Cranberry Orange Bundt Cake for Thanksgiving and Christmas

Tart cranberries and bright orange are the flavour pair of the season, and a bundt cake is the easiest way to show them off. This cranberry orange bundt is buttery and tender with a sour cream crumb, studded with ruby berries and finished with a sweet-tart orange glaze. It looks impressive on a Thanksgiving or Christmas table, yet it is a simple one-bowl style batter with no mixer tricks.

Why cranberries and orange work so well

Fresh cranberries are very tart and slightly bitter on their own. Baked into a sweet, rich batter they burst into little pockets of juicy fruit, and orange zest adds a floral, citrusy perfume that makes the whole cake taste brighter. Fresh cranberries are in shops from October to December in the US, UK and Canada; the rest of the year, frozen berries work equally well.

Tips for a tender, even cake

• Use room-temperature ingredients. Butter, eggs and sour cream blend smoothly when they are not cold, which gives a finer crumb.
• Rub the zest into the sugar. Massaging orange zest into the sugar with your fingertips releases the citrus oils and flavours every bite.
• Toss the berries in flour. A spoonful of flour stops the cranberries sinking to the bottom of the pan. Do not thaw frozen berries first.
• Grease the pan well. Brush every groove with soft butter, then dust with flour, or use a baking spray that contains flour.
• Cool for 15 minutes only. Turn the cake out while it is still warm so it releases cleanly, then glaze once it is fully cool.
• Do not overmix. Stir the flour in until just combined to keep the cake soft rather than tough.

Variations

• Add nuts: fold in half a cup of chopped pecans or walnuts.
• Warm spice: a teaspoon of cinnamon or a pinch of cardamom suits the season.
• White chocolate: add half a cup of white chocolate chips for a sweeter cake.
• Loaf or muffins: bake in two loaf pans for about 45 minutes, or in a muffin tin for about 22 minutes.
• Dairy swap: plain full-fat Greek yogurt can replace the sour cream.

Serving ideas for the holiday table

Serve slices with whipped cream or vanilla ice cream, or alongside a pot of hot tea or coffee after dinner. For a festive look, scatter a few sugared cranberries and thin strips of orange peel over the glaze. It sits happily next to pumpkin pie and apple pie on a Thanksgiving dessert table, and it travels well if you are bringing a dish to someone else’s home.

Make ahead and storage

This cake is even better the next day, so bake it a day or two ahead. Keep it covered at room temperature for up to 3 days, or in the fridge for up to 5 days (bring slices to room temperature before serving). Unglazed, the cake freezes well for up to 2 months: wrap it tightly, thaw overnight in the fridge, then glaze.

Allergy note: this cake contains wheat, eggs and dairy.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.