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Orange Bundt Cake With Cranberry Glaze
10 mins Prep Time
1 hours 5 mins Cook Time
This is a beautiful bundt cake with so much bright, fruity flavour in every bite and every element that goes into making the cake. Not only is there orange zest in the cake, but the cake is also flavoured with orange blossom water, soaked in orange blossom syrup and is then topped off with a sweet, tart and slightly bitter but vibrant cranberry glaze. To add a bit of extra texture and give the crumb more volume, there is also cornmeal added to the batter. I am obsessed with this cake and it can definitely be used as a beautiful centrepiece show-stopper. In the past, I have even gone the extra mile and decorated the cake with homemade candied orange slices. This cake can be sliced and stored in an airtight container for up to 3 days. I have also sliced the cake, wrapped each slice individually with plastic wrap and placed it in the freezer. Whenever I want a snack, I just take out an individually wrapped slice, leave it to thaw and enjoy. Check this out if you are looking for a tasty cake recipe to add to your list.
Directions
Cake
10 Steps
Step 1
Preheat oven to 350°F. Prepare a bundt pan by greasing generously with butter and adding about 1 tablespoon of flour in pan, shaking it around to coat entire pan. Remove the excess flour that does not stick to buttered pan.
Step 2
In a medium bowl, mix your flour, cornmeal and baking powder, set aside.
Step 3
Add sugar, oil, vanilla, orange blossom water, salt and orange zest in a stand mixer. Add your eggs one at a time and mix until combined. Add your dry ingredients, milk and orange juice to oil and egg mixture. Mix well on medium for at least 1 and a half minutes until everything is evenly combined. You may need to scrape the sides to make sure everything it mixed well.
Step 4
Pour your batter into prepared bundt pan and bake for 60 to 65 minutes or until a tooth pick inserted comes out clean. If your cake browns too fast, tent with tin foil.
Step 5
When ready, let cool in pan for at least 10 minutes while you make the orange blossom syrup. Add powdered sugar, orange juice, melted butter, vanilla extract, orange blossom water and salt in a small saucepan, heat up just until it starts to boil. Remove immediately.
Step 6
When orange blossom syrup is made reserve about 4 tablespoons of syrup and set aside. Poke holes in the bottom of your cake (I use chopsticks), pour orange blossom syrup onto cake (except your reserved 4 tablespoons), and let stand for about 10 minutes until syrup soaks through cake.
Step 7
After orange blossom syrup is soaked through, flip cake out of pan and pour the rest of the syrup (reserved 4 tablespoons) on top of bundt cake. (At this stage you can wrap up bundt cake with plastic wrap and store at room temperature for 2 days until ready for final glaze or to serve. You can also freeze at this stage, thaw and glaze with cranberry glaze before serving).
Step 8
After your orange blossom syrup soaked cake is flipped out and cooling, make your cranberry glaze. Add cranberries and 1 tablespoon of water, into a saucepan and heat for about 10 minutes until cranberries burst, break down and juices release. Sieve the cooked down cranberries and add to bowl, discarding pulp. Add your icing sugar, pinch of salt and use whisk to mix until there are no lumps. Add a teaspoon of water to thin out if necessary. If it is too thin, add more powdered sugar.
Step 9
Once cake is cool, take your cranberry glaze and pour over your cake. Finish off with crushed pistachios, or garnish of your choice.
Step 10
Enjoy!
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