Best Cranberry Bundt Cake Recipe + Cranberry Sauce Guide.

Okay, folks, let’s dive into this cranberry bundt cake adventure I had. It was a bit of a rollercoaster, but hey, that’s baking, right?

I started by gathering all my ingredients. You know, the usual suspects: flour, sugar, butter, eggs… and of course, cranberries! I made sure I had both fresh and dried cranberries because, why not go all out?

Getting Started

First things first, I preheated my oven to 350°F (175°C). Gotta have that oven nice and toasty.

Then, I greased and floured my bundt pan. This is super important, people! Don’t skip this step unless you want a cake that’s stuck forever. I used a non-stick spray and a good dusting of flour.

Mixing it Up

Next up, the batter.

I creamed together the butter and sugar until it was all light and fluffy.

Then mixed the eggs one at a time, making sure each one was fully mixed in before adding the next.

In a separate bowl, I whisked together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt. Gotta keep those dry and wet ingredients separate until the last minute, you know?

Then, I gradually added the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing is the enemy of a tender cake.

Now for the good stuff: I folded the fresh and dried cranberries. Because I’m extra, and wanted some zest, I also added some orange zest.

Baking Time

I poured the batter into my prepared bundt pan and smoothed out the top. Then, into the oven it went!

I baked it for about 50-60 minutes. The key is to keep an eye on it. You know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs.

The Cranberry Sauce

While the cake was baking, I got to work on the cranberry sauce. Because what’s a cranberry cake without extra cranberry, right?

I combined fresh cranberries, sugar, water, and a little orange juice in a saucepan. Brought it to a boil, then reduced the heat and simmered until the cranberries popped and the sauce thickened. It took about 10-15 minutes. I gave it a good stir every now and then.

Cooling and Serving

Once the cake was out of the oven, I let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Patience is key here, people! It’s tempting to dig in right away, but trust me, it’s worth the wait.

Finally, I drizzled that glorious cranberry sauce all over the cooled cake. And there you have it! My cranberry bundt cake with cranberry sauce. It might not have been perfect, a little crumbly at the edges, but man, it was tasty!