I love to bake with cranberries during the holidays because they add a bright, tart flavour and a pretty pop of colour to baked goods. This cranberry bundt cake is super moist and tender thanks to the addition of buttermilk to the batter. I like to add Grand Marnier or rum to this recipe for a splash of holiday cheer…but orange juice is a great substitute for the liqueur.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs, at room temperature
- 2 tsp vanilla extract
- 1/3 cup Grand Marnier, rum or orange juice
- grated zest from one orange
- 1 cup buttermilk
- 2 cups fresh cranberries
- 1 cup powdered sugar
- 3-4 tbsps orange juice
- Preheat oven to 350F and grease a Bundt cake or ring cake pan with nonstick cooking spray.
- In a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat together the oil and sugars.
- Add the eggs, one at a time, until fully incorporated.
- Mix in the vanilla, orange zest and Grand Marnier.
- Reduce mixer speed to low and slowly add in the flour mixture alternating with the buttermilk.
- Stir in the cranberries.
- Pour batter into prepared pan and bake for 45-50 minutes, until a toothpick inserted in centre of cake comes out clean. Cool cake completely on wire rack before glazing.
- For the glaze: In a small bowl, whisk together the powdered sugar and the orange juice. If the glaze is too thin, add a little more sugar. If it’s too thick, add more juice. Drizzle glaze over completely cooled cake.