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Orange Cranberry Bundt Cake

Updated on April 27, 2016
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Kymberly loves to cook, bake and preserve. She'd love more time to experiment in the kitchen and come up with delicious (healthy) recipes!

This is my favorite cake, and I make it at least four or five times a year.

It's regularly requested for family birthdays and by my English class students for my special coffee and cake chat lessons.

It freezes beautifully in slices, and is delicious when warmed in the microwave and served with vanilla whipped cream or ice cream. Perfect when a friend drops around for a cup of tea.

Also ideal when you want an afternoon treat!

Orange cranberry bundt cake
Orange cranberry bundt cake | Source
4.4 stars from 5 ratings of Orange Cranberry Bundt Cake

Adapted from Belinda Jeffrey's recipe

The really beautiful orange cake recipe was the first I tried from Belinda Jeffery's award winning cookbook, Mix and Bake. It got me hooked on baking, and on her recipes.

Belinda Jeffrey in action

Belinda is a professional chef, but her true passion is baking.

Not the fancy, decorated cakes ad fancy biscuits you can get from patisseries, but simple and fast, fully flavored family favorites.

She has streamlined her recipes in this book, most are ready to go in the oven in under 20 minutes.

The book features cakes (of course), but also muffins, biscuits and cookis, scones, the best brownies I've ever eaten, and even some quick breads and savory slices.

All of Belinda's cake recipes are easy to make, especially if you have a food processor. Most of the recipes in Mix and Bake use a food processor to quickly mix the ingredients.

I've since switched to a Kitchenaid mixer, and with a few adjustments to the order in which the ingredients are mixed, they are just as easy as with the food processor. In fact, I think using a stand mixer results in a lighter fluffier cake.

Of course, you can make this delicious orange cake without kitchen appliances too - you just need arm strength to cream the butter and sugar - something that I definitely lack!

Orange cranberry bundt with a slice of fresh orange.
Orange cranberry bundt with a slice of fresh orange. | Source

Playing with the recipe

Because I've made this so many times, and I can never leave a recipe alone, I've tinkered with the ingredients.

The original recipe calls for quite a lot of sugar - I have reduced this - and for concentrated orange juice, something that isn't available in German stores. Instead, I make my own concentrated orange juice by boiling down the juice of three oranges, and I find that it tastes much fresher and less musty than the concentrate I could get in Australia.

I adore vanilla, so I usually double the amount in any cake recipe I make.

Belinda provides the option of an extra icing over a base glaze layer, but I've found that to be a sweet overkill. Personally, I prefer a strongly tasting glaze, with a light dusting of icing sugar or slices of fresh oranges.

Decoration

Bundt cakes are gorgeous without decorating with fancy icing or whipped cream.

A light dusting of icing sugar makes the design of the bundt tin pop.

Twists and curls of candied citrus peel make the cake look stunning and add a sweet and sour burst of flavor.

Instead of decorating the cake itself, add fruit to each slice when served. Slices of fresh oranges and berries of any varieties pair well.


My favorite cake - orange and cranberry.
My favorite cake - orange and cranberry. | Source

Tips

Make your own 'buttermilk' by adding 2 Tablespoons of vinegar to 250ml / 1 cup of milk.

Adding Cointreau or Grand Marnier to the glaze adds a lovely depth.

For plumper and juicier cranberries, soak them in orange juice or an orange flavored liqueur overnight.

Sultanas, raisins, currants or dried blueberries work well instead of dried cranberries.

If you have a good quality non-stick bundt tin, you can create a crispy, sugary crust by preparing the tin with butter and caster sugar instead of butter and flour. Don't do this in a cheap tin that likes to stick though - it's safer to use flour.

If you are using a stand mixer, cream the butter and sugar before adding the eggs. If you use a food processor, the order doesn't matter.

If you are using a standard cake tin (not a bundt or kugelhopf), keep a close eye on the cake from about the 50 minute mark so it doesn't burn on the top or outside edges.

Replace the orange juice and zest with with lemons for a tangier, less sweet version.

Fresh berries and cream make the cake into a fancy dessert.
Fresh berries and cream make the cake into a fancy dessert. | Source

Orange cranberry cake

Prep time: 20 min
Cook time: 1 hour 10 min
Ready in: 1 hour 30 min
Yields: Serves 12-16 people.

