It’s officially holiday crunch time. Have you decided on your Christmas dessert yet? If you’re still wondering what to serve at the end of your feast, may I suggest my Cranberry Orange Bundt?
Sweet orange and tangy cranberries come together in this soft, moist cake, which is then topped with a rum glaze, for a truly festive dessert. Even if you’ve already stuffed yourself silly, you’re going to want a slice.
It’s so easy to make, and uses simple ingredients that are found in any grocery store. So no need to hunt down any specialty ingredients. Plus it can be made in advance. Talk about a time saver!
I used the bundt pan handed down to me from my grandmother. It’s a heavy, 10-inch Nordic Ware pan, and my absolute favourite because it’s simple design makes greasing and releasing a breeze.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your version 😃
Cranberry Orange Bundt Cake
Recipe Type: dessert
Makes: One 10-inch bundt cake
- 3 1/2 cups + 1 tbsp All-Purpose Flour (divided)
- 1 1/2 cups Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 2 tsp Baking Soda
- 3/4 cup Fresh Orange Juice
- 2 tbsp finely grated Orange Peel
- 1 1/4 cups Water
- 2/3 cup Grapeseed Oil (or other light tasting oil)
- 2 tbsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 1/2 tsp Orange Extract
- 1 1/2 cups Fresh or Frozen Cranberries (do not thaw if frozen)
- 1 1/2 cups Powdered Sugar
- 4 tsp Dark Rum
- 4 – 6 tsp Hot Water
- 1/4 cup Dried Cranberries, chopped (optional garnish)
to make the cake:
Pre-heat oven to 350°F and thoroughly grease a 10-inch bundt pan.
Toss cranberries and 1 tablespoon of flour together, to coat cranberries. Set aside.
Whisk together the sugar, cinnamon, cloves, nutmeg, salt, and baking soda with the remaining flour. Set aside.
Whisk together the orange juice, orange peel, water, oil, vinegar, vanilla, and orange extract until thoroughly combined. Add the flour mixture and whisk until just combined. Fold in the floured cranberries.
Pour batter into the prepared pan and bake for 40 – 50 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.
to make the glaze:
Whisk together the powdered sugar, molasses, whiskey, and 4 teaspoons of hot water. Add extra water as needed to achieve a desired glaze (I kept mine thick).
Drizzle over cake.
-This cake can be made up to 2 days ahead. Cool completely, then cover and refrigerate. Bring to room temperature before glazing and serving.
-The glaze recipe makes quite a bit more than you will probably use (I used only about half of it). The remaining glaze can be set out for guests who may want a little more on their cake.