Tips for Making the Best Orange Cranberry Cake
- Mix your cake batter just until the ingredients are incorporated. This will ensure your cake turns out tender and fluffy.
- Bake time can vary a lot based on your Bundt pan, so keep an eye on your cake and check in every 5 minutes once it's been in the oven for 55 minutes.
- To prevent the cranberries from floating to the top of the Bundt cake, give them a rough chop and toss them in flour before adding them into the batter.
- To ensure the cranberries are evenly distributed throughout the cake once it's baked pour 1/3 of the batter into the pan and add half the cranberries. Repeat this, then top with the rest of your batter.
- Butter and flour or grease your Bundt pan really well to help your Bundt cake pop out easily once it's baked.
- Use a serrated knife to level the bottom of your Bundt cake once it's fully cooled to help it sit flat on your cake stand or plate.
- Don't skimp on the orange zest or fresh orange juice! It really elevates the flavor of the cake, and is worth a bit of extra work :)
Yield
This orange cranberry Bundt cake recipe feeds about 20 people.
Using Different Types of Pans
I used this Bundt pan to make this cake, which has a 10-inch diameter and a capacity of 10 cups.
To make mini-Bundt cakes, fill each baking cavity 2/3 full and bake in a preheated 350 F / 175 C oven for about 20-25 minutes. The bake time can vary based on the size of cavity, so keep a close eye on them.
Bake time can also vary based on the size of your bundt pan. I recommend checking in on your cake every 5 minutes once it's been in the oven for 45 minutes.
How to Store This Orange Cranberry Bundt Cake
Store any leftover cake at room temperature in an airtight container for up to 3 days.
It can also be frozen (glazed or unglazed) for up to 1 month if stored in an airtight container.