Cranberry Orange Bundt Cake

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  • 2 cups sugar, divided
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 eggs
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon soda
  • 1 cup buttermilk
  • 1 tablespoon plus 2 teaspoons chopped orange zest, divided
  • 1 1/2 cups whole cranberries
  • 1 cup chopped walnuts
  • 1 cup sugar
  • 1 cup orange juice
  • 1/4 cup liquor, optional (brandy, Grand Marnier, Port, B&B, rum)


Preheat oven to 350°F.
Lightly grease a standard bundt cake pan.
Cream 1 cup sugar and butter in bowl of a mixer.
Beat in eggs.
Sift dry ingredients together and add to bowl.
Add buttermilk and beat until smooth and fluffy.
Add 1 tablespoon zest, cranberries and walnuts.
Spoon into cake pan.
Bake for about 1 hour or until a knife inserted into center comes out clean.
Cool in pan for 15 minutes before turning out on plate.
To make glaze, combine remaining sugar, juice and remaining zest in a saucepan. Add liquor if desired.
Bring to a boil, and boil for 1 minute.
Pour over cake while warm, allowing glaze to penetrate and set for 1 hour.
Dust with powdered sugar before serving.

Recipe from Central Market Shoreline - Culinary Resource Center
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