Guys we’re less than a week away from Christmas!! How do the holidays creep up on us so fast EVERY YEAR? Time to soak it all in and enjoy all the season has to offer! I truly love all the decorations, Christmas lights, FOOD (like this Cranberry Orange Bundt Cake!), movies and overall holiday spirit.
Speaking of movies, I’m totally slacking on the holiday movie front this year. I’ve managed to watch Elf twice (one of my favs!), pop in on the Griswold family, and catch bits and pieces of other movies on tv but seriously this is pathetic! Gotta make time for some of my other favorites, like Home Alone, It’s a Wonderful Life and Love Actually! And obviously can’t forget about the classic A Christmas Story. I know I’m forgetting other wonderfully cheesy holiday films too, but let’s start here, ok?
Maybe some of you will be binging on holiday movies like me over the next week. If you do you’re certainly going to need a snack… And what’s a better snack than a holiday cake to really set the mood! Enter this delightfully moist, tart and subtly spiced Cranberry Orange Bundt cake.
Cranberry and orange are a great duo that doesn’t get as much spotlight as it deserves. Other than cake or cupcakes I think I want to try out the combo in some sort of cocktail or scone for sure. But as usual I’m getting ahead of myself…let’s chat about this marvelous Bundt cake first.
What I love about Bundt cakes especially is they don’t require much effort to have a great appearance. A dusting of powdered sugar or a drizzle of glaze is all you need to finish it off. Or you can let the pan do all the work and really show off the awesome shape. I just have a simple shaped Bundt pan currently, but I’ve seen so many fun and unique designs it makes me want to have a few different ones for options.
The batter for this particular cake whips up quickly so it’s perfect for when you want something special with minimal effort. All you need is some patience for the longer baking time. It should be no problem filling up that time with all the Christmas movies you’re watching though, right?! 😉 Who’s with me?!
- 4 eggs
- 1½ cups granulated sugar
- 1½ cups plain greek yogurt
- ⅔ cup vegetable oil
- 1½ TBS orange zest
- 1 TBS vanilla extract
- 2½ cups all purpose flour
- 1 TBS baking powder
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp allspice
- ¾ tsp salt
- ½ cup fresh orange juice
- 2 cups cranberries (fresh or frozen, do no thaw if frozen)
- 2¼ cups sifted powdered sugar
- ½ - 1 TBS orange zest
- 1 TBS orange juice
- 1-3 TBS whole milk
- Preheat oven to 350°F and generously grease a 9 or 10 cup Bundt pan.
- In a stand mixer, using the paddle attachment, beat eggs and sugar together until light and fluffy, a few minutes. Next add greek yogurt, oil, zest and vanilla and mix on low to medium speed until combined. Stopping to scrape down sides of the bowl as necessary.
- In a separate bowl, whisk together flour, baking powder, spices and salt. With mixer on low speed, gradually add dry ingredients to egg/sugar mixture, alternately with the orange juice, beginning and ending with the dry ingredients. Beat until just combined. Fold in cranberries.
- Pour batter into prepared Bundt pan.
- Bake for 1 hour to 1 hour and 15 min, or until a skewer inserted in the middle of the cake comes out clean.
- Let cool in pan about 30 minutes before removing and letting cool completely.
- In a small bowl, whisk powdered sugar, zest, and orange juice until smooth. Begin adding milk, about a tsp at a time, until you reach the desired consistency.
- Pour glaze over cake and let set before slicing.