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Cranberry Glaze Bundt Cake Recipe

★★★★★

4.4 from 144 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Cranberry Glaze Bundt Cake is a festive and flavorful dessert perfect for holiday celebrations. It features a moist spiced cake infused with orange zest, cardamom, cinnamon, and fresh cranberries, baked in a classic Bundt pan. The cake is topped with a smooth cranberry glaze and decorated with sugared cranberries and rosemary sprigs, adding a beautiful and seasonal touch. The combination of spices and tart cranberries creates a delightful balance of sweetness and zestiness.

Ingredients

Scale

Cake

  • 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 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen cranberries (do not thaw)

Sugared Cranberries & Rosemary

  • 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

Cranberry Glaze

  • 2 cups (228 g) confectioners’ sugar
  • 2 tbsp (or more) cranberry juice
  • Fresh cranberries, for decorating

Instructions

  1. Prepare the Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 10- to 12-cup Bundt pan thoroughly with butter. Lightly flour the pan by spooning in some flour, shaking and tapping until all the buttered surfaces are coated, then tap out the excess flour to prevent sticking.
  2. Create the Batter: In a large bowl, combine granulated sugar and orange zest. Rub them together with your fingertips until fragrant. Add softened butter and light brown sugar. Using a handheld mixer on medium-high speed, beat the mixture until it becomes light and fluffy. Incorporate the vegetable oil and continue beating until the texture is creamy and smooth. Add eggs one at a time, beating well after each addition, then beat in the vanilla extract.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, ground cinnamon, kosher salt, baking soda, ground ginger, and ground nutmeg.
  4. Combine Batter and Dry Ingredients: Gradually add the dry ingredients to the butter mixture and beat just until a few dry streaks remain. Pour in the buttermilk and beat gently until combined. Fold in the fresh or frozen cranberries carefully, ensuring even distribution without breaking them up.
  5. Bake the Cake: Transfer the batter to the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  6. Prepare Sugared Cranberries and Rosemary: In a small pot over medium heat, bring water and 1/2 cup granulated sugar to a boil. Remove from heat and add rosemary sprigs, stirring to coat them. Use a slotted spoon to transfer the rosemary onto a wire rack, spacing sprigs about 1 inch apart. Next, pour in 1/4 cup cranberries into the pot and stir to coat with the syrup. Using a slotted spoon, transfer the cranberries to the wire rack to dry for 20 to 30 minutes. Place the remaining 1/4 cup granulated sugar into a medium bowl, add rosemary sprigs, and toss to coat. Return coated rosemary to the drying rack. Then toss the cranberries in sugar and arrange them with the rosemary on the rack. These sugared berries and rosemary can be made up to three days ahead and refrigerated in a container.
  7. Make Cranberry Glaze: In a medium bowl, stir confectioners’ sugar and cranberry juice together, adding more juice one teaspoon at a time until the glaze easily falls from a spoon but still holds its shape for a few seconds.
  8. Assemble and Decorate: Spoon the cranberry glaze over the cooled Bundt cake, allowing it to drip down the sides. Decorate the cake with fresh cranberries and the prepared sugared cranberries and rosemary sprigs for a festive presentation.

Notes

  • Do not thaw frozen cranberries before adding them to the batter to avoid color bleeding and moisture issues.
  • Make sugared cranberries and rosemary up to three days ahead; store in an airtight container in the refrigerator.
  • For best flavor, use fresh orange zest rather than pre-packaged dried zest.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
  • If cranberry juice is unavailable, 100% cranberry juice cocktail or diluted cranberry concentrate can be substituted for the glaze.
  • This cake pairs wonderfully with a cup of spiced tea or coffee.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry bundt cake, holiday cake, spiced cake, cranberry glaze, festive dessert, rosemary sugared cranberries, orange zest cake

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Find it online: https://cooklilan.com/cranberry-glaze-bundt-cake-recipe/