Cranberry Orange Bundt Cake

An easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish.

4 cups all-purpose flour 
1 tablespoon baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

2 tablespoons grated orange zest 

2 cups granulated sugar 

1/2 cup unsalted butter, softened 

2 eggs 

1 tablespoon of vanilla extract 

1 ½ cups orange juice 

2 cups fresh or frozen cranberries 

For the glaze: 

1 cup powdered sugar  

1 to 1 ½ tablespoons orange juice 

• Preheat the oven to 350 degrees F (175 degrees C). 
• Grease and flour a bundt pan. 
• Whisk together flour, baking powder, baking soda, and salt. 
• In a large bowl, mix together the sugar and orange zest until fragrant. 
• Add in the butter and mix until well combined
• Stir in the egg and combine until smooth. 
• Stir in orange juice and vanilla. 
• Beat in flour mixture until just moistened (DO NOT OVERMIX)
• Fold in cranberries. 
• Pour into prepared pan. 
• Bake for about 70-75 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. 
• Let stand 10 minutes; turn out onto a wire rack to cool. 
• When the cake is thoroughly cooled, whisk together the powdered sugar and orange juice
• Add more orange juice or more powdered sugar as needed to achieve your desired consistency. 
• Spread or drizzle the glaze over the cake

Recipe: My Baking Addiction