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This festive, Cranberry Orange Bundt Cake is made with sour cream and orange glaze. Sugared cranberries make a beautiful garnishment.

Cranberry Orange Bundt Cake

This decadent Orange Cranberry Bundt Cake is made with sour cream and plenty of orange glaze.  

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • 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

Glaze:

  • 1 C. Powdered Sugar
  • 3-4 tbsp. Orange Juice
  • 1 Tbsp. Orange Zest

Instructions

  1. Mix together salt, flour, baking soda and baking powder.


  2. In a large mixing bowl; cream together sugar and butter; beat in triple sec, vanilla, orange juice and eggs.

  3. Slowly beat in the flour mixture.

  4. Beat in the sour cream.

  5. Stir in the cranberries.

  6. Add batter to a greased/floured (10") bundt pan.

  7. 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.

Orange Glaze:

  1. 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.

  2. Drizzle over the top of the cake with a teaspoon.