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–+ servings
Cranberry Glaze Bundt Cake

Moist and Festive Cranberry Glaze Bundt Cake Recipe

This Cranberry Glaze Bundt Cake features a moist texture and a stunning glaze, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter can be substituted with margarine or vegan butter
  • 3 cups All-Purpose Flour ensure proper measurement
  • 1 cup Granulated Sugar optionally replace with coconut sugar
  • 1/2 cup Light Brown Sugar adds moisture and caramel flavor
  • 1/2 cup Vegetable Oil can be swapped with melted coconut oil
  • 3 Large Eggs acts as a binder
  • 1 tablespoon Pure Vanilla Extract use imitation vanilla as an alternative
  • 1 teaspoon Baking Powder ensure freshness
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Ground Cinnamon substitute with pumpkin pie spice
  • 1/2 teaspoon Ground Nutmeg substitute with pumpkin pie spice
  • 1 pinch Kosher Salt can use regular salt
  • 1 cup Buttermilk can substitute with milk or non-dairy milk with vinegar
  • 2 cups Fresh or Frozen Cranberries fresh is best, but frozen can be used
For the Glaze
  • 1 cup Confectioners’ Sugar consider powdered erythritol for a sugar-free version
  • 1/4 cup Cranberry Juice use 100% juice for a healthier option
  • 1 tablespoon Water
For Garnish
  • 1 Sugared Cranberries optional but enhances presentation
  • 1 Rosemary Sprigs can be omitted

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with unsalted butter.
  2. In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar for 3-4 minutes until light and creamy.
  3. Add 3 large eggs one at a time, mixing well after each addition, then stir in 1 tablespoon of pure vanilla extract until combined.
  4. In a separate bowl, whisk together 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of kosher salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with 1 cup of buttermilk, mixing on low speed just until combined.
  6. Gently fold in 2 cups of cranberries into the batter using a spatula.
  7. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then invert onto a cooling rack.
  9. Prepare the cranberry glaze by whisking together 1 cup of confectioners’ sugar and 1/4 cup of cranberry juice until smooth.
  10. Once the cake is completely cool, drizzle the cranberry glaze over the top and garnish with sugared cranberries and rosemary sprigs if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store unfrosted cake at room temperature for up to 3 days. Frosted cake can be kept in the fridge for up to 5 days, and unfrosted cake can be frozen for up to 3 months.

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