Cranberry Bundt® Cake

This tangy and moist cranberry Bundt® cake with a cranberry-orange glaze is a family favorite around the Christmas holidays.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 392 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 1 cup mayonnaise
• 1 cup chopped nuts
• 0.5 cup orange juice
• 0.25 cup orange juice
• 0.25 cup jellied cranberry sauce
• 1.5 oranges, zested
• 0.75 cup jellied cranberry sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Step 2

Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.

Step 4

While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.

Step 5

Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.