Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

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Servings1 Bundt
Prep Time10 mins
Bake Time1 hr 15 mins

Ingredients

Cake

  • 4 cups Arrowhead Mills Organic All-Purpose Flour
  • 2 cups sugar
  • ½ cup unsalted butter softened
  • 1 ½ tablespoons vanilla extract
  • 3 tablespoons orange zest
  • 2 large eggs
  • 1 ½ cups orange juice freshly squeezed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups frozen cranberries

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice freshly squeezed
  • ½ teaspoon vanilla extract

Instructions

Cake

  • In a large bowl, combine dry ingredients and set aside.
  • In another large bowl, cream butter, sugar, zest and vanilla extract until light a fluffy. Add egg and whisk until smooth. Add orange juice and mix until combined.
  • Add half of dry mixture to your wet and stir with a wooden spoon until just moistened. Add remaining half of dry mixture and mix until just combined. (do not overmix!)
  • Gently fold in cranberries and pour batter into a well buttered and floured bundt pan.
  • Bake in a 350° F oven for 70-75 minutes or until golden and a tooth pick comes out clean. Remove from oven and allow to rest for 15 minutes in the pan before removing and placing on a cooling rack. Allow to cool completely before pouring on glaze.

Glaze

  • Combine all the ingredients until thoroughly combined. Drizzle over cooled bundt cake.
  • Slice and serve! Enjoy!
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