Cranberry Orange Bundt Cake
Yields: 24 servings
  • ¼ cup unsalted butter, softened
  • 4 ounces (1/2 package) cream cheese, softened (I used ⅓ less fat)
  • 2 cups granulated sugar
  • 3 eggs
  • 1 egg white
  • 1 tablespoon vanilla extract
  • 2 cups fresh cranberries, halved
  • 3 cups all-purpose flour, divided
  • zest of 1 orange (approximately 1 tablespoon)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Powdered sugar, for serving (optional)
  1. Preheat oven to 350F. Spray a 12-inch Bundt pan with baking spray and set aside.
  2. In a large bowl, cream butter, cream cheese and sugar until well-blended and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla.
  3. Toss cranberries with 2 tablespoons flour.
  4. In a separate bowl, whisk the remaining flour with orange zest, baking powder, baking soda and salt.
  5. Alternate gradually adding flour mixture and buttermilk to the creamed mixture, beating after each addition until just combined. Gently fold in cranberries.
  6. Pour batter into prepared baking pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to wire rack to cool completely.
  7. Dust with powdered sugar before serving, if desired.
Recipe by Alida's Kitchen at