Orange Cranberry Bundt Cake
A moist and flavorful bundt cake combining the bright citrus notes of orange with sweet-tart dried cranberries, finished with a Grand Marnier glaze. Perfect for special occasions or holiday entertaining.
Ingredients
- •1 spray Vegetable oil cooking spray
- •3 cups all-purpose flour
- •2 cups granulated sugar
- •1 tablespoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •4 whole eggs
- •¾ cup lowfat buttermilk
- •½ cup olive oil
- •⅓ cup freshly squeezed orange juice
- •2 teaspoons orange zest
- •1 teaspoon vanilla extract
- •½ cup dried cranberries
- •1 cup confectioners sugar
- •3 tablespoons Grand Marnier orange liqueur
Cooking Instructions
- 1.
Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.
55 min
