Introduction

This Cranberry Glaze Bundt Cake is a delightful treat that combines warm spices and bright cranberry flavors. With a moist crumb and a sweet-tart glaze, it’s perfect for festive occasions or a cozy afternoon dessert.

A golden brown bundt cake covered with a smooth, thick layer of pink icing that drapes over the cake in multiple swirled folds. The cake is decorated with a mix of fresh red cranberries and sugar-coated cranberries scattered on top, along with frosted green rosemary sprigs placed around the cranberries creating a festive look. The cake sits on a round white plate with a dark green textured pattern, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
2 1/4 cups (270 g) all-purpose flour, plus more for pan
1 cup (200 g) granulated sugar
1 orange, zested
1/4 cup (53 g) packed light brown sugar
1/4 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1 cup fresh or frozen cranberries (do not thaw)
1/2 cup water
3/4 cup (150 g) granulated sugar, divided
6 (or more) small rosemary sprigs
1/4 cup fresh or frozen cranberries
2 cups (228 g) confectioners’ sugar
2 tablespoons (or more) cranberry juice
Fresh cranberries, for decorating

Instructions

Step 1: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Grease a 10- to 12-cup Bundt pan with butter, then coat it with flour by spooning some in, shaking and tapping to cover the butter. Tap out any excess flour.
Step 2: In a large bowl, rub granulated sugar and orange zest together with clean fingertips until fragrant. Add softened butter and brown sugar. Using a handheld mixer on medium-high speed, beat until light and fluffy.
Step 3: Add vegetable oil and beat until creamy and smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Step 4: In a medium bowl, whisk together flour, baking powder, cardamom, cinnamon, salt, baking soda, ginger, and nutmeg.
Step 5: Add the dry ingredients to the butter mixture and beat until only a few dry streaks remain. Stir in buttermilk until just combined, then fold in the cranberries.
Step 6: Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
Step 7: Invert the cake onto a wire rack and let it cool completely.
Step 8: To make sugared cranberries and rosemary, bring water and 1/2 cup sugar to a boil in a small pot over medium heat. Remove from heat.
Step 9: Add rosemary sprigs to the sugar water and stir to coat. Using a slotted spoon, transfer rosemary to a wire rack, spacing sprigs about 1 inch apart.
Step 10: Add 1/4 cup cranberries to the pot, stir to coat, then transfer to the wire rack with the rosemary. Let dry for 20 to 30 minutes.
Step 11: Place the remaining 1/4 cup sugar in a medium bowl. Add rosemary sprigs and toss to coat, then return to the wire rack. Toss the cranberries in sugar and arrange on the rack alongside the rosemary.
Step 12: Sugared rosemary and cranberries can be made up to 3 days ahead. Store in a container in the refrigerator.
Step 13: For the cranberry glaze, stir confectioners’ sugar and cranberry juice in a medium bowl, adding more juice 1 teaspoon at a time until the glaze easily falls from a spoon but holds its shape briefly.
Step 14: Spoon the glaze over the cooled cake. Decorate with fresh cranberries, and the sugared cranberries and rosemary for a festive touch.

Tips & Variations

Use fresh herbs like thyme instead of rosemary for a different aromatic note in the sugared garnish.
If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
For an extra burst of citrus, add a teaspoon of orange juice to the glaze along with the cranberry juice.

Storage

Store the Bundt cake covered at room temperature for up to 3 days to keep it moist. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and decorating. Reheat slices gently in the microwave if desired.

How to Serve

A bundt cake with a light brown inside dotted with red cranberries is sliced and arranged on a dark green round plate sitting on a white marbled surface. The cake is topped with thick pink icing that drips slightly down the sides, decorated with sprigs of green rosemary and both fresh and sugared cranberries scattered on top and around the cake. Two white plates hold single slices of the cake, each slice showing the moist texture with visible cranberries and a thin layer of pink icing on the edges. One of the plates also has a small sprig of rosemary next to the slice, with sugared cranberries placed on the plates and on the surface nearby. A small white bowl filled with sugared cranberries is also part of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in the cake?

Yes, you can use frozen cranberries without thawing. This helps prevent the berries from bleeding too much into the batter and keeps the cake’s texture nice.

How do I prevent the cake from sticking to the Bundt pan?

Be sure to thoroughly butter the pan and coat it with flour, tapping out excess. Using a non-stick pan also helps. Letting the cake cool slightly before inverting prevents breakage and sticking.