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+ servings

Cranberry Orange Bundt Cake with Eggnog Glaze

Jam-packed with cranberries, orange flavor, and tons of eggnog glaze, this stunning bundt cake is so simple to mix up for a last-minute holiday dessert and you'll be eating every last crumb!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 280kcal

Ingredients

Cake

  • 3/4 cup coconut sugar or brown sugar
  • 1/2 cup butter softened
  • 1/4 cup agave syrup
  • 1/4 cup orange juice concentrate
  • 1 tablespoon grated orange zest
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh cranberries halved

Glaze:

  • 3/4 cup powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon grated orange zest

Instructions

  • Make the cake: Preheat oven to 325F. Lightly grease and flour a 9-in bundt cake pan. Set aside.
  • In a large bowl, beat sugar and butter until creamy, then beat in agave, orange juice, zest, yogurt, eggs, buttermilk, and vanilla until smooth. In a separate bowl, combine flour, baking soda, cloves, nutmeg, and salt. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries.
  • Scrape batter into prepared pan and smooth top. Bake cake at 325F 60-65 minutes or until a skewer inserted in center comes out clean. Cool cake completely then run a knife around the edges and invert onto a serving plate.
  • Make the glaze: In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cake and let stand 10 minutes to set. Slice cake and enjoy!

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 43.4g | Protein: 5.8g | Fat: 9.8g | Saturated Fat: 5.6g | Polyunsaturated Fat: 4.2g | Cholesterol: 70mg | Sodium: 308mg | Fiber: 2.5g | Sugar: 23g