Cran-Orange Bundt Cake
Bundt cakes are my favorite cakes to bake. They’re easy to make and always turn out beautifully. This Cranberry Orange Bundt Cake, with a blood orange glaze, is no exception.
All you have to do is mix up the batter, bake it, then top it with an easy glaze. This cake is a perfect recipe that you can make ahead of time for parties too.
For this cake, I use the Nordic Ware Heritage pan. I love the whirls and the dramatic finish of the cake. If you do not have a Nordic Ware pan, any bundt pan will do. I use the six cup pan, it is smaller, and the batter will make enough for two cakes.
The orange flavor in this recipe compliments the cranberries and isn’t overpowering, but you can taste little hints of the orange in each bite. To add a little extra flavor of orange, I like to use fresh blood-orange juice in the glaze. It is a beautiful pink color that looks amazing. I hope you try this moist, tasty cake soon. It will be a family favorite.
Cranberry Orange Bundt Cake
This delicious Bundt cake is so moist. Instead of butter, I used extra virgin olive oil. The flavor of this cake is fantastic and healthier than most cakes made from butter.
Ingredients
Cake Ingredients
- 3 cups +2 tbsps all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup extra virgin olive oil
- 1/2 cup sour cream
- 5 eggs 5 eggs
- 1 cup walnuts crushed (1 tbsp flour to coat)
- 1 cup dried cranberries (1 tbsp flour to coat)
- 1 orange zested and juiced
- 3/4 cup fresh orange juice
Glaze Ingredients
- 1 cup confectioners sugar
- 2-3 tbsps fresh blood-orange juice
- 1-2 tbsp lemon juiced
Instructions
Cake
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Preheat oven to 350 degrees
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Toast pecans and crush them up.
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Measure out 1 cup or 1 1/2 cups depending on preference. Coat with 1 tbsp flour. Set aside
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Put dried cranberries in a bowl. Coat with flour. Set aside.
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Sift flour, baking powder and salt. Whisk and set aside.
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In a stand mixer fitted with a whisk attachment, add in 1 1/2 cups sugar and eggs, Add in the zest of an orange. A bit of lemon zest if you like, but optional.Mix on high for about 8 minutes or until thickened.
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In a large bowl, add orange juice, olive oil, and sour cream to your stand mixer and mix it to incorporate.
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While the mixer is running on low, slowly pour in olive oil mixture.
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Add the flour mixture. Mix until combined then Turn off mixer and remove whisk
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Reserve 1/2 cup of batter before adding nuts and cranberries and set aside
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To the batter, add toasted walnuts, and dried cranberries.
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Spray or butter and flour your pan. Pour reserved 1/2 cup of batter in the pan first. Spread the mixture around into the crevasse of the pan to make sure it is well coated.
Pour the walnut/cranberry batter into your pan. Fill up about 2/3 of the way to leave room for rising.
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Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool for ten minutes then remove from pan.
Glaze
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Add confectioners sugar and about 2 tbsp blood-orange juice to a large bowl, and whisk it.
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Add 1 tsp juice from the lemon
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Add more confectioners sugar or blood-orange juice until desired consistency is reached.
Once the glaze is at a pouring consistency, pour over the cake and down the sides of the cake.