Thanksgiving Cranberry Orange Bundt Cake is a bright and festive dessert that brings a burst of flavor to the holiday table. I remember my aunt baking one each Thanksgiving—the citrusy aroma of fresh orange zest mixed with the tart cranberries made the whole house smell like the holidays. The moist cake, sweet glaze, and pop of ruby-red cranberries make this dessert as stunning as it is delicious.
Groceries
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 cup sour cream or plain Greek yogurt
½ cup fresh orange juice
2 tbsp orange zest
1 tsp vanilla extract
2 cups fresh or frozen cranberries (tossed in 1 tbsp flour)
1 cup powdered sugar (for glaze)
2–3 tbsp orange juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Mix in sour cream, orange juice, zest, and vanilla.
- Gradually fold in dry ingredients until just combined.
- Gently fold in cranberries coated in flour.
- Pour batter into Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack.
- For glaze, whisk powdered sugar with orange juice and drizzle over cooled cake.
Substitutions
Use lemon zest and juice instead of orange for a lemon-cranberry cake.
Replace sour cream with buttermilk for a lighter texture.
Swap cranberries with dried cranberries (reduce sugar slightly).
Add chopped walnuts or pecans for extra crunch.
Equipment
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Bundt pan
Whisk
Oven
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months without glaze. Add glaze after thawing.
Reheating: Serve at room temperature or warm slices slightly in the microwave.
Top Tips
Coat cranberries in flour to prevent them from sinking.
Don’t overmix batter to keep cake light and tender.
Let cake cool fully before glazing.
Decorate with sugared cranberries for a festive touch.
FAQs
Can I make this cake ahead of time?
Yes, bake a day before and glaze just before serving.
Can I use frozen cranberries?
Yes, use straight from frozen—no need to thaw.
Why is my cake dense?
Overmixing or too much liquid can make the cake heavy.
Can I double the glaze?
Yes, for a sweeter and more dramatic presentation.