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Cranberry Glaze Bundt Cake Recipe

★★★★★

4.9 from 217 reviews
  • Author: Mariam
  • Total Time: 1 hour 15 minutes
  • Yield: 12 to 14 servings 1x

Description

This moist and fragrant Cranberry Glaze Bundt Cake features a delightful blend of warm spices, fresh cranberries, and a tangy orange zest-infused batter baked to perfection. Topped with a smooth cranberry glaze and garnished with sugared rosemary and cranberries, this cake is a festive treat perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Cake

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 2 1/4 cups (270 g) all-purpose flour, plus more for pan
  • 1 cup (200 g) granulated sugar
  • Zest of 1 orange
  • 1/4 cup (53 g) packed light brown sugar
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen cranberries (do not thaw)

Sugared Cranberries & Rosemary

  • 1/2 cup water
  • 3/4 cup (150 g) granulated sugar, divided
  • 6 to 8 small rosemary sprigs
  • 1/4 cup fresh or frozen cranberries

Cranberry Glaze

  • 2 cups (228 g) confectioners’ sugar
  • 2 tablespoons (or more) cranberry juice
  • Fresh cranberries, for decorating

Instructions

  1. Prepare the Oven and Pan: Arrange the rack in the center of the oven and preheat to 350°F (175°C). Grease a 10- to 12-cup Bundt pan thoroughly with butter, then dust with flour by shaking and tapping the pan to coat evenly. Tap out any excess flour to prevent clumping.
  2. Mix Sugar and Orange Zest: In a large bowl, use clean fingertips to rub together the granulated sugar and orange zest until the mixture is fragrant, ensuring the zest is well incorporated to infuse the cake with bright citrus aroma.
  3. Combine Butter and Sugars: Add softened butter and packed light brown sugar to the sugar-zest mixture. Using a handheld mixer on medium-high speed, beat the ingredients until the mixture is light and fluffy, creating a creamy base for the batter.
  4. Add Oil and Eggs: Beat in the vegetable oil until the mixture is smooth and creamy. Then add eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth consistency. Beat in vanilla extract.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, ground cinnamon, kosher salt, baking soda, ground ginger, and ground nutmeg until evenly mixed.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, beating until only a few dry streaks remain to avoid overmixing. Add the buttermilk and beat until just combined to keep the batter tender.
  7. Fold in Cranberries and Bake: Gently fold fresh or frozen cranberries into the batter. Pour and smooth the batter evenly into the prepared Bundt pan. Bake for 50 to 60 minutes, or until a tester inserted in the center comes out clean, ensuring the cake is fully baked.
  8. Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack and allow it to cool completely before glazing.
  9. Prepare Sugared Rosemary and Cranberries: In a small pot over medium heat, bring water and 1/2 cup granulated sugar to a boil. Immediately remove from heat and add rosemary sprigs, stirring to coat them thoroughly. Use a slotted spoon to transfer the rosemary onto a wire rack, spacing the sprigs 1 inch apart to dry.
  10. Sugar the Cranberries: Pour the fresh or frozen cranberries into the pot with the sugar water and stir to coat. Using a slotted spoon, transfer the cranberries to the wire rack alongside the rosemary and let them dry for 20 to 30 minutes until tacky and sugared.
  11. Coat with Remaining Sugar: Place the remaining 1/4 cup granulated sugar in a medium bowl. Toss the dried rosemary sprigs in the sugar to coat, then return them to the wire rack. Similarly, toss the sugared cranberries in the sugar until well coated and arrange them on the rack with the rosemary for a sparkling finish.
  12. Make Ahead Tip: Sugared rosemary and cranberries can be prepared up to 3 days in advance. Store them in a container refrigerated to maintain freshness and sweetness.
  13. Prepare Cranberry Glaze: In a medium bowl, whisk confectioners’ sugar with cranberry juice, adding the juice one teaspoon at a time until the glaze falls easily from a spoon but still holds its shape for a few seconds, achieving the perfect pourable consistency.
  14. Glaze and Decorate: Spoon the cranberry glaze evenly over the cooled cake. Decorate the top with fresh cranberries alongside the sugared cranberries and rosemary sprigs to create an elegant, festive presentation suitable for any occasion.

Notes

  • Do not thaw frozen cranberries before folding them into the batter to prevent coloring and texture changes.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
  • The sugared rosemary and cranberries add a stunning decorative touch and a burst of sweet, herbal flavor.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Adjust the amount of cranberry juice in the glaze to achieve desired consistency.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cranberry Bundt Cake, Spiced Cake, Holiday Cake, Cranberry Glaze, Bundt Cake Recipe, Festive Dessert

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Find it online: https://aromaofgrandma.com/cranberry-glaze-bundt-cake-recipe/