Cranberry Orange Bundt Cake with Chocolate Glaze
This moist and festive bundt cake combines classic holiday flavors. The recipe uses dried cranberries, but you could use fresh or frozen ones, as well. It's incredibly easy to make, but you need to make sure you don't overbake it, or else it will get dry. Instead of chocolate glaze, you could dust the cake with powdered sugar and serve it with tea or coffee any time of the year.
Category: Cakes
Recipe in PDF format (print friendly)
- Makes 1 bundt cake
- Prep time: 30min
- Cook time: 50min
- Total time: 1h 20min
- Difficulty: Basic
For the cranberry orange bundt cake:
Ingredients
- 225g butter, at room temperature
- 240g sugar
- 4 eggs
- zest of 2 oranges
- 60ml freshly squeezed orange juice
- 1 tsp vanilla extract
- 240ml buttermilk
- 375g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50g dried cranberries soaked in orange juice
Directions
Preheat your oven to 180°C. Butter your bundt pan and sprinkle it with flour. Put the pan into the refrigerator until needed. In the bowl of your standing mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix on medium speed until well incorporated. Reduce the speed to low and add orange zest, orange juice, and vanilla extract. Slowly mix in the buttermilk (it will splatter because the batter is quite runny at this stage). In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk the flour into the buttermilk mixture in three batches. Once all the flour is incorporated, return the bowl to your standing mixer and mix on high for one minute. Drain the cranberries and pat them dry. Slowly fold them into the batter. Pour the batter into the prepared bundt pan and bake for 50 minutes (a wooden skewer should come out clean). Let the cake cool in a pan completely. Run a thin knife all around the edges of the pan and turn the cake onto a serving plate. Cover with a chocolate glaze (or dust with some powdered sugar) and serve.
For the chocolate ganache glaze:
Ingredients
- 120g chopped dark chocolate
- 120ml heavy cream
Directions
Place the chopped chocolate in a heat-resistant bowl and set aside. Bring the cream just to a boil, pour it over chocolate pieces, and let this sit for a few minutes until the chocolate starts to melt. Gently stir the cream and the chocolate together until combined. Pour the ganache over bundt cake and let it set for 15-20 minutes before serving.
Additional images
