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- 2 cups all-purpose flour - 1 ½ cups fresh cranberries, halved - 1 cup granulated sugar - ½ cup unsalted butter, softened - 3 large eggs - 1 cup orange juice (freshly squeezed for best flavor) - Zest of 1 orange - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract I love using fresh ingredients in this cake. The all-purpose flour gives it a nice base. Fresh cranberries add a tartness that balances the sweetness. Granulated sugar is essential for that perfect sweetness. Softened unsalted butter creates a rich texture. Eggs help bind everything together. Orange juice and zest give the cake its bright flavor. Baking powder and baking soda help it rise, while salt enhances all the tastes. Lastly, vanilla extract adds a warm note. - 1 tablespoon powdered sugar for dusting For a lovely finish, I suggest dusting the cake with powdered sugar. It adds a touch of elegance. You can also serve it on a decorative cake stand. Adding fresh cranberries and orange slices around the base makes it pop. This simple touch can make your cake look stunning! First, I preheat the oven to 350°F (175°C). This gets the oven ready for baking. I then take a 10-inch bundt pan and grease it well with cooking spray or softened butter. This helps the cake come out easily. After greasing, I dust the pan with a little flour. This step prevents the cake from sticking. In a medium bowl, I whisk together the dry ingredients. I combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mix adds structure and flavor to the cake. Once combined, I set this dry mix aside for later. In a large mixing bowl, I cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. I mix them for about 3 to 4 minutes until the mixture is light and fluffy. This step is key for a tender cake. The air I whip into the butter makes it rise beautifully. Next, I add in 3 large eggs, one at a time. It’s important to mix well after each egg. This ensures the eggs blend nicely into the batter. After the eggs, I stir in 1 cup of freshly squeezed orange juice, the zest of 1 orange, and 1 teaspoon of vanilla extract. This mix brings a bright flavor to the cake. Now, I gradually add the dry mixture to the wet mix. I fold it gently until just combined. I avoid overmixing to keep the cake light and tender. Overmixing can make the cake dense, which we do not want. I pour the batter into the prepared bundt pan, smoothing the top with a spatula. I then bake the cake in the preheated oven for 45 to 55 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, the cake is ready. Once the cake is done, I let it cool in the pan for about 10 to 15 minutes. This helps it set. After that, I carefully invert it onto a wire rack to cool completely. Once cool, I dust the top with 1 tablespoon of powdered sugar. This adds a sweet touch and makes it look lovely. To ensure tenderness in your Cranberry Orange Bundt Cake, avoid overmixing. Mix just until the dry ingredients blend with the wet. This keeps the cake light and fluffy. Use fresh cranberries for the best flavor. Their tartness balances the sweetness of the cake. Always measure your flour correctly. Spoon it into the measuring cup instead of scooping. This helps prevent a dense cake. One common mistake is using cold eggs and butter. Always let them sit at room temperature for a while. This helps create a light batter. Overmixing is another issue. It can make your cake tough. Mix gently and stop as soon as everything is combined. To serve the cake, use a decorative cake stand for a stunning look. Dust the top with powdered sugar for a sweet finish. Garnish with fresh cranberries and orange slices around the base. This adds color and makes the cake more inviting. For extra fun, pair it with whipped cream or vanilla ice cream. This gives your guests a delicious treat. {{image_2}} You can change the flavor of your cranberry orange bundt cake easily. Try adding different fruits like blueberries or raspberries. You can also mix in spices like cinnamon or nutmeg for warmth. If you love nuts, chopped walnuts or pecans add a nice crunch and flavor. Experimenting with these ingredients can make the cake your own. If you need a gluten-free version, use gluten-free flour instead of all-purpose flour. Many brands work well for baking. For sugar alternatives, try coconut sugar or a sugar substitute like stevia. These options help you enjoy the cake while sticking to your dietary needs. Just remember that the texture may change slightly. To make your cake even better, consider serving it with sauces or sides. A dollop of whipped cream pairs nicely with the tart cranberries. Vanilla ice cream also brings a creamy contrast. You can even serve it with a simple orange glaze for extra sweetness. These additions can elevate your dessert experience. To keep your cranberry orange bundt cake fresh, wrap it tightly in plastic wrap. You can also use a cake dome or an airtight container. This helps the cake stay moist and flavorful. Make sure to store it in a cool, dry place. Avoid exposing it to heat or sunlight, as this can dry it out. If you want to freeze the cake, first let it cool completely. Wrap the bundt cake in plastic wrap, then in aluminum foil. This double layer keeps out air and prevents freezer burn. When you’re ready to eat it, take it out and let it thaw in the fridge overnight. For a quicker method, you can leave it at room temperature for a few hours. Your cranberry orange bundt cake lasts about 3 to 4 days in the fridge. If you store it at room temperature, it stays fresh for about 2 days. Always check for any signs of spoilage, like mold or an off smell, before serving. Yes, you can use frozen cranberries. They work well in this recipe. Just toss them in flour before adding them to the batter. This helps keep them from sinking to the bottom while baking. To make mini bundt cakes, use a mini bundt pan. Fill each cavity about two-thirds full with batter. Bake at the same temperature, but check for doneness after 25-30 minutes. You can use lemon juice or apple cider in place of orange juice. The cake will have a slightly different flavor, but it will still taste great. Yes, you can make this cake a day ahead. Just cover it tightly and store it at room temperature. This allows the flavors to meld beautifully. To keep your bundt cake moist, avoid overmixing the batter. Also, do not open the oven door while baking. Let it cool in the pan for a bit before inverting it. You now know how to make a delightful cranberry bundt cake. We covered the key ingredients, step-by-step instructions, and tips to perfect it. Remember the importance of mixing and avoiding overmixing to keep it tender. You can also customize flavors or storage methods to suit your needs. Enjoy the creativity of baking this cake and impress your friends and family. Your efforts will surely pay off, and the results will be delicious. Happy baking!

Cranberry Orange Bundt Cake

Indulge in the festive flavors of Cranberry Citrus Delight Bundt Cake! This moist and zesty cake, made with fresh cranberries and orange juice, is perfect for any occasion. Follow our simple step-by-step recipe to bake this delicious treat that your friends and family will love. Don't miss out on this delightful dessert – click through to explore the full recipe and bring a burst of citrus to your table! #BundtCake #CranberryRecipes #BakingJoy #CitrusDesserts
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Ingredients
  

2 cups all-purpose flour

1 ½ cups fresh cranberries, halved

1 cup granulated sugar

½ cup unsalted butter, softened

3 large eggs

1 cup orange juice (freshly squeezed for best flavor)

Zest of 1 orange

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 tablespoon powdered sugar (for dusting)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 10-inch bundt cake pan with cooking spray or butter, then dust it with a little flour to prevent sticking.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time to the butter mixture, mixing well after each addition.

          Stir in the orange juice, orange zest, and vanilla extract until well combined.

            Gradually add the dry ingredients to the wet mixture, mixing until just combined; avoid overmixing to keep the cake tender.

              Gently fold in the halved cranberries until evenly distributed in the batter.

                Pour the batter into the prepared bundt pan and smooth the top with a spatula.

                  Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                    Once done, allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

                      Once cooled, dust the top of the cake with powdered sugar for a beautiful finish.

                        Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12

                          - Presentation Tips: Serve the bundt cake on a decorative cake stand. For added flair, garnish with fresh cranberries and orange slices around the base.