Indulge in the delightful combination of tart cranberries and zesty oranges with our Cranberry Orange Bundt Cake! This cake is perfect for holiday gatherings or as a special treat any time of the year. With its moist texture, vibrant orange flavor, and festive cranberry swirl, it's sure to become a family favorite.
#### Ingredients
- **2 1/4 cups** all-purpose flour
- **1 teaspoon** baking powder
- **3/4 teaspoon** baking soda
- **1/2 teaspoon** salt
- **1 tablespoon** orange zest (from one large orange)
- **1 cup** granulated sugar
- **1/2 cup** unsalted butter, softened
- **2 large eggs**
- **1 teaspoon** vanilla extract
- **3/4 cup** freshly squeezed orange juice
- **1 1/2 cups** fresh or frozen cranberries (defrosted if using frozen)
- **Cranberry Glaze** (recipe below)
#### Equipment Needed
- Measuring cups and spoons
- Mixing bowls
- Electric mixer or stand mixer
- Bundt cake pan
- Whisk
#### Instructions
1. **Preheat Your Oven**
- Preheat your oven to 350°F (180°C).
- Grease a 12-cup bundt pan with butter and dust lightly with flour, tapping out the excess.
2. **Mix Dry Ingredients**
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and orange zest. Mix well to ensure there are no lumps.
3. **Cream Butter and Sugar**
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add in the sugar, continuing to mix on medium speed for about 2-3 minutes or until light and fluffy.
4. **Add Eggs and Vanilla**
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract thoroughly.
5. **Combine Wet and Dry Ingredients**
- With the mixer on low speed, gradually add half of the dry ingredients to the butter mixture.
- Pour in half of the orange juice, mix until just combined.
- Add the remaining dry ingredients and orange juice, mixing again until fully incorporated but still slightly lumpy (this will give the cake a moist texture).
6. **Fold in Cranberries**
- Gently fold the defrosted cranberries into the batter using a spatula or wooden spoon to avoid breaking them.
7. **Bake the Cake**
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. **Cooling the Cake**
- Remove from oven and let it cool in the pan on a wire rack for about 10 minutes.
- Run a knife around the edges of the cake to loosen it, then invert onto another cooling rack to completely cool before glazing (about 30-45 minutes).
9. **Prepare Cranberry Glaze**
- In a small saucepan, heat 1/2 cup orange juice and 1/2 cup powdered sugar until the mixture thickens slightly.
- Stir in a few cranberries for added color.
10. **Apply Glaze**
- Once the cake is fully cooled, pour the glaze over the top of the cake to coat evenly.
#### Serving Suggestions
Serve this Cranberry Orange Bundt Cake at room temperature, garnished with a few extra cranberries or a slice of orange for an eye-catching presentation. It's perfect for breakfast, brunch, or as part of a dessert spread.
### Keywords
- Cranberry Orange Bundt Cake
- Holiday desserts
- Festive treats
- Zesty orange flavor
- Tart cranberries
Enjoy crafting this delicious and visually appealing Cranberry Orange Bundt Cake with your loved ones!