Orange-Cranberry Bundt Cake

Total Time:
1 hr 40 min
15 min
30 min
55 min

10 to 12 servings

  • Nonstick cooking spray, oil or butter, for greasing the pan
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
  • 2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
  • 2 teaspoons orange liqueur
  • 4 large eggs, at room temperature
  • 1 cup fresh cranberries
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature
  • Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

  • Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.

  • In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.

  • Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

  • Special equipment: a bundt pan

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