Ingredients for the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Orange Glaze:
- 1 ½ cups powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- 1 tsp orange zest (optional)
Garnish:
- Sugared cranberries (optional)
- A sprinkle of powdered sugar
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan, ensuring every crevice is covered.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream the Butter and Sugar:
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add eggs, one at a time, mixing well after each addition.
- Stir in the orange zest and vanilla extract.
- Combine Wet and Dry Ingredients:
- Alternate adding the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
- Gently fold in the cranberries.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze:
- Whisk together powdered sugar and 2-3 tablespoons of orange juice until smooth and pourable.
- Add the optional orange zest for extra flavor.
- Decorate and Serve:
- Drizzle the glaze over the cooled cake.
- Garnish with sugared cranberries and a dusting of powdered sugar for a festive touch.
Optional Sugared Cranberries
- Combine 1 cup fresh cranberries with ½ cup sugar and ½ cup water in a saucepan. Simmer for 3-4 minutes.
- Remove cranberries and let them dry slightly on parchment paper. Roll them in granulated sugar until fully coated.
Serve this festive Bundt cake with a warm mug of hot chocolate or cider, and watch it become the centerpiece of your Christmas table!
