Cranberry Bundt Cake

yield: 1, 7 or 8” bundt cake


Cranberry Orange Bundt cake – spiced cake, candied cranberries, orange glaze

All-Purpose Flour, 160g (1 cup plus ⅓ cup)

*Whole Wheat Flour, 58g (⅓ cup plus 1 Tablespoon)

Baking Powder, 8g (1 ½ teaspoons)

Allspice, 0.5g (⅛ teaspoon)

Cinnamon, 1g (¼ teaspoon)

Salt, 2.5g (½ teaspoon)

Butter, 130g (1 stick plus 1 Tablespoon)

Sugar, 227g (1 cup plus 2 Tablespoons)

Dark Brown Sugar, 50g (¼ cup)

Eggs, 2

Buttermilk, 130g (½ cup)

Zest of 1 orange

Zest of ½ a lemon

Fresh or Frozen Cranberries, 85g (⅔ cup)


*Tip: We use Maine Grains sifted whole wheat flour. Local, freshly milled flour adds a great, nutty flavor.


  1. Preheat oven to 350 degrees. Generously coat the inside of a bundt pan with butter. Allow all ingredients to come to room temperature.
  2. Sift together dry ingredients, set aside.
  3. On medium speed, cream together butter, sugar, brown sugar, and citrus zest until light and fluffy.
  4. Add the eggs one at a time, scraping down the sides of the bowl between additions.
  5. Add dry ingredients and mix carefully on low speed while streaming in the buttermilk. Mix until almost fully combined.
  6. Fold in cranberries with a spatula. Careful not to overmix.
  7. Spoon into prepared bundt pan and even out the surface so it is flat.
  8. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
  9. Cool in the pan for 30 minutes, then flip out onto a serving dish. Glaze with orange glaze.


Orange Glaze


Orange zest, ½ teaspoon

Orange juice, 15g (1 Tablespoon)

Powdered sugar, 60g (½ cup)


Mix together until smooth. Pour over cooled bundt cake.

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Cranberry Bundt Cake
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