Description
A delightful and moist Bundt cake with a harmonious balance of sweet cranberries and zesty oranges, perfect for gatherings or a festive treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare the Bundt pan by greasing and lightly flouring it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, consider swirling in cream cheese frosting or adding toasted almonds for crunch. The cake tastes even better the next day!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg