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Cranberry Orange Bundt with White Chocolate Glaze

A beautiful, festive, showstopper Cranberry Orange Bundt with White Chocolate Glaze for the holidays. It's perfect with a cup of tea or coffee.
5 from 1 vote
Prep Time1 hr 20 mins
Cook Time50 mins
Course Dessert
Cuisine American
Servings: 16 servings


for the Cake

  • 2 1/4 cups all-purpose white flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted grass-fed butter I like Kerrygold
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp pure vanilla extract
  • 2 organic eggs
  • zest of 1 orange
  • 1/4 cup sour cream
  • 1 cup fresh cranberries
  • 1 tsp white flour for the cranberries, toss

for the Sugared Cranberries

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 cup fresh cranberries
  • 1/4 cup sugar, toss the sticky cranberries in here

for the White Chocolate Glaze

  • 1 cup white chocolate chips I like Guittard
  • 1/2 cup heavy cream


Make the Cake

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the dry ingredients... white flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar. This will take about 2-3 minutes.
  • Once creamed, add the eggs, vanilla, and freshly squeezed orange juice. Mix well until all the ingredients are combined.
  • Alternate adding flour and buttermilk in 3 batches starting and ending with the flour. Do NOT overmix.
  • Add sour cream and orange zest.
  • In a small bowl, add the fresh cranberries along with a teaspoon of white flour. Mix. This will prevent the cranberries from sinking to the bottom of the cake.
  • Add the floured cranberries to the cake batter and fold. Do NOT overmix.
  • Transfer the batter to a greased bundt with butter.
  • Into the oven for 50-55 minutes. Start checking after 40 minutes.
  • Cake is done. Set aside to cool.

Make the Sugared Cranberries

  • Heat up water and sugar on medium heat.
  • This is now a simple syrup. It should be done after 3 minutes. Do not boil, once it starts simmering turn off the stove.
  • Once the simple syrup cools down after a few minutes, add 1 cup fresh cranberries. Let it soak for a few minutes.
  • Pour the cranberries with the simple syrup onto a baking tray lined with parchment paper. Let this rest about 1-2 hours, or until the cranberries are sticky.
  • Add 1 tbsp of sugar at a time and stir.
  • You'll need 4 tbsp of sugar and your sugared cranberries will look like this... snow!

Make the White Chocolate Glaze

  • Over a double boiler on low-medium heat, add white chocolate chips and heavy cream.
  • Once the mixture starts to melt, use a whisk to stir well so there are no leftover chocolate chips.
  • Once the glaze starts to settle, drizzle half the glaze all over the cake, notice it may not look as white. Drizzle the other half over the cake, make sure the glaze is thick and creamy before drizzling.
  • Decorate with sugared cranberries by placing majority of the cranberries in the center of the bundt. Top the cake with more sugared cranberries and let them fall all over. It's festive and so beautiful, especially over the holidays. Enjoy with a cup of tea or coffee!




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