Cranberry Orange Cardamom Bundt Cake

A welcome addition to any holiday gathering, this festive Cranberry Orange Cardamom Bundt Cake is flecked with whole tart cranberries throughout and finished with a simple cranberry-orange glaze. Each buttery bite is moist and packed with the flavors of the season!

Recipe by: Joan Repato 

Level of Difficulty: Easy

Prep Time: 30 Minutes

Cook Time: 55-60 Minutes

Yield: 1 Bundt Cake

Ingredients:

Cranberry Orange Bundt Cake

Wet Ingredients:

 3                       Eggs, room temperature     

400g                  Granulated sugar

170g                  Unsalted butter, melted and cooled (plus more to grease pan)

80mL                 Light olive oil or vegetable oil

20g                    Orange Flavor Paste

237g                  Buttermilk

Dry Ingredients:

2g                      Ground cardamom

375g                  All purpose unbleached flour

4.6g                   Baking powder

3g                      Baking soda

3.7g                   Fine salt

5g                      Orange zest (zest of 1 orange)

200g                  Fresh cranberries, rinsed and dried

OR

150g                  Unsweetened dried cranberries, rehydrated *see recipe notes

Cranberry Orange Glaze:

180g                 Powdered sugar, sifted

50-60g              Freshly squeezed orange juice

10g                   Cranberry Flavor Paste

Garnishes and Special Equipment:

Red Cherry Berry (optional)

Sugared fresh cranberries (optional)

Blossom Curls, White (optional)

White Holly Sprig chocolate décor (optional)

White Chocolate Crispearls (optional) 

Bundt Cake Pan

Zester or microplane

Sifter

Instructions:

Cranberry Orange Bundt Cake:

1.) Preheat oven to 350°F. Butter bundt pan generously and sift flour all over the pan. Tap out excess flour.

2.) In a stand mixer with a whip attachment, whip together eggs and sugar on high speed until mixture is pale yellow in color.

3.) Add melted butter, then olive oil, then Orange Flavor Paste. Last, mix in the buttermilk. Mix all ingredients until well combined.

4.) In a separate bowl, whisk together the dry ingredients: ground caradmom, flour, baking powder, baking soda, salt, and orange zest.

5.) Coat fresh or rehydrated cranberries in about 10g of the flour mixture.

6.) In your stand mixer, add remaining dry ingredients to the wet ingredients on low speed until well combined. 

7.) Fold flour coated cranberries into the batter.

8.) Pour batter into your prepared bundt pan. Bake at 350°F for 55-60 minutes, until a toothpick comes out mostly clean. Cool bundt cake on a wire rack for 15 minutes, then invert cake onto rack. Allow to cool completely before drizzling with Cranberry Orange Glaze.

Cranberry Orange Glaze:

1.) In a small bowl, whisk together powdered sugar, 50g of orange juice, and Cranberry Flavor Paste. You can add the remaining 10g of orange juice if you prefer a thinner glaze.

2.) Pour glaze over the cooled bundt cake. If desired, garnish with candied cherries or sugared fresh cranberries. For added texture and visual appeal, sprinkle on some White Chocolate Crispearls, Blossom Curls, or decorate with Holly Sprig chocolate plaques.

Pictured Above: Bursting with whole tart cranberries and drizzled with cranberry-orange glaze, every slice of this bundt cake is a flavorful ode to the holiday season.

Recipe Notes:

*If Using Dried Cranberries: To rehydrate dried cranberries, place in 100g of hot water, stirring occasionally until fully rehydrated. Drain excess water.

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