Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease the Bundt pan generously.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one by one, incorporating each fully before adding the next. Then blend in the vanilla extract, orange zest, and orange juice until just combined.
- Gradually mix the flour mixture into the wet ingredients, taking care not to overmix. Gently fold in the cranberries.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Baking
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack. Let it cool completely.
Glazing
- Mix the powdered sugar with 2 tablespoons of orange juice and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
Nutrition
Notes
Feel free to substitute ingredients, such as using coconut oil for a dairy-free option or swapping cranberries with blueberries. Add almond extract or cinnamon for added flavor.