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Description: Bundt cakes have become my new favourite simply because of the beautiful design it ends up creating. Wanted to go with a slightly lighter cake this time so thought I will continue with the Christmas theme and make best use of the seasonal fresh fruits. The cake turned out fab and thankfully I managed to make best use of my impulse buy of a tonne of cranberries.

Ingredients for cake:

  • 2, 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1, 1/3 cups sugar
  • 2 tbsp fresh orange zest
  • 140g unsalted butter, at room temperature
  • 3 medium eggs
  • 1 cup buttermilk (1 tbsp vinegar + 1 cup milk)
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 1, 1/4 cups fresh cranberries, chopped

Sugared Cranberries:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 cup fresh cranberries
  • 1/4 cup sugar (or more) – for rolling

Servings 10 mini Bundt Cakes or 1x 10 cup Bundt Cake


  • Preheat the oven to 180C. Grease the bundt pan well with butter and flour.
  • Flour Mix - Combine the flour, baking powder, baking soda, salt & set aside. Reserve 1 tbsp of this mixture to toss cranberries which will keep them from sinking in the batter.
  • Butter Mix - Beat butter, sugar & orange zest with an electric whisker until pale and fluffy. Add in the eggs one at a time, mixing well after each addition.
  • Buttermilk Mix - Combine buttermilk, orange juice & vanilla.
  • Add flour mix & buttermilk mix alternatively to butter mix in 3 additions until just incorporated. Toss cranberries with reserved 1 tbsp of flour mixture & gently fold them into the batter.
  • Transfer the batter into your bundt pan/mini pans up to 3/4 of the pan. Tap gently to remove bubbles & smooth the top of the batter to ensure a flat bottom of each cake. Bake at 180C for 20 minutes (for mini cakes) & for 30 minutes (for standard Bundt cake) or until the cake is golden & an inserted toothpick comes out clean. Cool in the pan for 20-30 minutes & then carefully invert and tap the cake out onto a cooling rack. Allow cakes to cool completely before glazing.
  • Combine sugar & water & boil for a couple of minutes. Remove from heat and stir cranberries in. Transfer cranberries onto a parchment paper & separate cranberries to ensure they don't dry in clumps. Allow to dry for around 30 mins. & then roll the cranberries in sugar until completely coated.
  • Combine melted butter, icing sugar, vanilla, 2 tbsp of milk. Adjust consistency with more milk, if required. Pour the glaze on the cake & top with sugared cranberries.
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