keywords: cranberry bundt cake, orange glaze, fall dessert, holiday baking, moist cake, fresh cranberries, bundt pan recipe

Find it online: https://zoeplate.com/moist-cranberry-bundt-cake-5-step-zesty-orange-glaze/