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!