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Cranberry Glaze Bundt Cake Recipe

★★★★★

4.8 from 489 reviews
  • Author: Isabella
  • Total Time: 1 hour 25 minutes
  • Yield: 12 to 14 servings 1x

Description

This festive Cranberry Glaze Bundt Cake combines the warm spices of cardamom, cinnamon, ginger, and nutmeg with the tartness of fresh cranberries and the bright zest of orange. It features a moist, tender crumb enhanced with buttermilk and vegetable oil, topped with a glossy cranberry glaze and decorative sugared cranberries and rosemary sprigs for a beautiful holiday centerpiece.

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
  • 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)

Sugared Cranberries & Rosemary

  • 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

Cranberry Glaze

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

Instructions

  1. Prepare the Bundt 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 with softened butter, then coat it with flour by spooning in some flour, shaking and tapping the pan until all butter is covered. Tap out excess flour to prevent sticking.
  2. Make the Cake Batter: In a large bowl, rub together the granulated sugar and orange zest with clean fingertips until fragrant to release the oils. Add softened butter and light brown sugar and beat using a handheld mixer on medium-high speed until the mixture is light and fluffy. Incorporate the vegetable oil, then beat in the eggs one at a time, blending well after each. Add vanilla extract and mix until smooth.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, ground cardamom, ground cinnamon, kosher salt, baking soda, ground ginger, and ground nutmeg until evenly combined.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and beat until just a few dry streaks remain. Pour in the buttermilk and beat gently until just combined to avoid overmixing.
  5. Fold in Cranberries: Gently fold in the fresh or frozen cranberries without thawing to help distribute them evenly without breaking.
  6. Bake the Cake: Pour the batter into 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 into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Make Sugared Cranberries & Rosemary: In a small pot over medium heat, combine the water and 1/2 cup sugar. Bring to a boil then remove from heat. Stir in rosemary sprigs to coat them with the syrup. Using a slotted spoon, transfer rosemary to a wire rack spaced about an inch apart.
  8. Sugar-Coat Cranberries: Pour the cranberries into the syrup pot and stir to coat. Transfer cranberries to the wire rack with a slotted spoon and allow to dry for 20 to 30 minutes.
  9. Final Sugar Coating: Place remaining 1/4 cup sugar in a medium bowl. Toss rosemary sprigs into the sugar to coat, then return them to the wire rack. Toss the cranberries in the sugar as well and arrange them on the rack with the rosemary to dry completely.
  10. Make Ahead Option: Sugared rosemary and cranberries can be prepared up to 3 days ahead. Store them in an airtight container in the refrigerator to retain freshness.
  11. Prepare Cranberry Glaze: In a medium bowl, stir together confectioners’ sugar and cranberry juice, adding the juice one teaspoon at a time until the glaze is thick but drips smoothly off a spoon while holding its shape for a few seconds.
  12. Glaze and Decorate: Spoon the cranberry glaze evenly over the cooled Bundt cake. Decorate the top with fresh cranberries along with the sugared cranberries and rosemary sprigs for a festive finish.

Notes

  • Do not thaw frozen cranberries before folding them into the batter to prevent color bleeding and sogginess.
  • Gently fold dry and wet ingredients to maintain a tender crumb without overmixing.
  • Sugared rosemary and cranberries make a beautiful garnish and can be stored ahead, saving preparation time on serving day.
  • Use fresh orange zest for the best aromatic flavor in the cake batter.
  • Ensure the Bundt pan is well-greased and floured to prevent sticking and allow the cake to release easily.
  • The spicy warm seasonings add complexity, balancing the citrus and tart cranberry flavors.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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