Easy Cranberry Orange Cake with Orange Glaze
This cranberry orange cake is the perfect festive treat! The cranberry pound cake is moist and tender, perfectly sweetened, and flavored with orange zest and fresh cranberries – all topped with a fresh orange glaze. This fresh cranberry orange cake is perfect for anything from brunch to dessert!
Making this Cranberry Orange Cake
I was craving something sweet earlier and have been on a major citrus kick lately – we experimented with some lemon white chocolate cookies over the weekend that still need to be tested one final time and then posted.
There has been an unopened container of sour cream sitting in the fridge for at least a week, possibly longer. I figured it was time to use it up for something before it expired.
This Orange Cranberry Cake was so moist with a delicate citrus tang.
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Tools Needed to Make this Cranberry Orange Cake
You’ll need a few kitchen tools to prepare this Christmas pound cake. Here’s what I recommend having on hand before getting started:
- Measuring Cups and Spoons – to measure the dry and wet ingredients.
- Large Bowl – to sift the dry ingredients together.
- Stand Mixer with Paddle Attachment – to prepare the batter for the cranberry orange bundt cake.
- Spatula – to scrape the sides of the bowl as you prepare the batter.
- Bundt Pan – to bake the cranberry orange cake in.
- Small Bowl – to make the simple orange glaze in.
- Whisk – to combine the ingredients for the simple glaze.
- Cooling Rack – a wire rack works great to cool the baked bundt cake.
Ingredients in this Cranberry Orange Cake Recipe
This orange cranberry bundt cake has two components: the homemade pound cake itself, and the sweet orange glaze that is drizzled on top of the cake.
For the Cranberry Pound Cake
- Unsalted Butter – Butter adds richness and moisture to our pound cake.
- Granulated Sugar – sweetens the pound cake. I know it seems like a lot but this is a big cake!
- Orange Zest – adds the subtle citrusy flavor to the cake.
- Vanilla Extract – enhances the sweetness of the cake and the flavor of the orange.
- Large Eggs – egg yolks add richness to the cake while the whipped egg whites help create a light and fluffy crumb.
- All-Purpose Flour – gives the cake structure and helps prevent the cranberries from sinking to the bottom of the cake.
- Baking Soda – a little bit of baking soda will help keep the cake light and fluffy.
- Kosher Salt – helps balance out all of the sweetness in the cake.
- Sour Cream – adds moisture and a bit of tanginess to the cake. It also helps activate the baking soda.
- Cranberries – add tartness and flavor to the cake.
For the Sweet Orange Glaze
- Powdered Sugar – used to create the glaze and add sweetness
- Fresh Orange Juice – used to make the glaze and add even more orange flavor to the cake.
- Orange Zest – adds an extra pop of citrus flavor to the glaze
For the complete ingredient list and detailed instructions to make this cranberry pound cake recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make a Cranberry Orange Bundt Cake
The below is simply a quick summary of this cranberry orange bundt cake recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make the Cake Batter
- Beat the butter and sugar together until creamy. After that, add the vanilla and orange zest.
- In a small bowl, separate the egg whites and yolks. Set whites aside, adding the yolks to the butter mixture and mix until combined.
- In another bowl, combine the dry ingredients.
- Slowly mix in the dry ingredients, alternating with adding the sour cream.
- Mix just until combined – you don’t want to overmix!
- In a separate bowl and beat egg whites until stiff peaks form, then mix into the cake batter.
- Next, stir cranberries and remaining flour together before folding them into the batter.
Bake the Bundt Cake
- Pour the batter into a greased bundt pan, then bake until done in the center.
- Cool cake in pan for 10 minutes.
- Then invert it onto a wire rack and cool completely before adding the glaze.
Glazing the Cranberry Orange Bundt Cake
- Mix the ingredients together for the glaze..
- Pour the orange glaze over the top of the cake, allowing it to drip down the sides.
- Let glaze harden for 15 minutes before serving.
Tips to Make the Best Cranberry Orange Cake
- Soften the butter – For best results, make sure the butter fully softened or it won’t incorporate smoothly with the sugar. Learn how to soften butter quickly if you forgot to set it out on the counter in advance.
- Use the correct leavener – You can read more about the difference between baking soda and baking powder, as well as their substitutions.
- Room temperature eggs – Eggs that have been brought to room temperature are best for baking this cake. Check out these tips for bringing eggs to room temperature quickly. You’ll also need to separate the eggs.
- Use fresh orange juice and fresh orange zest – fresh oranges have so much more flavor than bottled!
- Use all-purpose flour – difference recipes require different types of flour. This recipe is best made using all-purpose.
- Slowly add the flour – add the flour slowly and in smaller increments while mixing at low speed. This helps the flour incorporate well and prevents a big mess all over the kitchen.
- Toss cranberries with flour before adding – Don’t add cranberries straight to the batter. Instead, toss them in a tablespoon or two of all-purpose flour first. This will prevent them from sinking to the bottom of the batter.
- Let the cake cool completely before icing – if the cake is hot (or even too warm) when you add the icing, it will not look as pretty. It can either soak into the hot cake or melt away and drip off too quickly.
- Place parchment paper under the cake while icing – you want those gorgeous drips of icing on your cranberry orange cake. To protect your counters, place the wire rack with the cake on it on top of a large sheet of parchment paper.
Cranberry Orange Cake Garnish Ideas
For an extra festive touch, you can decorate this cake with dried orange slices or sugared cranberries.
