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Cranberry Glaze Bundt Cake Recipe

★★★★★

4.8 from 69 reviews
  • Author: Thomas
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

This Cranberry Glaze Bundt Cake is a festive and flavorful treat perfect for holiday celebrations. The moist cake is infused with warm spices like cardamom, cinnamon, and ginger, and studded with tart cranberries. It’s topped with a sweet and tangy cranberry glaze and adorned with sugared cranberries and rosemary sprigs for a beautiful, elegant 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
  • Zest of 1 large orange
  • 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 to 8 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 rack in the center of the oven and preheat to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with butter, sprinkle with flour, shake to coat all surfaces, and tap out excess flour. This ensures the cake won’t stick.
  2. Make the Sugar and Butter Mixture: In a large bowl, rub granulated sugar and orange zest together with clean fingertips until aromatic. Add softened butter and brown sugar. Using a handheld mixer at medium-high speed, beat until the mixture is light and fluffy. Add vegetable oil and continue beating until creamy and smooth.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in pure vanilla extract thoroughly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cardamom, ground cinnamon, kosher salt, baking soda, ground ginger, and ground nutmeg until evenly combined.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, beating only until a few dry streaks remain. Pour in the buttermilk and beat just until combined, ensuring not to overmix.
  6. Fold in Cranberries and Bake: Gently fold in the fresh or frozen cranberries. Transfer the batter to the prepared Bundt pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Prepare Sugared Cranberries and Rosemary: In a small pot over medium heat, bring water and 1/2 cup granulated sugar to a boil. Remove from heat. Stir in rosemary sprigs to coat them in the syrup. Using a slotted spoon, transfer rosemary to a wire rack, spacing them about 1 inch apart.
  8. Coat Cranberries: Pour fresh or frozen cranberries into the sugar syrup and stir to coat. Using the slotted spoon, transfer cranberries to the wire rack and let dry for 20 to 30 minutes.
  9. Sugar the Rosemary and Cranberries: Place the remaining 1/4 cup granulated sugar in a medium bowl. Toss the rosemary sprigs in the sugar to coat, then return them to the wire rack. Toss the cranberries in the sugar as well and arrange them alongside the rosemary on the rack.
  10. Make-Ahead Tip: Sugared rosemary and cranberries can be prepared up to 3 days in advance and stored in a container in the refrigerator.
  11. Prepare Cranberry Glaze: In a medium bowl, whisk confectioners’ sugar with cranberry juice, adding the juice one teaspoon at a time until the glaze flows easily off a spoon but still holds its shape for a few seconds.
  12. Glaze and Decorate Cake: Spoon the cranberry glaze over the completely cooled Bundt cake, allowing it to drip down the sides. Decorate the cake with fresh cranberries and the sugared cranberries and rosemary sprigs for an elegant finishing touch.

Notes

  • Make sure not to overmix the batter once you add the dry ingredients to avoid a dense cake.
  • Use frozen cranberries straight from the freezer to prevent bleeding in the batter.
  • For best results, cool the cake completely before applying the glaze to prevent it from melting off.
  • Sugared rosemary and cranberries add a beautiful decorative touch and can be prepared days in advance.
  • If cranberry juice is not available, substitute with another tart juice such as pomegranate or cranberry cocktail.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Bundt cake, cranberry cake, holiday dessert, spiced cake, cranberry glaze, sugared rosemary, festive cake

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