Orange and Cranberry Bundt Cake

This one is a must try! The glaze alone is delicious, so if you have some extra oranges, this is a great one.

Mix the butter, sugar, eggs, and zest.

Add the buttermilk and the orange juice. In another bowl, sift the flour, the baking powder and salt. Add to the sugar mixture.

Then add the cranberries and set to bake. Start the glaze. I substituted regular sugar for the powdered sugar, and I heated the juice up with it so that it would melt. Then I added a splash of white wine, just because.

When the cake is done spread all of the glaze over it and let it cool. Then enjoy!


Serves: 12-16
A beautiful but quick and easy cake that celebrates the beauty of oranges.
  • Cake:
  • 3 cups (450g) of all purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 3 large eggs
  • 2 cups (440g) of caster sugar
  • 250g of unsalted butter, at room temperature, cut into cubes
  • 1 cup (250ml) of buttermilk
  • finely grated zest of 3 large oranges
  • 1/2 cup (125ml) of freshly squeezed orange juice
  • 80g of dried cranberries
  • Glaze
  • 1 cup (160g) icing sugar, sifted
  • 1/4 cup (60ml) of freshly squeezed orange juice
  • 2 teaspoons of orange zest
  • 30g of unsalted butter, melted
  1. Preheat the oven to 150 degrees Celsius/ 300 Fahrenheit and grease and flour a 26cm bundt pan.
  2. Place the eggs,sugar and orange zest into a food processor fitted with a large bowl and processuntil thick and creamy.
  3. Add the buttermilk and orange juice and process for 10 seconds to combine.
  4. Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until to combine, scraping down the bowl as needed.
  5. Mix the cranberries with the reserved flour and then using a rubber spatula mix into the cake batter.
  6. Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack.
  7. For the glaze, combine all the ingredients in a bowl and whisk until combined.
  8. Using a cake tester or skewer pierce the cake with little holes all over to allow the glaze to seep into the cake.
  9. Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.



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