Cranberry Orange Bundt Cake

  • Yield: 10-12 servings

A great coffee accompaniment for unexpected Thanksgiving or Holiday guests...or even to celebrate “National Bundt Day” (November 15).


8ounces fresh or frozen cranberries
1/2cup water
2/3cup sugar
1/2teaspoon almond extract
1/4cup orange juice
1 1/2cups all-purpose flour
2teaspoons baking powder
1teaspoon baking soda
1teaspoon salt
1cup butter, softened
1cup sugar
3-- eggs
1teaspoon almond extract
1cup sour cream
-- Grated zest of 1 orange
Lemon-Orange Glaze:
1/4cup orange juice
-- Juice of 1/2 lemon
1/3cup sugar


  1. Preheat oven to 350F. Grease a 12-cup Bundt pan with butter and dust with flour.
  2. To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact (roll gently in sugar, if desired). Allow mixture to cool to room temperature.
  3. To prepare the cake, combine flour, baking powder, baking soda and salt.
  4. Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
  5. Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter carefully over filling.
  6. Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan at least 10 minutes before inverting onto a serving plate.
  7. To prepare the glaze, place orange juice, lemon juice and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
  8. While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries.

Recipe by Susanna Short, from Bundt Cake Bliss ( Minnesota Historical Society Press, 2007).