Cranberry Orange Bundt Cake
 
 
A rich cranberry orange bundt cake that is perfect for weekend or holiday brunches! The cake has a lovely dense crumb with the tart citrus and cranberry punctuating every bite.
Yield: 8-12 servings
Ingredients
For the cranberry orange bundt cake
  • 3 cups (426 g) all purpose flour
  • 1 tsp baking powder
  • ¾ tsp kosher salt
  • ¾ lb (340 g) unsalted butter, room temperature
  • 2¼ cups (446 g) sugar
  • 1 tbsp grated orange or lemon zest
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp Cointreau
  • ¼ cup orange juice
  • 1 tbsp lemon juice
  • ¼ cup heavy cream
  • 2 cups (227 g) cranberries, fresh or frozen
For the powdered sugar glaze
  • 1½ cups (170 g) powdered sugar
  • 2-4 tbsp whole milk
  • ½ tsp vanilla extract
  • pinch of salt
Instructions
For the cranberry orange bundt cake
  1. Heat oven to 325F. Grease a 12 cup bundt pan. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream together the butter, sugar, and citrus zest in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla and Cointreau, then mix on low to combine.
  4. Add in a third of the flour mixture and mix on low until combined. Add in the orange and lemon juice. Mix on low to combine. Add half of the remaining flour followed by the heavy cream. Mix on low until just incorporated. Add in the remaining flour and mix on low until just combined.
  5. Pour the cranberries into the batter and mix by hand with a spatula to combine.
  6. Scoop the batter into the prepared baking pan and smooth into an even layer. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out with just a bit of crumb.
  7. Transfer to a wire rack to cool for 25 minutes, then invert the cake out of the pan and allow to cool completely on a wire rack.
For the powdered sugar glaze
  1. Whisk together the powdered sugar, 2 tbsp of milk, vanilla, and salt in a medium bowl. Add more milk a tablespoon at a time until the icing reaches the preferred consistency (it should be pourable).
  2. Pour over the cooled bundt cake and allow to set for a few minutes before cutting and serving.
Notes
Recipe adapted very slightly from The Vanilla Bean Baking Book
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/11/cranberry-orange-bundt-cake.html