(And yes, those sugared cranberries are worth the extra 5 minutes)
Let’s be real, holiday baking should be festive, foolproof, and taste good. This Christmas Bundt Cake nails all three. Imagine: moist orange-scented cake studded with tart cranberries, drizzled with citrus glaze, and crowned with glittering sugared jewels. It’s the kind of dessert that makes people ask, “You MADE this?” while secretly hoping you brought leftovers.
Quick Links
What You'll Find in This Guide
Why This Cake Works
No mixer? No problem. A whisk and bowl will do (we’re anti-fussy here)
Buttermilk = magic for a tender crumb that stays moist for days
Sugared cranberries look fancy, but take 5 active minutes
Stores beautifully—make it 2 days ahead (glaze day-of)
Pro Tip: Grease EVERY nook of that pan with butter + flour. Trust me.
The Batter (Easier Than Pie)
Wet Team:
- 3 eggs + 2 cups sugar → whisk until pale (3 mins)
- Add: ⅓ cup oil + 1½ sticks melted butter + 1 cup buttermilk + 2 tsp vanilla
Dry Team:
- 3 cups flour + 1 tsp baking powder + ½ tsp each baking soda & salt
Marry Them:
- Fold dry into wet (don’t overmix—lumps are fine)
- Toss 2 cups of cranberries with ½ tbsp of flour (stops sinking)
- Stir in 1 tbsp orange zest (save some for glaze)
Bake Like a Boss (Christmas Bundt Cake)
- 350°F for 55-60 mins → skewer should come out clean
- Cool 15 mins in pan → then flip onto a rack (prayer optional)
Secret: If it sticks, wrap the hot pan in a warm towel for 1 minute to loosen.
The Glaze That Glosses
Mix:
- 1½ cups powdered sugar
- Reserved orange zest
- 3 tbsp orange juice (add more for a drizzling consistency)
Drizzle Hack: Place cake on a rack over parchment for easy cleanup.
Sugared Cranberries (The Crowd-Pleaser)
- Roll fresh cranberries in simple syrup (1:1 sugar: water), then
- Toss in granulated sugar
- Let dry 1 hour → instant edible glitter
Apply the glaze while wet. Prepare for compliments.
Serving Suggestions
- Room temp = ideal texture
- Day 2 = even more flavorful
- With: Coffee for breakfast (we won’t tell), or vanilla ice cream for dessert
Troubleshooting
- Frozen cranberries? Use them straight from the freezer
- No fresh oranges? 2 tbsp bottled juice + ½ tsp extract works
- Short on time? Skip sugaring—just garnish with plain cranberries
Final Verdict:
This cake tastes like holiday magic, but requires zero wizardry. The cranberries keep it from being cloying, the orange keeps it bright, and that glaze? Well… you’ll be licking the bowl.
(Want the full sugar-cranberry tutorial? Hit reply—I’ll send you the 30-second video trick.)
Grab These Tools
- 10-inch Bundt pan (the kind your grandma used)
- Microplane for zesting (watch your knuckles!)
- Skewer for testing doneness (toothpicks lie)
- Superior baking performance for perfect cakes.
- Cast aluminum ensures even heating for excellent results, 12 cup capacity.
- Actual color may vary slightly from what appears online.
- The reversible deck allows to switch between cutting styles, no extra blades to store!
- Nonslip feet add stability when slicing on a flat surface or position the bowl hooks on the base of the unit over the ri…
- Includes a hand guard to keep your fingers safe when slicing!
