There’s something about the aroma of citrus and berries swirling through a warm kitchen that makes it truly feel like the holiday season. This Cranberry Orange Bundt Cake with Glaze is a cozy, citrusy, and tangy-sweet delight that deserves a front-row seat on your dessert table this Christmas. Bursting with tart cranberries and bright orange zest, this cake is as festive in flavor as it is in appearance. It’s an easy, elegant dessert that doesn’t demand a professional baker’s skills, making it a favorite among easy Christmas cakes and a shining example of holiday baking at its finest.
Cranberry Orange Bundt Cake with Glaze
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Bundt pan (10–12 cup capacity) Essential for achieving that classic ring shape. Non-stick is ideal, but always grease and flour well.
Electric mixer A stand or hand mixer will help achieve a smooth, fluffy batter.
Mixing bowls One for dry ingredients, one for wet, and a small one to toss the cranberries.
Citrus zester or microplane For extracting that vibrant orange zest.
Cooling rack Ensures even cooling and prevents soggy bottoms.
For the Cake
- 2½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon orange zest from about 2 medium oranges
- ¼ cup freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1½ cups fresh or frozen cranberries if frozen, do not thaw
- 1 tablespoon all-purpose flour for coating the cranberries
For the Glaze
- 1 cup powdered sugar sifted
- 2 –3 tablespoons freshly squeezed orange juice
- ½ teaspoon orange zest optional, for extra flavor
Optional Garnishes
- Sugared cranberries
- Orange peel curls
- A light dusting of powdered sugar
Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan, making sure to get into all the crevices. This cake has a moist crumb, and the last thing you want is for it to stick when unmolding.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed for about 3–4 minutes until light and fluffy. This step builds the base for a tender, airy crumb.
Add Eggs and Flavorings
Add eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract. Your kitchen should already start smelling like Christmas morning.
Add the Sour Cream and Dry Ingredients
With the mixer on low speed, alternate adding the flour mixture and sour cream, beginning and ending with the flour. Mix just until combined—don’t overmix.
Fold in the Cranberries
Toss the cranberries with 1 tablespoon of flour (this prevents them from sinking to the bottom) and gently fold them into the batter using a spatula.
Pour and Bake
Spoon the batter evenly into your prepared bundt pan, smoothing the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Unmold
Let the cake cool in the pan for 15–20 minutes. Then gently invert it onto a cooling rack and allow it to cool completely before glazing.
Make the Glaze
In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust thickness by adding more juice or sugar as needed. For extra zing, stir in a little orange zest.
Drizzle and Decorate
Once the cake is fully cooled, drizzle the glaze generously over the top. Garnish with sugared cranberries, orange curls, or a dusting of powdered sugar for that winter wonderland look that fits right in with creative Christmas cake designs.
Pairings
This cake pairs beautifully with a cup of spiced chai, cinnamon tea, or mulled wine. The citrus cuts through the richness of holiday meals, making it a great follow-up to hearty roasts or creamy pastas. If you’re putting together a holiday dessert spread, this cake shines next to xmas desserts like peppermint bark, eggnog cheesecake, or chocolate Yule log. It also makes a great companion to easy Christmas desserts like cranberry bars or trifle.
For a brunch twist, serve it alongside a savory quiche and mimosas. It walks that fine line between dessert and breakfast—sweet enough to satisfy, but not overly rich.
FAQs
1. Can I use dried cranberries instead of fresh or frozen?
Yes, but you’ll need to rehydrate them first. Soak 1 cup of dried cranberries in warm water (or orange juice for extra flavor) for about 15 minutes, then drain and pat dry before adding to the batter.
2. What kind of orange is best for this recipe?
Navel oranges are ideal because they’re juicy, sweet, and easy to zest. You can also use blood oranges for a deeper flavor and a slightly more dramatic glaze color.
3. Can I make this ahead of time?
Absolutely. This cake keeps well for up to 3 days at room temperature when stored in an airtight container. You can also freeze it (unglazed) for up to 2 months and glaze it after thawing.
4. What’s the best type of bundt pan to use?
A non-stick aluminum bundt pan works best for even baking and easy release. Intricate Christmas cake decorating designs may call for a fluted or patterned pan, but be sure to grease it thoroughly.
5. Can I substitute yogurt for sour cream?
Yes, plain full-fat Greek yogurt works beautifully as a substitute for sour cream, keeping the texture moist and tender without affecting the flavor.
