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Orange and Cranberry Bundt cake

Bundt cake with a perfect orange-tart flavour, complemented wonderfully by the sweet-tangy cranberries
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 1 bundt cake


  • 75 g butter
  • 135 g castor sugar
  • Orange zest of 1 orange
  • 1 egg
  • 1.25 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 120 ml buttermilk
  • 1/4 cup orange juice
  • Handful of cranberries


  • Preheat your oven to 180C. Grease your bundt cake pan (or any another cake pan*) and line with parchment paper. 
  • In a large bowl, sift together flour, baking powder, baking soda and salt and keep this dry mixture aside. 
  • In a glass, add in the buttermilk and orange juice, and keep this wet mixture aside.
  • In a separate bowl, add in sugar, butter and orange zest, and beat using a hand mixer (or simply using a whisk) until light and fluffy. 
  • Reduce the speed to low and add the egg. Mix it well. 
  • Next, alternatively, scoop in and add the dry and wet mixture and mix until incorporated. 
  • Finally, toss in the cranberries and fold them in.
  • Pour this batter into the pre-greased bundt cake pan (or a normal cake pan) and bake it for 35-40 minutes, or until a toothpick inserted comes clean. 
  • Cool it down completely on a wire rack before serving. 


*If you're using a normal cake pan, this recipe makes enough batter for an 8 or a 9-inch cake pan.