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Cranberry Glaze Bundt Cake Recipe

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★★★★★

4.7 from 59 reviews

This festive Cranberry Glaze Bundt Cake combines warm spices and bright citrus zest with fresh cranberries for a moist, flavorful dessert perfect for holiday gatherings. The cake is topped with a tangy cranberry glaze and decorated with sugared cranberries and rosemary sprigs for a beautiful, seasonal presentation.

Ingredients

Scale

Cake:

  • 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)

Sugared Cranberries & Rosemary:

  • 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

Cranberry Glaze:

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

Instructions

  1. Prepare the Pan: Arrange oven rack in center and preheat oven to 350°F (175°C). Generously butter a 10- to 12-cup Bundt pan, then coat with flour by spooning some in and shaking to cover, tapping out excess.
  2. Mix Sugars and Zest: In a large bowl, rub the granulated sugar and orange zest together with clean fingertips until fragrant. This releases the orange oils for enhanced flavor.
  3. Cream Butter and Sugars: Add softened butter and light brown sugar to the sugar-zest mixture. Using a handheld mixer on medium-high speed, beat until mixture is light and fluffy. Then add vegetable oil and continue beating until creamy and smooth.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully blend. Beat in vanilla extract until combined.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, kosher salt, baking soda, ginger, and nutmeg to evenly distribute all spices and leaveners.
  6. Mix Batter: Add the dry ingredient mixture to the butter mixture and beat just until there are a few dry streaks remaining; avoid overmixing. Pour in the buttermilk and beat until just combined. Gently fold in the cranberries to avoid breaking them.
  7. Bake the Cake: Transfer the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes until a toothpick or cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
  8. Cool and Remove Cake: Invert the cake onto a wire rack and let it cool completely before glazing.
  9. Make Sugared Rosemary: In a small saucepan over medium heat, bring water and 1/2 cup sugar to a boil. Remove from heat and add rosemary sprigs, stirring to coat them thoroughly. Using a slotted spoon, transfer rosemary to a wire rack spaced about 1 inch apart to dry.
  10. Make Sugared Cranberries: Pour cranberries into the sugar-water mixture in the pot and stir to coat. Using a slotted spoon, transfer cranberries to the wire rack to dry for 20 to 30 minutes.
  11. Coat with Sugar: Place the remaining 1/4 cup sugar in a medium bowl. Toss rosemary sprigs in sugar and return them to the wire rack. Toss cranberries in sugar as well and arrange them on the rack with the rosemary sprigs.
  12. Make Ahead Note: Sugared rosemary and cranberries can be made up to 3 days in advance. Store them in a container and refrigerate.
  13. Prepare Cranberry Glaze: In a medium bowl, mix confectioners’ sugar with cranberry juice, adding more juice one teaspoon at a time until the glaze easily falls off a spoon but still holds its shape for a few seconds.
  14. Glaze and Decorate Cake: Spoon the cranberry glaze evenly over the cooled cake. Decorate the cake with fresh cranberries and the sugared cranberries and rosemary for a festive finish.

Notes

  • Do not thaw cranberries before folding them into the batter to prevent color bleed and preserve texture.
  • Be careful not to overmix the batter once dry ingredients are added to keep the cake tender.
  • Sugared rosemary and cranberries add a beautiful decorative touch and a subtle herbal note.
  • Make sugared decorations ahead to save time on the day of serving.
  • Use fresh orange zest for maximum citrus flavor; avoid the bitter white pith.

Keywords: bundt cake, cranberry cake, holiday dessert, spiced cake, cranberry glaze, sugared cranberries, rosemary decoration

Find it online: https://flavorsbymaya.com/cranberry-glaze-bundt-cake-recipe/