Fresh Cranberry Orange Cake FAQs
Got questions about how to make this easy cranberry orange cake recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use frozen cranberries?
Yes! You can use fresh or frozen cranberries in this cake.
Make sure you toss the frozen cranberries with the flour before adding them to the cake batter. This will help lessen any bleeding as the fruit thaws.
Can I use dried cranberries?
I have not tested this cake using dried cranberries.
They may work in a pinch. However, dried cranberries are much sweeter than fresh or frozen, so you’ll end up losing out on the flavor that the tartness of the cranberries provides.
Do I have to glaze my cake?
No, feel free to leave the sweet orange glaze off of the cranberry pound cake if you prefer.
How should I store leftovers?
Leftover orange cranberry bundt cake should be stored in an airtight container at room temperature.
If you don’t have a container large enough, place the leftover orange cranberry bundt cake on a serving plate and cover it with plastic wrap.
How long does leftover cranberry orange cake last?
When stored properly, leftovers will last for up to five days.
Try this Cranberry Orange Cake!
Next time you’re looking for the perfect cake to make during the holiday season, give this Delicious Cranberry Orange Bundt Cake a try!
Did the holiday flavors of this cake get rave reviews from friends and family? Leave a comment below and give it a star rating for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this festive bundt cake!
More Cranberry Orange Recipes
Cranberry Butter is a delicious accompaniment to toast or biscuits and is a great way to use up leftover cranberry sauce! You’ll love how tasty this whipped cranberry butter is and how easy the recipe is.
Cranberry Crumb Bars are perfect for holiday baking and gifting! They have a buttery crust, a tart and jammy cranberry orange filling, and a tender crumble topping.
Cranberry Orange Scones are studded with tart cranberries and flavored with orange juice and zest; this recipe is a great make-ahead holiday breakfast idea!
This Cranberry Orange Walnut Relish is so easy to make and will definitely become a staple at your Thanksgiving table.
Get More Delicious Recipe Ideas via Email
Did you love this recipe for Cranberry Orange Bundt Cake? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Cranberry Orange Cake
This cranberry orange pound cake is the perfect festive treat! The pound cake is moist and tender, perfectly sweetened, and flavored with orange zest and fresh cranberries – all topped with a fresh orange glaze. This pound cake is perfect for anything from brunch to dessert!
Ingredients
For the Cranberry Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 2 tablespoons orange zest
- 1 teaspoon pure vanilla extract
- 6 large eggs, at room temperature
- 2 ¾ cups + 2 tablespoons all-purpose flour, divided
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup sour cream
- 2 cups cranberries
For the Orange Glaze
- 2 cups powdered sugar
- ¼ cup freshly squeezed orange juice
- 2 teaspoons orange zest
Instructions
For the Pound Cake
- Preheat your oven to 315°F (157°C). Grease and flour a 10-inch Bundt pan very well.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until creamy and fluffy– 3-5 minutes on medium-high speed.
- Add the vanilla extract and orange zest and mix to combine. Scrape down the sides of the bowl as needed.
- Separate the egg whites and yolks and set the whites aside for later. Add the egg yolks to the butter mixture and mix to combine.
- In a separate bowl, sift together 2 ¾ cups flour with the baking soda and salt.
- With the mixer on low speed, add ⅓ of the dry ingredients. Next add ½ of the sour cream, followed by another ⅓ of the dry ingredients.
- Lastly add the remaining sour cream followed by the remaining dry ingredients. Mix just until combined – you don’t want to overmix!
- Add the egg whites to a separate bowl and beat until stiff peaks form– about 2 minutes.
- Gently fold the whipped egg whites into the batter.
- In a small bowl, stir together the cranberries and remaining 2 tablespoons of flour. Fold the cranberries into the batter.
- Pour the batter into the prepared Bundt pan and spread it into an even layer.
- Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes and then invert it onto a wire rack and cool completely before adding the glaze.
For the Orange Glaze
- In a medium bowl, whisk together the powdered sugar, fresh orange juice, and orange zest.
- Pour the orange glaze over the top of the cake, allowing it to drip down the sides.
- Garish with a few cranberries and slices of candied orange, if desired.
- Allow the glaze to set for 15 minutes before slicing.
Notes
Store any leftover bundt cake in an airtight container at room temperature for up to five days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 80mgSodium: 77mgCarbohydrates: 55gFiber: 1gSugar: 52gProtein: 3g
I tried the cake and it was amazing. We did have left overs, and I didn’t put them in the fridge, the next day there was something oddly blue near my cranberries 🙁 So if you have left overs put them in the fridge it was so depressing.
If you eat it within a day or two it should be fine. Cranberries will bleed into the batter and cause it to look blue. Of course, if you’re ever in doubt it is always safer to throw it out.
The cake recipe is excellent. I made a few minor adjustments. I used chopped craisins (dried cranberries) and soaked them in the juice of one orange while preparing the rest of the cake ingredients. I drained the juice out before using. Then used them just like you called for in the recipe. I also put approx 1 cup of roasted, salted and rough chopped pistachio nuts in the bottom of the Bundt pan before filling with the batter. The cake came out delicious. We will definitely make it again.
Sounds amazing!! I love the idea of adding pistachios!
This is fabulous! Moist & yummy , I threw Some blueberries into the mix & wow !
So glad you liked it!
I was looking for a recipe just like this! I can’t wait to try it 🙂
This is a new favorite for me!