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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!
Servings 12 servings
- 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
- 3/4 cup powdered sugar
- 2 tablespoons eggnog
- 1 teaspoon grated orange zest
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!
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