Christmas Cranberry Orange Cake

Christmas Cranberry Orange Bundt Cake

Merry Christmas to you and your family! On Christmas we celebrate 2 holidays, Christmas and my mom’s birthday. It has been a long standing tradition that I bake a holiday birthday cake for her every year. This year she picked this cranberry orange cake. Of course this cake can be prepared for any occasion, but for this occasion it will be a birthday cake. Not your average birthday cake, but since it is a duel holiday celebration it will be a Christmas and birthday cake.

This makes for a perfect dessert after a delicious and beautiful meal for the holiday season and it also is best with a coffee in the morning with breakfast. We serve this cake as a breakfast birthday cake. Just sweet enough and really yummy with a mimosa and or a coffee. This bundt cake is tart, sweet from the glaze, and moist. Literally a great holiday treat to enjoy! 

Christmas Cranberry Orange Bundt Cake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 12 TBLS Unsalted Butter room temp
  • 3/4 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 2 whole large Eggs
  • 2 Egg Whites whipped
  • 1/2 cup Orange Juice
  • 1/3 cup Sour Cream
  • 2.5 cups All purpose flour
  • 1.5 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 cup Cranberries


  • 1 cup Powdered Sugar
  • 3 TBLS Milk

Candied Cranberries

  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 cup Cranberries


  • 1. Preheat the oven to 350 degrees and lightly grease with some butter and flour a bundt cake. Set this aside.
    2. In a stand mixer with paddle attachment cream together the butter and cane sugar for 1 minutes. With a spatula scrape down the side of the bowl. Add the 2 whole eggs, vanilla extract, and sour cream. Mix this together on low until it all comes together about 30-45 seconds. 
    3. In a separate bowl measure and mix the flour, salt, baking powder, and baking soda. While the mixer is on low slowly add the flour mixer alternating with orange juice and flour.
    4. In another bowl whip the egg whites until they reach soft stiff peaks. Once you have whipped the egg whites and the cake batter is made fold in the egg whites and the 1 cup of fresh cranberries. Gently pour the cake batter into the greased bundt pan. Bake in the oven for 38-40 minutes until the center of the cake is fully cooked. 
    5. Remove he cake from the oven and allow it to cool for 10 minutes in the pan. Then carefully flip it onto a cooling rack. 
    6. While the cake is cooling prepare the candied cranberries. In a sauce pan bring the 1/2 cup water and 1/2 cup sugar to a simmer. Once the sugar has dissolved turn the heat off and add the cranberries. Coat the cranberries with the simple syrup. Remove the coated cranberries with a slotted spoon and place them on a rack. Let them sit for 1 hour. Once the cranberries have set for 1 hour coat them lightly with cane sugar. 
    7. To prepare the glaze whisk together the powdered sugar with the milk. Then pour and spread it evenly on the cooled bundt cake. The glaze will fall  down the cake slightly. Keep some of the glaze as “glue” for the candied cranberries. Let the glaze set for 30 minutes. 
    8. To decorate the cake with the candied cranberries dip it just a little in the reserve glaze and place on the cake. 

Happy Holidays! 

About the Author

Alexandra Golovac, Health Coach

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