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Amazing 60 Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake with Maple Glaze
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Bake a comforting Cranberry Orange Bundt Cake, perfect for a winter dessert. This recipe balances deep, familiar flavors with a bright, fresh orange note, topped with a sweet maple glaze. It is a delicious conversation between tradition and new ideas from our kitchen to yours.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped pecans (optional)
  • For the Maple Glaze: 2 cups confectioners’ sugar, 1/4 cup pure maple syrup, 2-3 tablespoons milk or orange juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped cranberries and pecans, if using.
  7. Spoon the batter evenly into the prepared Bundt pan.
  8. Bake for 60 to 70 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the confectioners’ sugar, maple syrup, and milk or orange juice until smooth. Add liquid slowly to reach a drizzly consistency.
  11. Drizzle the maple glaze generously over the cooled cake. Serve and share the story.

Notes

  • Using fresh cranberries gives the best tartness contrast.
  • If using frozen cranberries, do not thaw them before adding to the batter.
  • For extra orange flavor, use orange juice instead of milk in the glaze.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://spoonsprout.com/cranberry-orange-bundt-cake-maple-glaze/