This Cranberry Orange Bundt Cake with orange glaze and sour cream is so festive for the holidays. It is perfect for brunch or makes a decadent dessert with sugared cranberries spilling out of the top.
I was going to wait until next year to share this recipe, but really couldn’t deny any last minute holiday bakers. I think this cake is gorgeous for any wintertime party and would be great for New Year’s eve. I’m so obsessed with it…I love how the cranberry flavor balances out the sweetness of the oranges.
I made a batch of sugared cranberries by giving them a bath in homemade simple syrup; followed by rolling them around in a bowl of sugar. The sweetness of the sugar really helps balance out any bitterness from the cranberries. I made a few extra for a perfectly festive, Christmas Cosmopolitan. It was SO necessary after dealing with sick kids for over a week now. My daughter woke me up at least 5 times last night and asked my husband, why it was taking so long for it to be light outside?!
I really love the look of filling a bundt cake hole with plenty of goodies (no innuendo intended). It all started with my Chocolate Banana Split Cake. Nothing like an extra, fruity bonus with any confection. The healthiness of the fruit balances out the sugar and butter, right? I think the cranberries retain their antioxidants after taking a sugar bath. I just love these win/win situations.
Okay, my mind is complete jello right now after 3 hours of sleep. It’s time to order take out for Christmas eve and drink several glasses of Moscatao. I would rather have a Christmas Sangria, but tomorrow brings Christmas with great brunch and Whiskey Sour Slushes (make a great present).
Please excuse excessive usage of pictures…I really had trouble eliminating any of them!
FAVORITE HOLIDAY TREATS
FAVORITE HOLIDAY COCKTAILS
This decadent Orange Cranberry Bundt Cake is made with sour cream and plenty of orange glaze.
- 2 1/4 C. Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1 C. Sugar
- 2/3 C. Sour Cream
- 1/4 C. Orange Juice
- 1 Tbsp. Triple Sec (Optional)
- 1 Tsp. Vanilla
- 1 C. Cranberries (fresh or frozen)
- 1/4 Tsp. Salt
- 1/2 C. Butter; softened
- 2 Eggs
- 1 C. Powdered Sugar
- 3-4 tbsp. Orange Juice
- 1 Tbsp. Orange Zest
Mix together salt, flour, baking soda and baking powder.
In a large mixing bowl; cream together sugar and butter; beat in triple sec, vanilla, orange juice and eggs.
Slowly beat in the flour mixture.
Beat in the sour cream.
Stir in the cranberries.
Add batter to a greased/floured (10") bundt pan.
Bake at 350 degrees for around 50 minutes or until cooked through when poked with a toothpick. Flip cake over onto a cooking rack and allow to cool before adding the glaze.
Beat together powdered sugar, orange juice and orange zest. Start by adding 2 tbsp. of orange juice and add 1 tbsp. more if glaze is too thick.
Drizzle over the top of the cake with a teaspoon.