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Orange-Cranberry Bundt Cake

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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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


Special equipment:
a bundt pan
  1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  2. 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.
  3. 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.
  4. 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.
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