Orange Cranberry Bundt Cake

Happy Sunday Everybody! I’ve been sick with a bad cold for the last couple of days! Steve (my husband) started feeling weird after we came back for our little trip to Lake Tahoe and I started to feel with a cold not too long after that. I haven’t baked since Wednesday but today I got up with this orange blueberry muffins idea in my head. I went to the kitchen, made them but they didn’t look that pretty! I feel bummed because I wanted to share the recipe with you all but it happens! They tasted good though, I will try to make them again soon.

And talking about orange…. I almost forgot to post this recipe for Orange Cranberry Bundt Cake. Super easy to make and perfect for your Christmas gatherings with family and friends.

Let’s start with the recipe!


For the cake

3 cups all purpose flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 cup unsalted butter, room temperature

1 cup light brown sugar

1/2 cup white granulated sugar

orange zest (from 2 oranges)

5 large eggs, room temperature

1/2 cup full fat Greek yogurt

2 teaspoons vanilla extract

1/2 milk, room temperature

1/3 cup fresh orange juice

1 3/4 cups fresh cranberries

For the glaze

1 and 1/2 cups powdered sugar, sifted

3-4 tablespoons fresh orange juice

1 tablespoon orange zest


For the cake

1.- Preheat the oven to 350 F. Grease and flour a 10 inch Bundt pan. Please, grease and flour your pan very well, otherwise the cake will stick to the pan.

2.- In a big bowl, sift the flour, baking powder and salt. Set aside.

3.-Using a bowl of a stand mixer fitted with a paddle attachment beat the butter for about 2 minutes until fluffy. Add the brown sugar, granulated sugar, orange zest and mix for about 2 minutes.

4.- Add the eggs, yogurt and vanilla. Beat on medium speed until all is well combined.  The mixture will look curdled but that’s fine.

5.- Add the dry ingredients into the wet ones, add the milk and orange juice. Beat on medium speed until the batter is completely combined. 

6.- In a small bowl, mix the cranberries with 1 tablespoon of flour. This will prevent the cranberries to sink in the pan. Then add the floured cranberries to the batter . Batter will be thick.

7.- Pour the batter into the pan and bake for about 55-60 minutes or until a toothpick inserted into the cake comes out with a few lightly moist crumbs.

8.- Cool the cake for about 2-3 hours inside the pan. We need the cake to be all cooled so we can invert it on a rack . Be patient, otherwise, your cake will break. If it is still warm, let it cool completely before icing.

For the glaze

1.-Whisk powdered sugar and the 3 tablespoons of orange juice. If the glaze is too runny, add more sugar. If it’s too thick, add more juice. 

2.- Pour the glaze in a measuring cup and pour all over the cake. Let it dry for about 1 hour.

3.- Enjoy!

You can decorate this cake with frosted cranberries, but you have to make them the night before.

Frosted Cranberries

You’ll need 1 1/2 cups fresh cups cranberries, 1  cup of maple syrup and 1/2  cup white granulated sugar.

1.- Rinse cranberries and sort to discard any that may be discolored. Put in a small bowl. Dry them with paper towel.
2.- Heat maple syrup in the microwave just until warm. If it is too hot, the berries may pop.
3.-Pour over the cranberries and gently toss. Let them soak overnight in the fridge. Cover the bowl with a lid or plastic wrap.
4.- In the morning:  Drain all the extra syrup with a colander .
5.-Put granulated sugar on a baking sheet, and gently roll the cranberries, a few at a time, until coated.
6.- Let them dry until you are ready to decorate your cake.Enjoy!