Delicious and Moist Cranberry Orange Bundt Cake Recipe

Indulge in the perfect combination of tangy cranberries and citrusy orange with this moist and delightful Cranberry Orange Bundt Cake. This recipe yields a beautifully textured cake with a burst of flavors, making it an ideal dessert for any occasion. Whether you're hosting a holiday gathering or simply craving a sweet treat, this recipe will not disappoint. The zesty orange glaze drizzled on top adds a refreshing touch that perfectly complements the tartness of cranberries. Prepare to impress your friends and family with this irresistible cranberry orange delight!

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest
• 2 cups fresh or frozen cranberries
• 1/2 cup orange juice
• 1 cup powdered sugar

Directions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each one is fully incorporated.
5. Add the vanilla extract and orange zest to the butter mixture and mix well.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
7. Gently fold in the cranberries until evenly distributed throughout the batter.
8. Pour the batter into the greased bundt pan and smooth the top with a spatula.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the orange glaze. In a small saucepan, heat the orange juice over medium heat until warm.
11. Whisk in the powdered sugar until fully dissolved and the glaze is smooth.
12. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
13. Carefully invert the cake onto a wire rack to cool completely.
14. Drizzle the orange glaze over the cooled cake, allowing it to drip down the sides.
15. Serve and enjoy!

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