This delicious cranberry orange cake is loaded with fresh cranberries. If you dust it with powdered sugar, it looks lovely.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- nonstick cooking spray
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- ⅔ cup orange juice
- 1 tablespoon baking powder
- 2 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups fresh cranberries
- 1 orange, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan with nonstick spray.
- Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt in a large bowl; beat with an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest; pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake rest for 15 minutes, then invert onto a wire rack to cool for 1 hour.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 243 mg |
| Sugars | 37 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make… I like to make smaller loaves and freeze them. They were delicious!
I made this with gluten free flour and Splenda. Added a glaze made with confectioner’s sugar and orange juice. Hands down the best cake I ever made according to my family. Our neighbors raved about it. I will buy and freeze more cranberries when they are in season again just to make this cake!
The cake is dense enough to slice and put in a Tupperware container to take somewhere, but the density was accompanied by an almost gritty texture. I did use the juice from a Caribo Orange, as well as its zest, and high-pulp orange juice to make up the rest. Also, I could tell from the smell and tasting the batter, that it wasn’t orange-y enough, so I added 1/2 teaspoon orange extract. Next time I’ll sift the dry ingredients and add them to the mixed wet ingredients and see if that helps the texture as well.
Better than Kneader’s. Yippee, my husband loved it. And it didn’t stay around long enough.
Excellent. Followed the recipe as is because it was my first time making it. I may substitute the vegetable oil for butter next time just to try the difference. Thanks for sharing the recipe.
Very good cake for Thanksgiving thru Christmas, fast & easy, everyone loved it. Will use it again.
Good cake a little dry. Next time I will add more sugar and zest.
11.27.19 This baked up very high in the center, so I had to trim about 1-1/2” off the bottom of the cake. I used a Le Creuset® silicon bundt pan which is a little smaller than the listed 10” pan, so I’m sure that’s why this happened (not the recipe’s fault). We’re not into too much sweetness these days, so I just couldn’t see adding 2 cups of sugar. I reduced that amount (personal taste here) and sub’d Truvia® Baking Blend to cut back calories. Sweet enough for us, and you still get a nice kick of tartness from the cranberries. The cake baked up very moist, and the cranberries were evenly distributed throughout. I couldn’t taste any orange flavor at all, and that was a bit of a disappointment. In the future, I’ll add more orange zest, perhaps even a little orange extract because a cranberry-orange combo is divine. This was EXTREMELY easy to make, and that’s definitely a plus for this recipe. Thanks for sharing, we really enjoyed it.