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Orange Cranberry Bundt Cake

Yield: 8-10 servings

The soft delicate texture of this cake it’s perfect for a great ending to your dinner or enjoy it with a cup of coffee or milk.

This cake stores great and you can add to it any flavor of nuts, concentrates, dried or fresh fruits, making it the perfect all-purpose recipe to have in your recipe box.


2/3 cup butter, softened

1 cup sugar

3 eggs

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream

3/4 cup chopped dried cranberries

1/3 cup chopped pecans

¼ cup orange Zest

Confectioners' sugar


1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.

2. Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.


Happy Baking!

Chef Martin

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