Introduction

This Cranberry Glaze Bundt Cake is a festive and flavorful treat perfect for any occasion. Moist and spiced, it features bursts of fresh cranberries and a bright orange zest, topped with a sweet cranberry glaze and sugared rosemary for an elegant finish.

A circular bundt cake with one golden brown layer has thick pink icing swirled over the top and sides in smooth, wavy ribbons. The cake is decorated with small, shiny fresh red cranberries and frosted cranberries covered in sugar crystals, scattered evenly around the surface. Bright green rosemary sprigs dusted lightly with sugar are placed between the cranberries, adding a fresh, textured look. The cake sits on a round white plate, all set against a white marbled textured background. 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
Zest of 1 large orange
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)
1/2 cup water
3/4 cup (150 g) granulated sugar, divided
6 to 8 small rosemary sprigs
1/4 cup fresh or frozen cranberries
2 cups (228 g) confectioners’ sugar
2 tbsp (or more) cranberry juice
Fresh cranberries, for decorating

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 10- to 12-cup Bundt pan with butter, then sprinkle flour into the pan. Shake and tap to coat all buttered surfaces, then tap out excess flour.
Step 2: In a large bowl, rub granulated sugar and orange zest together with your fingertips until fragrant. Add softened butter and brown sugar, then use a handheld mixer on medium-high speed to beat until light and fluffy.
Step 3: Beat in the vegetable oil until creamy and smooth. Add eggs one at a time, beating to blend after each addition, then beat in vanilla extract.
Step 4: In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, salt, baking soda, ginger, and nutmeg.
Step 5: Gradually add the dry ingredients to the butter mixture and beat until only a few dry streaks remain. Add buttermilk and beat just until combined. Gently 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 in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 7: Meanwhile, prepare sugared cranberries and rosemary. In a small pot over medium heat, bring water and 1/2 cup sugar to a boil. Remove from heat.
Step 8: Add rosemary sprigs to the hot syrup and stir to coat. Using a slotted spoon, transfer rosemary to a wire rack, spacing the sprigs about 1 inch apart.
Step 9: Pour cranberries into the syrup and stir to coat. Transfer cranberries to the wire rack with the slotted spoon and let dry for 20 to 30 minutes.
Step 10: Place the remaining 1/4 cup sugar in a medium bowl. Toss the rosemary in the sugar to coat, then return to the wire rack. Toss the cranberries in the sugar as well and arrange on the rack with rosemary.
Step 11: In a medium bowl, stir together confectioners’ sugar and cranberry juice. Add more juice 1 teaspoon at a time until the glaze easily falls off a spoon but holds its shape for a few seconds.
Step 12: Spoon the glaze over the cooled cake. Decorate with fresh cranberries, sugared cranberries, and rosemary sprigs before serving.

Tips & Variations

Use frozen cranberries directly from the freezer to avoid baking a watery cake.
For a stronger orange flavor, add 1 teaspoon of orange extract to the batter along with the zest.
If you prefer a less sweet glaze, reduce the confectioners’ sugar slightly and adjust cranberry juice accordingly.
Sugared rosemary and cranberries can be made up to 3 days ahead and stored in the refrigerator for convenience.

Storage

Store the Bundt cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Keep the glaze and decorations on for best flavor and appearance. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A round bundt cake with a light brown color and visible red berry pieces inside is covered with thick pink icing that drips down the sides. The cake is placed on a white marbled surface on a dark green plate. Several slices of the cake are cut and placed on white plates with a small green sprig beside each slice. The cake and plates are decorated with whole and sugared cranberries. A small bowl filled with sugared cranberries and whole red cranberries sits near the cake. 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 this cake?

Yes, you can use frozen cranberries without thawing. This helps keep the cake from getting too moist and prevents the color from bleeding into the batter.

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

Make sure to thoroughly grease the pan with butter, then dust it with flour, tapping out any excess. This creates a non-stick surface that helps the cake release cleanly.