Orange Bundt Cake with Cranberry Glaze

5 from 3 votes

A soft & fluffy bundt cake filled with orange juice & zest and drizzled with cranberry glaze!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 347kcal

Preheat oven to 350°F and grease bundt pan with baking spray containing flour.
Note: If you don't have the spray with flour, coat the pan very well with butter and then flour (discarding any excess flour).
Separate the eggs so that the yolks are in a large bowl and the whites are in a medium bowl.
Using a hand mixer, whip the egg whites until they reach stiff peaks (when you lift the whisks out of the whites, they should hold their shape and look like peaks). Set aside.
With the hand mixer, mix the sugar and vanilla extract into the yolks until they're pale and combined well (1-2 minutes). Stir in the oil, orange juice and orange zest.
In a small/medium bowl, whisk together the flour, cornstarch, baking powder and salt. Sift and fold them into the yolk mixture until the flour streaks disappear.
Fold the egg whites into the yolk mixture until everything is combined well.
Pour the cake batter into the prepared bundt pan and bake for 35-45 minutes (a toothpick inserted into the middle should come out clean).
Let the cake cool in the pan for 10-20 minutes (or until the pan is cool enough to touch) and then carefully flip the cake over onto a cooling rack.

In a medium saucepan, whisk the cranberry juice, orange juice and sugar over medium/low heat. Let it simmer for ~10 minutes (stirring occasionally) and then turn off the heat and stir in the dissolved cornstarch mixture. The glaze should thicken slightly.
When the glaze and cake have both cooled completely, drizzle the glaze over the cake or serve the glaze individually with each slice.

For best results, leave leftover cake unglazed. Store cake in an airtight container at room temperature for 4 days.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.