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Cranberry Orange Bundt Cake
Tart cranberries and bright orange zest swirl through a tender butter cake, crowned with a sweet glaze.
★★★★☆
(67 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time15 min
Bake time1 hr 5 min
Total time5 hr 30 min
Makes12
Ingredients
1
3 cups (375g) all-purpose flour (spooned & leveled)
2
2 and 1/2 teaspoons baking powder
3
1 and 1/4 teaspoons salt
4
1 and 1/4 cups (20 Tbsp; 283g) unsalted butter, softened to room temperature
5
1 cup (200g) packed light or dark brown sugar
6
1/2 cup (100g) granulated sugar
7
2 Tablespoons fresh orange zest
8
5 large eggs, at room temperature
9
1/2 cup (120g) full-fat sour cream, at room temperature*
10
2 teaspoons pure vanilla extract
11
1/2 cup (120ml) milk, at room temperature
12
1/4 cup (60ml) fresh orange juice*
13
1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*
14
2/3 cup (135g) packed light or dark brown sugar
15
2 teaspoons ground cinnamon
16
1 and 1/2 cups (180g) confectioners’ sugar
17
3-4 Tablespoons (45-60ml) fresh orange juice*
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