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.

Looking for more cranberry recipes? Check out my Cranberry Orange & White Chocolate Cookies and Cranberry Trifle!

Ingredients:

• 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

Orange glaze:

• 1 cup powdered sugar
• 3-4 tbsps orange juice

Method:

1. Preheat oven to 350F and grease a Bundt cake or ring cake pan with nonstick cooking spray.
2. In a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat together the oil and sugars.
4. Add the eggs, one at a time, until fully incorporated.
5. Mix in the vanilla, orange zest and Grand Marnier.
6. Reduce mixer speed to low and slowly add in the flour mixture alternating with the buttermilk.
7. Stir in the cranberries.
8. 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.
9. 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.