Introduction

This Cranberry Glaze Bundt Cake is a festive and fragrant treat perfect for holiday gatherings or any special occasion. It combines warm spices and fresh cranberries with a tangy glaze and sugared rosemary for a beautiful finish.

A round cake with two visible layers of golden brown sponge, each covered with thick, smooth, pink frosting swirled gently on top, sits centered on a white plate placed on a white marbled surface. The cake is decorated with scattered fresh red cranberries and frosted cranberries, giving a textured icy look, along with sprigs of rosemary covered in sugar crystals that lie both on top of the cake and around its edge. The frosting has a soft, creamy texture with a glossy finish, and the cranberries and rosemary add pops of red and green color to the overall presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
2 1/4 cups (270 g) all-purpose flour, plus more for pan

1 cup (200 g) granulated sugar
1 orange, zested

1/4 cup (53 g) packed light brown sugar
1/4 cup vegetable oil

3 large eggs
2 tsp pure vanilla extract
1 1/2 tsp baking powder

1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp kosher salt

1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground nutmeg

1/2 cup buttermilk
1 cup fresh or frozen cranberries (do not thaw)
1/2 cup water

3/4 cup (150 g) granulated sugar, divided
6 (or more) small rosemary sprigs
1/4 cup fresh or frozen cranberries

2 cups (228 g) confectioners’ sugar
2 tbsp (or more) cranberry juice
Fresh cranberries, for decorating

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 10- to 12-cup Bundt pan with butter. Sprinkle flour into the pan, shaking and tapping until the butter is fully coated, then tap out the excess flour.
Step 2: In a large bowl, rub granulated sugar and orange zest together with your fingertips until fragrant. Add the softened butter and brown sugar. Using a handheld mixer on medium-high speed, beat until the mixture is light and fluffy.
Step 3: Add vegetable oil and beat until creamy and smooth. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.

Step 4: In a separate medium bowl, whisk together flour, baking powder, cardamom, cinnamon, salt, baking soda, ginger, and nutmeg.
Step 5: Gradually add the dry ingredients to the butter mixture, beating until only a few dry streaks remain. Pour in buttermilk and beat just until combined. Fold in the whole cranberries gently.
Step 6: Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

Step 7: To make sugared cranberries and rosemary, bring water and 1/2 cup sugar to a boil in a small pot over medium heat. Remove from heat and stir in rosemary sprigs to coat. Using a slotted spoon, transfer the rosemary to a wire rack, spacing sprigs about 1 inch apart.
Step 8: Pour the 1/4 cup cranberries into the hot sugar water and stir to coat. Transfer cranberries with the slotted spoon to the wire rack and allow to dry for 20 to 30 minutes.
Step 9: Place the remaining 1/4 cup sugar in a bowl. Add the rosemary and toss to coat well, then return the sprigs to the wire rack. Toss cranberries in sugar and arrange them on the rack alongside the rosemary.

Step 10: For the cranberry glaze, stir confectioners’ sugar and cranberry juice in a medium bowl. Add more juice 1 teaspoon at a time until the glaze easily falls off a spoon but still holds its shape briefly.
Step 11: Spoon the glaze over the cooled Bundt cake. Decorate with fresh cranberries, sugared cranberries, and rosemary sprigs for a festive finish.

Tips & Variations

Use frozen cranberries straight from the freezer to maintain their shape without bleeding too much color.

For a citrus twist, add a tablespoon of fresh orange juice to the glaze.
Swap rosemary with thyme or sage for a different herbal note in the sugared garnish.
Ensure all wet and dry ingredients are at room temperature for better mixing and texture.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The sugared rosemary and cranberries can be made up to 3 days in advance and kept refrigerated in a sealed container. Reheat slices gently in a microwave if desired, but this cake is best enjoyed fresh or at room temperature.

How to Serve

A single slice of brown cake with visible red berries inside sits on a white plate, covered on the top and sides with smooth pink icing that drapes slightly over the edges. The cake has a soft, crumbly texture with air holes and berry pockets scattered throughout. A sprig of rosemary with a light dusting of sugar rests next to the cake on the plate, along with two sugared cranberries on the plate’s rim and one loose red cranberry in the foreground. The plate is set on a white marbled surface, and the background is blurred with a soft neutral tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries directly in the batter without thawing. This helps prevent the berries from breaking down and coloring the batter too much.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the batter.