| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, oil or butter, for greasing the pan
- 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
- 2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
- 2 teaspoons orange liqueur
- 4 large eggs, at room temperature
- 1 cup fresh cranberries
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 424 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 108 mg |
| Sodium | 264 mg |
| Serving Size | 1 of 12 servings |
| Calories | 424 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 108 mg |
| Sodium | 264 mg |
Reviews
Loved this recipe. I too added more cranberries. I don’t have any liquor in my house so I just used extra orange juice. I put an orange glaze on it and it delicious !
I honestly couldn’t believe how delicious this turned out! I love watching the Kitchen and just had to make this when I saw it. The cake was so fresh and delicious, I will never use boxed mix again. I added more cranberries and it was a huge hit. It was easy too…Pam makes a spray with flour I use on my bundts…comes right out.
Second time making this. It is always a hit. Delicious and moist. I like everyone else upped the cranberries to two cups and garnished with sugared cranberries. You can’t taste go wrong with this recipe.
This was a huge hit at Christmas. We only had 7 people for Christmas (including a four year old) and they ate about 2/3 of the whole cake. Really delicious.
Although my cake stuck to the pan (I need to work on that), I just put it back together and topped it with an orange glaze and sugared cranberries and it made a very festive presentation.
It is also easy to make.
I strongly recommend it.
Made this cake for the first time on Christmas two years ago. Don’t let the cake cool before you shake it out of your bundt pan. It was delicious but stuck everywhere. Gave it a re-try for New Years and it flew right out of the pan & was Delicious! Now it’s one of our all time favorites!
Best cake ever!
Delicious! I used almost two cups of cranberries in the batter and glazed it with a powdered sugar-triple sec mixture. I also added sugared cranberries as a garnish (recipe from Food Network). First time I’ve used the reverse creaming method, and I think it now might be my preference.
Awesome recepie!!! This cake is perfect for the holidays! The directions are easy to follow, it was moist and delicious! I used Grand Marnier it really enhanced the flavor. I also brushed it over the cake after it cooled in three batches then the icing. Yum!
Our absolute favorite holiday dessert! Its some what easy to make, and it is definitely a show stopper on the kitchen table
Great recipe! Made it for New Year’s and the family LOVED it. We’re making it a new tradition. A few notes based on our (my) preference…
1) Add at least another half cup of cranberries! Delicious!
2) No stand mixer so I did it the old fashioned way. Cream butter and sugar, add wet ing., add dry ing, etc. Next time I’ll try it Jeff’s way, but my way worked fine.
3) For my taste, the maple glaze was way too sweet. I think I ‘ll do a more standard glaze next time using powdered sugar and Orange liqueur. That said, my family had no complaints!
If you ignore everything I said you will still have one of the best cakes of your life. So fragrant with orange. Delish! It’s a keeper