Cranberry Orange Bundt Cake
A moist and flavorful bundt cake combining tart cranberries and fresh orange, perfect for gatherings and special occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.75 cup brown sugar
- 4 large eggs
- 1 tablespoon orange zest
- 0.5 cup fresh orange juice
Main Ingredients
- 1 cup fresh or frozen cranberries, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter and both sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the orange zest and juice.
- Gradually add the dry ingredients, mixing until just combined. Fold in the cranberries.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Use fresh cranberries for the best flavor, but frozen cranberries work well if fresh ones are unavailable. If you enjoy nuts, consider adding chopped walnuts or pecans for extra crunch. For a twist, add chocolate chips or substitute lemon juice and zest for orange.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 25g