Cranberry Orange Bundt Cake with Lemon Glaze
 
Prep time
Cook time
Total time
 
A bright and absolutely delicious dessert. Made in a bundt pan to be extra elegant! You will love this festive cake.
Author:
Recipe type: Cake/Dessert
Cuisine: Holiday
Serves: 16
Ingredients
  • 1 (8.5 ounce) bag of fresh cranberries
  • ⅔ cups granulated sugar
  • ⅔ cup dark brown sugar (If you don't have dark, use regular and add 1 tsp molasses.)
  • ½ cup canola or vegetable oil
  • ½ cup sour cream or plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest of one orange, approx. 2-3 tsp
  • 1 tsp lemon zest, approx. ½ the zest of the lemon (reserve the rest of the zest and the juice for glaze)
  • Juice of one orange, approx. ⅓ cup
  • 1½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • FOR THE GLAZE:
  • Juice from the lemon, approx. 3-4 tsp
  • 1 tsp of lemon zest
  • ½-1 cup powdered sugar (Enough to make a glaze consistency.)
Instructions
  1. Preheat oven to 350 degrees. Evenly spray a 12-16 cup bundt pan with cooking spray and set aside.
  2. Use a food processor or manual food chopper to pulse/chop the cranberries into small pieces. Do not puree the cranberries.
  3. In a large bowl, whisk together the granulated sugar, dark brown sugar, oil, sour cream, eggs, vanilla, orange zest, and lemon zest until well combined and smooth.
  4. Add the chopped cranberries and orange juice. Mix until combined.
  5. Next, in a medium bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and cardamom. Stir until well combined. Then add to the wet mixture and whisk it together until just combined. You don't want to overmix the batter.
  6. Pour cake batter into the prepared bundt pan and bake at 350 degrees for 45-55 minutes or until the top is nicely browned and a toothpick inserted into the center comes out clean.
  7. When the cake has completely cooled, run a butter knife around the edges, and then invert it onto the dish you plan to serve it on. Make the glaze and evenly spoon or pour it onto the cake.
  8. TO MAKE THE GLAZE:
  9. In a small bowl or even a large measuring cup (like I used), whisk or stir together the lemon juice and 1 tsp of lemon zest. Add ½ cup of powdered sugar and whisk it until smooth. Add more powdered sugar if needed until you reach desired consistency. A glaze should be a similar consistency to gravy. *Note: If your lemon was extra juicy, start by only using 1 tbsp of juice.
  10. Garnish with cranberries and mint leaves if desired.
  11. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/cranberry-orange-bundt-cake-with-lemon-glaze/