Cranberry Orange Christmas Bundt Cake
This festive Cranberry Orange Christmas Bundt Cake is the perfect holiday dessert that combines tart cranberries with bright citrus flavors. The tender crumb and beautiful presentation make it an impressive centerpiece for any Christmas table.
The combination of fresh orange zest and juice gives this cake a refreshing brightness, while the cranberries add a festive pop of color and tartness that balances the sweetness perfectly. This classic bundt cake is easier to make than you might think and delivers bakery-quality results.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- Zest of 2 oranges
- 1/4 cup fresh orange juice
- 1 1/2 cups fresh or frozen cranberries
- 2 tablespoons flour for coating cranberries
Instructions
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar together until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then add orange zest.
- Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with flour. Stir in orange juice.
- Toss cranberries with 2 tablespoons flour to coat, then gently fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Practical Tips
- Keep cranberries frozen: If using frozen cranberries, do not thaw them before adding to the batter so they do not bleed into the cake and maintain their bright color.
- Zest before juicing: Always zest your oranges before cutting them in half to juice, as it is much easier to zest a whole orange than a cut one.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature for the best texture and even mixing throughout the batter.
How to Store
Once completely cooled, wrap the Cranberry Orange Christmas Bundt Cake tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Allow frozen cake to thaw at room temperature before serving.
Common Questions
Can I use canned cranberries instead of fresh? Fresh or frozen cranberries work best for this recipe as they maintain their texture. Canned cranberries in syrup are too wet and will make the batter soggy, so they are not recommended.
What if I do not have a Bundt pan? You can use two 9-inch round cake pans or a 9×13 inch rectangular pan instead. Reduce the baking time to 30 to 40 minutes for round pans or 35 to 45 minutes for the rectangular pan.
Can I add a glaze to this cake? Yes, a simple orange glaze made from powdered sugar and fresh orange juice would complement this cake beautifully and add extra festive appeal.