Ingredients

  • 450g / 3 cups plain flour, plus extra for dusting the tin
  • 0.5 teaspoon salt
  • 0.5 teaspoon bicarbonate of soda (baking soda)
  • 3 eggs
  • 350g / 1.5 cups caster sugar
  • 250g unsalted butter, cut into chunks at room temperature, plus extra for preparing the tin
  • 250ml / 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • finely grated zest of 3 oranges
  • juice of 3 oranges
  • 100g dried cranberries
  • 65-70g / 0.5 cups icing sugar
Click thumbnail to view full-size
Orange cranberry cake ingredients.Butter and flour the tin thoroughly.If you are using a Kitchenaid, the flexibeater is the best for making cakes - you don't need to scrape down the mixture!Cream the butter and sugar first, not the eggs/sugar as in Belinda's recipe.After folding in the cranberries, drop the mixture into the tin and smooth the top.Glaze the hot cake by brushing on or spooning the hot glaze over every inch of the cake.Served with cream and fresh berries.Served with a fresh orange slice.
Orange cranberry cake ingredients.
Orange cranberry cake ingredients. | Source
Butter and flour the tin thoroughly.
Butter and flour the tin thoroughly. | Source
If you are using a Kitchenaid, the flexibeater is the best for making cakes - you don't need to scrape down the mixture!
If you are using a Kitchenaid, the flexibeater is the best for making cakes - you don't need to scrape down the mixture! | Source
Cream the butter and sugar first, not the eggs/sugar as in Belinda's recipe.
Cream the butter and sugar first, not the eggs/sugar as in Belinda's recipe. | Source
After folding in the cranberries, drop the mixture into the tin and smooth the top.
After folding in the cranberries, drop the mixture into the tin and smooth the top. | Source
Glaze the hot cake by brushing on or spooning the hot glaze over every inch of the cake.
Glaze the hot cake by brushing on or spooning the hot glaze over every inch of the cake. | Source
Served with cream and fresh berries.
Served with cream and fresh berries. | Source
Served with a fresh orange slice.
Served with a fresh orange slice. | Source

Method

  1. Make the orange juice concentrate by boiling the orange juice in a saucepan until it has reduced to about 70ml (0.25 cup).
  2. Butter and flour a 12 cup (10") bundt tin, making sure to get into all the nooks and crannies. It may be easier to brush over melted butter then add the flour in the more decorative tins. Knock out the excess flour, or your cake will have ugly white patches.
  3. Preheat your oven to 150°C / 300°F.
  4. In a bowl, whisk together the flour, salt, and baking soda.
  5. In a stand mixer or food processor, cream the butter and sugar until light and fluffy.
  6. Add the eggs to the creamed butter and sugar and beat well. The mixture should still be fluffy.
  7. Add the buttermilk, vanilla, orange zest, and 1-2 Tablespoons of the concentrated orange juice and beat thoroughly.
  8. Add the flour mixture in a few batches and mix well, but don't over beat or the cake won't be as light.
  9. Gently fold the cranberries through the cake batter by hand. If you haven't soaked the cranberries, you can toss them in a little flour before mixing them in so they don't sink to the top of the cake.
  10. Drop spoonfuls of the cake mixture into the prepared tin. Flatten the top so it is even.
  11. Bake for 70 minutes at 150°C / 300°F, until the top is golden brown, and a skewer inserted into the middle of the cake comes out clean.
  12. Remove from the oven and cool for a few minutes in the tin.
  13. Prepare the glaze by heating the remaining concentrated orange juice and beating in the icing sugar.
  14. Turn the cake out onto a rack and put something under it to catch drips.
  15. Brush or spoon the hot glaze over the hot cake - try to cover the entire surface, getting into every edge of the bundt form.
  16. Let the cake cool completely and serve slices with cream and fresh berries, orange slices. Alternatively, serve slightly warm with a good quality vanilla ice cream or orange sorbet.
The orange cake can be decorated simply with a dusting of icing sugar.
The orange cake can be decorated simply with a dusting of icing sugar. | Source

Your favorite cake

Do you have a cake recipe that you bake regularly, year after year? Let me know in the comments below!

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    • Kaili Bisson profile image

      Kaili Bisson 13 months ago from Canada

      Hello Kymberly...this is a fantastic recipe. I like the fruit combination in it. And your photos are really nice too! I love to cook, but rarely bake anything, so hats off to you. When I do make cake, I love molten chocolate cake.

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