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Cranberry Orange Bundt Cake 3

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.

Course Dessert
Cuisine American
Keyword blood orange, Bundt, bundt cake, cranberry orange cake, dougbakes.com, fall baking
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 servings
Author Doug Bakes Staff

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

  1. Preheat oven to 350 degrees

  2. Toast pecans and crush them up.

  3. Measure out 1 cup or 1 1/2 cups depending on preference. Coat with 1 tbsp flour. Set aside

  4. Put dried cranberries in a bowl. Coat with flour. Set aside.

  5. Sift flour, baking powder and salt. Whisk and set aside.

  6. 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.

  7. In a large bowl, add orange juice, olive oil, and sour cream to your stand mixer and mix it to incorporate.

  8. While the mixer is running on low, slowly pour in olive oil mixture.

  9. Add the flour mixture. Mix until combined then Turn off mixer and remove whisk

  10. Reserve 1/2 cup of batter before adding nuts and cranberries and set aside

  11. To the batter, add toasted walnuts, and dried cranberries.

  12. 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.

  13. 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

  1. Add confectioners sugar and about 2 tbsp blood-orange juice to a large bowl, and whisk it.

  2. Add 1 tsp juice from the lemon

  3. 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.