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Cranberry Orange Bundt Cake Recipe

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Cranberry Orange Bundt Cake
© Veer

Why It's Good:

This lovely bundt cake is studded with cranberries and infused with orange zest, cardamom, cinnamon and ginger. It's easy to prepare and the leftovers can do double-duty as breakfast the next morning.

Why It's Green:

When you cook or bake with organic eggs, you are ensuring that no chemicals or growth hormones are getting into your food. You're also getting more heart-healthy Omega 3 fatty acids than from regular eggs. Organic eggs are power-packed with significant quantities of healthy protein and fat, vitamins A, D, B12, B2, Niacin, and Folic Acid. Organic egg producing chicks are fed 100% vegetarian, organic feed and are treated with the highest degree of humane standards.

Cranberry Orange Bundt Cake

This is a fantastic cake to prepare and makes a great gift. Better yet, you can make it up to three days ahead. – Susie Quick

  • 3 cups organic all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom or allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) organic unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 1 cup (packed) light brown sugar
  • 1 tablespoon finely grated orange zest
  • 6 large organic eggs
  • 1 1/2 teaspoon almond extract
  • 1 cup organic sour cream
  • 1 cup chopped and toasted pecans
  • 1 cup fresh cranberries, very coarsely chopped
  • 1/2 cup dried cranberries

For the glaze:

  • 1/4 cup fresh orange juice
  • 3/4 cup confectioners' sugar

1. Preheat the oven to 350°F. Butter and flour 12-cup bundt pan.

2. Whisk the first seven dry ingredients in a large bowl. Using electric mixer, beat the butter, sugar, and brown sugar until fluffy, about 4 minutes. Beat in the orange zest. Add the eggs, one at a time, beating after each addition. Beat in the almond extract. Add the dry ingredients alternately with the buttermilk in 3 parts, beginning and ending with the dry ingredients. Scrape well. Fold in the pecans and both of the cranberries. Transfer the batter to prepared bundt pan.

3. Bake the cake 1 hour and 5 to 10 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes. Turn cake out onto a rack and cool completely. Once cool, transfer cake to a serving plate or platter.

4. To make the glaze: Stir the powdered sugar and half the orange juice in a small bowl until the sugar dissolves. Add more juice gradually until it is just thick and pours easily. Spoon the glaze over the cake and let run down the sides.