Christmas Cranberry Bundt Cake
This Christmas Cranberry Bundt Cake blends citrus, cranberries, and a velvety cream cheese frosting to create a festive centerpiece dessert. Light yet indulgent, it's the perfect way to celebrate the season with cozy flavor and sparkle.
Equipment
- Bundt Pan or Two 8-inch Round Pans
- Mixing Bowls
- Electric Mixer
- Wire Rack
- Cake Stand or Plate
Ingredients
Cranberry Cake
- 250 g unsalted butter softened
- 250 g caster sugar superfine
- 4 large eggs
- 1 tsp vanilla extract
- 1 zest of clementine or mandarin orange
- 250 g all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 100 g fresh cranberries plus extra for garnish
Orange Cream Cheese Frosting
- 400 g full-fat cream cheese
- 300 ml double or whipping cream (36% fat)
- 65 g icing sugar
- 1 tbsp fresh orange juice
- 1 tbsp orange-flavored liqueur optional (Cointreau or Grand Marnier)
Instructions
- Preheat oven to 350°F (180°C). Butter a Bundt pan or two 8-inch pans well.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time. Stir in vanilla and citrus zest.
- In another bowl, sift flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in cranberries gently. Divide batter evenly into prepared pans.
- Bake for 30–35 minutes or until a cake tester comes out clean. Let cool for 20 minutes before removing from pans.
- Whip cream cheese, cream, icing sugar, orange juice, and liqueur until stiff and fluffy. If needed, whip cream separately and fold in.
- Layer and frost the cake. Add decorations such as sugared cranberries or orange zest curls.
Notes
To make sugared cranberries, dip fresh cranberries in sugar syrup and roll in fine sugar. Let dry before using as garnish.