Orange Cranberry Bundt Cake
Several flavors come to mind when I think of the holidays: oranges, apples, cinnamon, cranberries, and nutmeg. Those flavors, combined or separate, always make me think of snowy evenings, crackling fires, and plenty of presents under the tree. They make great cookies, cocktails, and cakes, all things absolutely necessary over the next couple of weeks. While cookies are an easy finger food and dessert, nothing makes a statement on a holiday table like a beautiful cake, especially when it’s a Bundt cake. So, with a little help from Better Homes and Gardens, I made this delicious Orange Cranberry Bundt cake just in time to serve at Christmas, New Year’s, or any time in between.
Bundt cakes are one of my favorite kinds of cakes. It takes the same amount of time as making a regular cake in a spring-form pan, but at the end of it all, you don’t need to spend any time making it extra pretty with frosting and sprinkles. Instead, you can just pop it out of the pan dust it with a little powdered sugar and serve. It still looks amazing and you barely had to do a thing; all thanks to the Bundt pan.
When I was growing up there weren’t many choices when it came to a Bundt pan. They were pretty much just round with a few bumps along the top and a hole in the middle. But today, Bundt cakes are all the rage. And with a new-found rage comes newer and better cookware. The Bundt pan is no different. Now, this is not a sponsored post and I’m not pitching any specific brand, but if you have the time (or are still trying to come up with a gift suggestion) a new Bundt pan should absolutely be at the top of your list. It was at the top of mine. Don’t get me wrong, I love my classic Bundts. I mean, I even have one from my great-aunt. But a brand new, shiny one with an interesting pattern… well that’s just going to make your dessert pop! And like I said you didn’t even have to do anything!
This cake, which is full of holiday flavors thanks to the orange and cranberry, is the perfect recipe for your new (or vintage) Bundt pan. Not only does it taste amazing, it looks great as well. But this cake isn’t just full of all those wonderful fall and winter flavors. It’s got a little something extra to really take it over the top. It is the holidays after all. That extra something is a glaze that’s made with champagne! But if a cake topped with a champagne glaze isn’t special enough for you, just wait. That same glaze saturates the whole cake inside and out. So, now you not only get that sweet champagne glaze over the top, you and your guests can enjoy it with every single bite! And there’s nothing better during this festive season than a boozy dessert with which to end the evening… unless it’s served with a boozy cup of coffee.
Ingredients
- For the Cake
- 3 cups flour
- 1 teaspoon baking powder
- Pinch salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5 large eggs
- 1/2 cup shortening
- 1-1/2 cups sugar
- 1 tablespoon orange zest
- 6 ounces white chocolate chips, melted
- 1-1/4 cup milk
- 2 cups cranberries
- For the Glaze
- 1/2 cup unsalted butter
- 1 cup sugar
- 2/3 cup champagne
Instructions
- Preheat oven to 325 degrees F. Grease and flour a large Bundt pan and set aside.
- Combine the flour, baking powder, and salt in a medium bowl and set aside.
- Combine butter, shortening, and sugar in a large bowl and beat on medium speed for 5 minutes. Beat in eggs, one at a time.
- Add orange zest and melted chocolate. Beat until well mixed.
- With the mixer on low, add half the flour mixture followed by half of the milk. Mix just until combined. Repeat with remaining flour and milk until incorporated.
- Reserve 1/2 cup cranberries. Add the remaining cranberries to the batter, beat until mixed.
- Pour batter into the prepared pan and smooth the top with a spatula. Sprinkle the top with the remaining cranberries.
- Bake for 70 - 75 minutes. After 30 minutes, cover your pan with foil. Remove foil during the last 10 minutes of baking. Cake is ready when a toothpick is inserted and comes out clean.
- While the cake cooks, make the glaze - Combine the butter and sugar in a medium pan over low heat. Stir until sugar is dissolved and butter is melted. Pour in champagne (mixture will become foamy) and give a quick stir to combine.
- When the cake comes out of the oven, let it cool in the pan for 20 minutes. Use a skewer to poke holes in the bottom of the cake. Pour 1 cup of the glaze over the bottom of the cake. Allow to soak into the cake for 30 minutes. After 30 minutes take the cake out of the pan and let finish cooling, right side up, on a wire rack set over a large sheet pan. Pour the remaining glaze over the cake. Let cool completely. Transfer cake to a serving plate. Sprinkle with powdered sugar, slice, and serve.
