Please welcome Danielle from Live Well Bake Often as she shares this Cranberry Orange Bundt Cake recipe! Be sure to send some love to her delicious blog for me! -Tessa
Hi everyone, it’s Danielle from Live Well Bake Often! I’m back with another delicious recipe for you all that is perfect for this time of year. While I absolutely love anything with chocolate, I also love any kind of dessert with fresh or dried cranberries in it. In fact, these white chocolate cranberry oatmeal cookies are one of my favorite cookie recipes.
For today’s recipe, I wanted to share something with beautiful, fresh cranberries. When I think of cranberries, I immediately think of how well they pair with oranges too. Orange and cranberry go together like peanut butter and jelly. So, I decided to combine the two into this easy and delicious Cranberry Orange Bundt Cake.
Bundt cakes are one dessert that I love to bake because they’re easy and always turn out beautifully. This Cranberry Orange Bundt Cake is no exception. All you have to do is mix up the batter, bake it, then top it with an easy glaze. Plus, this cake is a perfect recipe that you can make ahead of time for the holidays too.
When it comes to making bundt cakes, some recipes call for using all butter. I prefer to use mostly butter and just a little bit of oil. There is only 1/4 cup oil in this recipe, but it helps to add a little moisture to the cake and keep it from drying out. This cake is so incredibly soft, rich, buttery, and moist that it’s almost impossible to stop at just one piece.
The orange flavor in this recipe isn’t too overpowering, but you can definitely taste little hints of the orange in each bite. To add a little extra pop of orange, I like to use fresh orange juice in the glaze. You can certainly use milk for the glaze, but the fresh orange juice is absolutely delicious in this recipe!