This post is in partnership with Clabber Girl® Baking Powder and Baker’s Joy® Non-Stick Baking Spray. As always, all opinions and recipes are my own. Visit BakingAtHome.com to explore hundreds of recipes, tips, tricks, and hacks to help you discover your true kitchen potential. #BakingAtHome

Overview

• Skill Level: Intermediate
• Components Used: Classic Pound Cake, Powdered Sugar Glaze
• Techniques Used: The Creaming Method for Cakes

I wanted to create a beautiful fall dessert that would be the centerpiece of any dinner table but required very little effort. I landed on an Orange Cranberry Cake because I love how well tart cranberries pair with the bright pop of orange. 

I decided to flavor my pound cake master recipe with a good dose of orange and fresh cranberries. A classic pound cake is a beautiful blank canvas to flavor with all kinds of add-ins to create endless variations. However, sometimes it’s a bit too dense for what I’m looking for. To create a much fluffier and lighter texture I decided to add Clabber Girl® Baking Powder to the formula. And when I tell you it delivered, I mean it!

Clabber Girl Baking Powder

Clabber Girl® Baking Powder is the #1 brand of baking powder in America and has been around since 1850! Generation after generation has turned to Clabber Girl because it is always reliable to increase the volume and lighten the texture of baked goods. 

Baking powder is a complete leavening system, meaning that it does not require the presence of an acidic ingredient in the recipe, like baking soda does, in order to properly leaven your baked goods. You can rest assured that as soon as it is added to your batter it will start doing its job!

Baker’s Joy Non-Stick Baking Spray

I also decided to bake the cake in a bundt pan because the pan itself creates a stunning cake without needing cake decorating skills! That is assuming that it will release from the pan with the design intact! 

Fortunately, Baker’s Joy® Non-Stick Baking Spray is the fail-proof tool to ensure this happens. The spray has flour in its formula creating the perfect coating for your pan so that your cake will release with ease every time. 

Why You Will Love this Orange Cranberry Cake

• The orange flavor is fully present! It isn’t just a hint or orange! 
• The texture is incredibly moist and fluffy! 
• The look of the cake is a show stopper without any extra effort! 
• The outside of the cake gets slightly crisp which contrasts perfectly with the light interior! 

This has absolutely become my favorite fall dessert. I even wowed my husband who isn’t typically a fan of fruit-flavored desserts!

Tips for Success

1. Room Temperature Ingredients: Like most butter based cakes, this recipe utilizes The Creaming Method for Cakes. It is extremely important that your ingredients are truly at room temperature with this method to get the best cake texture! 
2. Spray the Pan Liberally: Make sure you get in every nook and cranny when you spray your pan so that your design stays beautifully intact! 

Allow to Cool Fully: Give the cake at least 2 hours to cool before slicing! Slicing warm cake will result in a gummy texture and it will stale much more quickly!

Continue to Content

Print

Yield: 12 Servings

Festive Orange Cranberry Bundt Cake

Prep Time 25 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 30 minutes

This cranberry orange bundt cake is incredibly light, tender, and moist. The bright orange flavor pairs perfectly with fresh cranberries to make a festive fall desert that looks stunning with very little effort!

Ingredients

• 240 grams (2 cups) all-purpose flour
• 2 teaspoons Clabber Girl® Baking Powder
• ¼ teaspoon fine sea salt
• 227 grams (1 cup, 2 sticks) unsalted butter, room temperature
• 300 grams (1 ½ cups) granulated sugar
• 2 tablespoons orange zest
• 1 teaspoon Spice Island Pure Vanilla Extract
• 200 grams (4 large) eggs, room temperature
• 57 grams (¼ cup) milk, room temperature
• 2 tablespoons orange juice
• 250 grams (2 cups) fresh or frozen cranberries
• Baker's Joy® Non-Stick Baking Spray

Instructions

Prep: 

1. At least 30 minutes before mixing the batter, take the butter, eggs, and milk out of the refrigerator to come to room temperature. It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.
2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C

To make the cake batter: 

1. Dry Ingredients: In a medium bowl, sift the flour and baking powder together. Add the salt, whisk together, and set aside. 
2. Wet Ingredients: Combine the milk with the orange juice and set aside.
3. Cream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter until fluffy. Add the sugar and cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing. Add the orange zest and mix to combine.
4. Eggs: Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process. With the mixer running, add the vanilla.
5. Alternate Wet & Dry: Alternate adding the dry ingredients into the bowl in three additions with the wet ingredients in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated. 
6. Cranberries: Fold the cranberries into the batter until evenly distributed.
7. Pan: Liberally spray a 10 or 12 cup bundt pan with Baker's Joy Non-Stick Baking Spray. Transfer the batter to the pan and gently tap on the counter to release any air bubbles.
8. Bake: Place the cake pan on a baking sheet and place in the oven at 350°F/175°C for 55-65 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs. 
9. Cool: Set the pan on a cooling rack and allow the cake to cool for 10 minutes before carefully turning out of the pan to fully cool on the cooling rack.
10. To Make the Glaze: Whisk together the powdered sugar and orange zest with enough orange juice until you have a pourable glaze. Drizzle over the cooled cake before serving.  
11. Store: Wrap leftover cake in plastic wrap and keep at room temperature for up to 3 days.

Notes

• Sugared cranberries and rosemary can be made the same way by dipping them in simple syrup and then coating them with granulated sugar. Follow the homemade sugared cranberry or sugared rosemary tutorial for detailed instructions.

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