Orange Cranberry Bundt Cake Recipe
This Orange Cranberry Bundt Cake Recipe is so yummy – perfect for Brunch or a Potluck! The fresh orange juice and zest give it a light fragrant taste, and the dried cranberries add just the right amount of tartness.
I’m baking more cakes and other delectable desserts these days, since my hubby gave me a ✅ Kitchen Aid Pro Mixer for Christmas! Boy oh boy, I don’t know how I managed before. I keep my Kitchen Aid Pro Mixer on a cart, and just wheel it over to the counter whenever I want to use it. Cool huh?
This orange cranberry bundt cake recipe comes right out of the family vault circa 1960. I’ve recently discovered an old ledger that was in storage and inside are the most amazing recipes, both handwritten by my beloved Grandma, and also lots of magazine and newspaper clippings. I’m having so much fun going through them.
This Orange Cranberry Bundt Cake Recipe jumped right off the page, so I decided to give it a whirl.
I’m making this orange cranberry bundt cake recipe on a very cold January day, but it’s so light and delicious you could serve any old time at all. The flavours that come out are just amazing. Fresh orange, tangy cranberry and the cake has this rich, moist almost pound cake like texture.
My biggest decision was to whether or not to make an Orange Glaze or Cream Cheese Frosting. I went with the Orange Glaze and sprinkled lots of Orange Zest on top. We’ll enjoy this tonight with a cup of herb tea, and I’ll package up some gifts for the kids.
- 1/2 cup unsalted butter softened
- 1 cup white sugar
- 2 eggs separated
- 1/2 cup sour milk* see note below
- 1 large orange
- 1 cup dried cranberries
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda dissolved in 1 tsp hot water
- 1 cup of icing sugar
- 1 tbsp heavy cream
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- Preheat oven to 350F/180C
- Squeeze the orange and add all of the juice to the sour milk and set aside
- Put the cranberries and leftover orange (remove large bits of pith) and grind fairly fine in your food processor. Set this aside as it will be added to the cake batter at the end.
- Cream butter, sugar and egg yolks together
- Add the sour milk mixture
- Stir in the dry ingredients: flour, baking powder, salt and baking soda.
- The batter will be quite dense at this point.
- In a separate bowl, beat the egg whites until stiff
- Fold in the orange/cranberry mixture into the batter
- Add the beaten egg whites
- Pour the batter into the greased bundt pan
- Bake at 350 for 45 minutes or until a toothpick comes out clean
- Remove from the oven and let sit for 5 minutes.
- Invert the cake onto a plate and then invert again so that it is top side up.
- While the cake is baking mix up the glaze to have it ready to pour on the cake once it has cooled for about 10 - 15 minutes. The cake will still be warm enough for the glaze to nicely melt into the cracks and crevices on top.
Note: To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.
If you enjoyed this orange cranberry bundt cake recipe, be sure to check out my Chocolate Mayan Bundt Cake! It’s one of the most popular posts on the blog!
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