With chopped cranberries, citrus zest and a sweet orange glaze, this moist bundt cake is full of flavour and holiday cheer.
So, how were your holidays everyone? Hope they were full of food, drink, family and fun!
If you’re like me, you’re a little over-sugared and hungover, but still not quite ready to give up on your favourite holiday flavours. Enter this cranberry-orange bundt cake, the perfect post-holiday treat. It’s not too heavy or sweet, and full of bright citrus flavour and tart punches of cranberry.
Cranberry-Orange Bundt Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- zest of one large orange
- 2 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup sour cream
- 2 cups chopped fresh cranberries
- 2 cups powdered sugar, sifted
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon melted butter
- Preheat oven to 350°. Grease and flour a bundt pan, shaking out any excess flour.
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and orange zest.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add half the flour mixture, then half of the sour cream, to the butter mixture. Repeat with remaining flour mixture and sour cream, combining until smooth.
- Toss the chopped cranberries in a tablespoon of flour, then fold into the cake batter.
- Pour into the prepared bundt pan. Bake for 45 minutes at 350°, then reduce to 325° and bake 15-20 minutes longer until a toothpick inserted comes out clean. Cool on a wire rack.
- While the cake is cooling, prepare the glaze. Whisk together all ingredients until completely smooth and pourable. Drizzle over the cooled cake.