This Holiday Cranberry Bundt Cake makes a tasty and festive addition to any meal. It has just the right amount of tart versus sweet and provides approximately 16 to 20 servings, depending on how big you cut each slice. Additionally, with one simple substitution, this cake easily becomes gluten-free.
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I don’t know about you, but for some reason, I seem to enjoy making bundt cakes. That’s probably because they are both easy to make and easy to decorate. Bundt cakes also seem to be a tad bit rustic and therefore they remind me of growing up on a farm.
Cranberries are yet another food item that puts a smile on my face. Not only are these tasty gems delicious in desserts such as Cranberry Honey Pecan Bran Muffins and White Chocolate Cranberry Blondies, but they are also delicious in doughnuts, pancakes, biscotti, and salads. Also, we can’t forget about a scrumptious Holiday Cranberry Salad and Cranberry Pomegranate Party Punch.
A Holiday Cranberry Bundt Cake begins by making a simple batter. Once the batter is ready, spoon 2-3/4 cups of the cake batter evenly into a well-greased 10-inch bundt pan. (NOTE: I use a non-stick cooking spray with flour unless I am making a gluten-free cake.)
In a small bowl combine 12 ounces of sweet orange marmalade and 1 cup of cranberries. Spread the mixture evenly in the center of the batter in the pan. Next, spread the remaining cake batter on top. Bake at 350 degrees F. for 60 to 65 minutes or until a cake tester inserted near the center comes out clean.
While the cake is baking make the candied cranberries. In a saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring the mixture to a boil then reduce the heat and simmer until sugar dissolves, stirring constantly. Remove it from heat and stir in 1/2 cup fresh cranberries. Refrigerate until cool then drain the berries well and toss them in 1/2 cup sugar. Transfer to waxed paper to dry.
The icing is made by combining powdered sugar and fresh orange juice until the mixture reaches icing consistency. Just before serving, drizzle the icing evenly over the cake and top with the sugared cranberries and orange zest.
Last week I made a Holiday Cranberry Bundt Cake and took it to a carry-in at church. This cake quickly disappeared and I had numerous people tell me how much they enjoyed this cake. One gentleman even told me it was the best cake he’s ever tasted! How’s that for an endorsement?
A deliciously rustic, festive, and easy-to-make gluten-free dessert that's fabulous for all of your holiday entertaining.
- CAKE BATTER:
- Non-stick baking spray (GF Option: be sure to use a non-stick spray that does not contain flour)
- 3 cups + 2 Tablespoons all-purpose flour, divided (GF Option: use a gluten-free brand of flour + 3 teaspoons xanthan gum - unless flour already contains it)
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1-1/2 cups milk
- 6 Tablespoons canola oil
- 1 Tablespoon orange zest
- 1-1/2 teaspoon vanilla extract
- 3 cups fresh or frozen cranberries
- 12-ounces sweet orange marmalade
- 1 cup fresh or frozen cranberries
- CANDIED CRANBERRIES:
- 1 cup granulated sugar, divided
- 1/2 cup water
- 2 cups powdered sugar
- 3-4 Tablespoons fresh orange juice
- Additional fresh orange zest for garnish
- Preheat oven to 350 degrees F. Generously grease a 10-inch bundt pan.
- CAKE: In a large bowl combine 3 cups flour, sugar, baking powder, and salt. Make a well in the center; set aside. In a medium bowl, beat eggs lightly; stir in milk, oil, orange zest, and vanilla. Add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). In a medium bowl, toss 3 cups cranberries with remaining 1 Tablespoon flour until coated; fold into batter. Spoon 2-3/4 cup batter into prepared pan, spreading evenly.
- FILLING: In a small bowl combine marmalade and 1 cup cranberries; spread evenly in center of batter in pan. Spread remaining batter on top.
- Bake for 60 to 65 minutes or until a cake tester or wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on wire rack.
- SUGARED CRANBERRIES: In a saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil; reduce heat and simmer until sugar dissolves, stirring constantly. Remove from heat; stir in 1/2 cup fresh cranberries. Refrigerate until cool. Drain berries well and toss in 1/2 cup sugar. Transfer to waxed paper to dry.
- ORANGE GLAZE: In a small bowl, combine powdered sugar and fresh orange juice until mixture reaches icing consistency. Just before serving, drizzle glaze evenly over the cake.
- GARNISH: Top cake with sugared cranberries and orange zest.
Do you have a favorite holiday dessert or bundt cake recipe?
More great ideas: