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A few weeks ago I made these adorable mini bundt cakes for a friends ugly sweater holiday party. I never actually baked with cranberries before. I normally just chuck a few frozen cranberries into my smoothies to add tartness since I haven’t been able to do too much citrus lately due to acid reflux thanks to the baby.
Ok back to the cake! This bundt cake is so moist with a perfect balance between sweetness and tartness. The white chocolate really just makes the cake even better. It’s a nice change from the gingerbread-y, super sugar-y treats typically served during the holidays. Plus it’s absolutely gorgeous and guaranteed to be a show stopper for your holiday dinner.
Cranberry-Orange White Chocolate Bundt Cakes
- Total Time: 1 hour 15 minutes
- Yield: 6 mini bundt cakes or 1 large bundt cake 1x
Ingredients
Bundt Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 1/2 tsp vanilla extract
- 3 eggs plus 1 egg yolk
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of salt
- 1 1/2 cups frozen cranberries
- ½ cup white chocolate chips
Icing
- 2 cups powdered sugar
- 1–2 tsp milk
- 1/2 tsp almond extract
- shaved white chocolate (optional)
- sprinkles (optional)
Instructions
Bundt Cake
- Preheat oven to 350 F. Grease bundt pan with butter or cooking spray. Make sure you get every nook and cranny!
- Cream butter and sugar together for 10 minutes until fluffy. Add orange juice, orange zest, and vanilla extract and mix until combined. Scrape the bowl if necessary. Add eggs and egg yolk one at a time, mixing in between additions.
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the frozen cranberries and white chocolate.
- Spoon the thick batter into a prepared large bundt pan. If you’re using a mini bundt pan then fill each mold 3/4 way full. Bake a large bundt pan for 50-60 minutes and a mini bundt pan 35-45 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 15 minutes. Gently run a knife around the edges and pull the cake away from the edge of the pan. Flip bundt cake onto a wire rack and let cool.
Icing
- In a medium bowl, whisk together all the icing ingredients. If the icing is too thick add a few drops of milk, if it’s too runny add a tbsp of powdered sugar. Whisk until nice and smooth and thick.
- Spoon icing on top of the cooled bundt cakes and top with shaved white chocolate and sprinkles. Enjoy!
Notes
Adapted from The F&B Department
**if the top browns too much before the middle is cooked, tent some foil over the pan to help prevent over-browning
- Prep Time: 15 minutes
- Cook Time: 1 hour
One Response
little bundt cakes are the cutest! hope the pregnancy is going well 🙂 happy holidays.
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