Orange Cranberry Nut Bundt Cake
Aunt Nettie’s Cranberry Orange Nut Cake quickly became one of our favorite cakes with such incredible flavors of orange, cranberries, and nuts. It’s truly stunning and fantabulously delicious!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10-12
- Category: cake, holiday cake, orange cranberry, whole orange cake, bundt cake, company cake
- Method: oven
- Cuisine: cake, holiday cake, orange cranberry, whole orange cake, bundt cake, company cake
Ingredients
- 1 cup raisins or dried cranberries
- 1 whole orange (large), chopped (peel and all!)
- 1/4 cup hot water
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup buttermilk
- 3/4 cup nuts, finely chopped
Instructions
- Preheat oven to 350F. Prepare a 12-cup Bundt pan with butter and flour (or spray that has both). If you only have a 10-cup Bundt pan, remove 2 cups and make cupcakes out of that batter!
- Place the raisins and the chopped orange in a food processor and pulse until the mixture is finely ground. Pour the 1/4 cup hot water into the mixture and set aside.
- Combine the flour, baking soda, and salt in a large bowl and set aside. Beat the sugar and butter in a large bowl until light and fluffy.
- Add the eggs in one at a time, mixing well after each addition. Alternately, add the flour ingredients and the buttermilk to the sugar-butter mixture until smooth. Stir in the orange-raisin mixture and the nuts.
- Pour the batter into the prepared Bundt Pan. Note – if your pan is less than 12 cups, like the Harvest Bundt Pan I used, remove 2 cups of batter and bake as cupcakes!
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with confectioners’ sugar prior to serving
Notes
I baked this cake as-written in the book and then a second time with my little spin on it. The cake is amazing either way! I tried both dried cranberries and fresh and if you want more tart burst, go with fresh (2 cups of fresh mixed with 2 tablespoon of flour). Fold those in at the very end. Do not pulse with the orange!