- ECO-FRIENDLY AND DURABLE MATERIAL: Our Bamboo Skewers are made from 100% premium bamboo, a sustainable and renewable res…
- STRONG AND STURDY 10-INCH SIZE These 10-inch skewers provide ample length to hold your favorite foods, while their sturd…
- DISPOSABLE CONVENIENCE: 100-count pack ensures you always have enough skewers on hand for your culinary adventures, and …
Cranberry Orange Bundt Cake with Sugared Cranberries
Ingredients
Ingredients:
For the Cake:
- 3 large eggs
- 2 cups granulated sugar
- ⅓ cup neutral oil like canola or light olive oil
- 12 tablespoons 1½ sticks unsalted butter, melted
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen cranberries
- ½ tablespoon all-purpose flour to coat cranberries
- 1 tablespoon orange zest save 1 tsp for glaze
For the Glaze:
- 1½ cups powdered sugar
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice plus more to adjust consistency
For Sugared Cranberries (Optional):
- 1 cup fresh cranberries
- ½ cup granulated sugar for tossing
- ½ cup water
- ½ cup granulated sugar for syrup
Instructions
Instructions:
Prepare the Pan:
- Preheat oven to 350°F (175°C).
- Generously butter and flour a 10-inch Bundt pan, ensuring you coat all the nooks.
Make the Cake Batter:
- In a large mixing bowl, whisk eggs and sugar until pale and thick, about 3 minutes.
- Add oil, melted butter, buttermilk, and vanilla. Whisk until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gently fold dry ingredients into the wet ingredients until mostly combined (lumps are okay).
- Toss cranberries with ½ tbsp flour to prevent sinking. Fold into the batter along with orange zest.
- Pour batter into prepared pan and smooth the top.
Bake the Cake:
- Bake at 350°F for 55–60 minutes, or until a skewer comes out mostly clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- If it sticks, wrap the pan in a warm towel for 1 minute to help loosen it.
Make the Glaze:
- In a small bowl, mix powdered sugar, orange zest, and orange juice until smooth.
- Adjust consistency with more juice (to thin) or sugar (to thicken).
- Drizzle over cooled cake.
Make Sugared Cranberries (Optional):
- In a small saucepan, heat ½ cup water and ½ cup sugar until dissolved. Let cool slightly.
- Roll cranberries in the syrup, then transfer to a wire rack for a few minutes.
- Roll sticky cranberries in sugar until coated. Let dry for 1 hour.
- Arrange on cake while glaze is still wet.
Notes
Tips and Tricks
- Use a microplane for zest, but watch your knuckles!
- For cleanup, glaze the cake on a wire rack over parchment paper.
- Cake is even better the next day. Store tightly covered at room temperature.
Substitutions and Shortcuts
- No fresh cranberries? Use frozen—no need to thaw.
- No orange? Use 2 tbsp bottled juice + ½ tsp orange extract.
- In a rush? Skip sugaring and garnish with plain cranberries.
Serving Suggestions
- Slice at room temp for best texture
- Pairs beautifully with coffee or vanilla ice cream
- Makes a great next-day breakfast (yes, we said it)
Leftover Magic
How to Make a Swedish Princess Torte Cake
Christmas Cookies Recipes Ideas You’ll Love to Try
Everything You Need to Know
Do cranberries and oranges go together?
Yes! Cranberry and orange are a classic pairing—the tartness of cranberries balances the sweetness of oranges, creating a bright, refreshing combo. Perfect for sauces, cocktails, muffins, and holiday dishes.
What is the secret to moist Bundt cake?
Use sour cream or yogurt for moisture, don’t overmix the batter, and soak the baked cake in simple syrup. Bake at 325°F (163°C) for even doneness without drying.
What is the secret to Nothing Bundt Cakes?
The secret to Nothing Bundt Cakes’ ultra-moist texture is sour cream + cake flour, precise low-temperature baking, and a cream cheese frosting piped while the cake is still warm.
What does Bundt mean?
The word “Bundt” comes from Bundkuchen (German for “bundled cake”), named for its fluted ring shape that resembles a gathered scarf. The pan design was popularized in America in the 1950s by Nordic Ware.
How is Bundt cake different from regular cake?
A Bundt cake is baked in a fluted ring pan, creating its signature shape. It is typically denser and moister than regular cakes, thanks to sour cream, buttermilk, or extra eggs. No frosting is needed; just a glaze or dusting of powdered sugar.
What makes a cake a Bundt cake?
A Bundt cake is defined by its signature ring shape (baked in a fluted tube pan) and dense, moist texture, often made with sour cream, buttermilk, or extra butter. It’s less about flavor and more about the pan’s design!
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