A Cranberry Bundt Cake is a type of cake that is made with cranberries, which gives it a tangy and slightly tart flavor.

Cranberries can be fresh or frozen and can be added to the batter or used to make a glaze or frosting.

It is typically made in a Bundt cake pan, which gives the cake its distinctive ring shape. The cake can be paired with a variety of frostings or glazes, such as a lemon or a cream cheese frosting.

It is a delicious and unique twist on traditional cakes, and is perfect for special occasions or as a dessert for a autumn or winter meal.


3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup unsalted butter, 2 cups granulated sugar,

4 large eggs, 1 cup fresh or frozen cranberries, 1/2 cup whole milk, 1 teaspoon vanilla extract, Orange glaze (optional)


Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or baking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, beat the butter and sugar together until light and fluffy.

Beat in the eggs one at a time, then stir in the cranberries. Gradually mix in the flour mixture and the milk, alternating between the two, until just combined.

Stir in the vanilla extract. Pour the batter into the prepared Bundt pan and smooth out the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

Once the cake is cooled, you can make the glaze by mixing powdered sugar, orange juice and zest, and a little bit of milk or cream together until smooth. Then drizzle the glaze over the top.