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Bundt cakes have captured the hearts of dessert lovers around the world, offering a delightful combination of flavor and visual appeal. Their unique shape and the ability to infuse a variety of flavors make them a versatile staple for any occasion, from casual family dinners to elegant celebrations. Among the myriad of bundt cake recipes, the Sunset Cranberry Orange Bundt Cake stands out as a perfect blend of tart and sweet flavors. This cake is not only a treat for the taste buds but also a feast for the eyes, showcasing the vibrant colors of fresh cranberries and oranges.

Cranberry Orange Bundt Cake

Indulge in the delightful flavors of the Sunset Cranberry Orange Bundt Cake, combining tart cranberries and zesty orange for a truly refreshing dessert. This recipe showcases the unique presentation of bundt cakes, making it an ideal choice for any occasion, from holiday gatherings to simple afternoon snacks. With a moist texture and stunning colors, this cake is not only delicious but also a feast for the eyes. Perfect for impressing guests or savoring a treat yourself!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

Zest of 2 medium oranges

1 teaspoon vanilla extract

1/2 cup fresh orange juice

1 1/2 cups fresh cranberries (or frozen cranberries, thawed)

1/2 cup chopped pecans or walnuts (optional)

1/2 teaspoon ground cinnamon (optional)

For the Orange Glaze:

1 cup powdered sugar

2-3 tablespoons fresh orange juice

Zest of 1 orange

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or use baking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Then, mix in the orange zest and vanilla extract.

          Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients with the buttermilk and orange juice, alternating between the two, until just combined. Be careful not to overmix.

            Fold in Cranberries and Nuts: Gently fold in the fresh cranberries and chopped nuts (if using) using a spatula.

              Pour into Bundt Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.

                  Cool: Remove from oven and let the cake cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

                    Prepare the Glaze: In a small bowl, mix powdered sugar, 2 tablespoons of orange juice, and orange zest until smooth. If the glaze is too thick, add more orange juice, one teaspoon at a time, until desired consistency is reached.

                      Glaze the Cake: Once the cake is completely cool, drizzle the orange glaze over the top of the bundt cake, allowing it to drip down the sides.

                        Serve and Enjoy: Slice the cake and serve with a cup of tea or coffee. Enjoy the delightful flavors of cranberry and orange!

                          Prep Time, Total Time, Servings: 20 min | 1 hr 20 min | 12 slices