Description
A festive, moist bundt cake with a vibrant cranberry-citrus glaze, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup fresh cranberries, chopped
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the glaze: 1 cup powdered sugar
- 2 tbsp orange juice
- 1/4 cup cranberry sauce
- 1 tsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and orange zest.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Alternately add dry ingredients and buttermilk to the butter mixture, mixing until just combined. Fold in chopped cranberries.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then invert onto a wire rack.
- For the glaze, whisk powdered sugar, orange juice, cranberry sauce, and lemon zest until smooth. Drizzle over cooled cake.
Notes
You can customize the seasonings to taste.