Festive Italian Cranberry Orange Bundt Cake: A Divine Holiday Dessert & Gifting Idea

The holiday season, with its crisp air and festive cheer, always brings back cherished memories of my childhood. A standout tradition was my mother’s signature cranberry nut bread. Every Thanksgiving and Christmas, she would meticulously bake countless small loaves, destined to be shared as thoughtful, homemade gifts. This ritual began early in the season, ensuring a generous supply for family, friends, and neighbors alike. Taking a cue from her wisdom, I find myself embracing this proactive approach to holiday baking even now, in mid-October. Starting early eliminates the last-minute scramble, allowing for a truly slow, easy, and relaxed process – a welcome contrast to the inevitable chaos that often accompanies the busiest months of the year. Preparing these delightful treats ahead of time transforms baking from a chore into a joyful act of love, ensuring that each gift carries the warmth and thoughtfulness it deserves.

While my mother’s classic cranberry loaves were undeniably delicious, they never featured orange. For years, I remained loyal to her traditional recipe. However, with the rise of culinary platforms like Pinterest, I began encountering an endless array of recipes pairing cranberries with orange. This popular combination piqued my curiosity, making me wonder, “What incredible flavor profile have I been missing all this time?” It was an irresistible call to experiment, and with no disrespect to my beloved mother’s legacy, I felt compelled to explore this vibrant flavor marriage.

My quest led me to a recipe that is nothing short of **DIVINE!** Hailing from “My Recipe Confessions,” this Italian Cranberry Orange Pound Cake is destined to become a perennial fixture on my holiday tables. Its exquisite flavor and moist texture truly set it apart. This was my inaugural attempt with the recipe, and I made only minor adjustments: I chose to omit the ginger and cloves. While delightful in other contexts, these spices often impart a distinct pumpkin pie flavor, which wasn’t the profile I desired for this particular cake. Apart from that subtle change, I followed the recipe meticulously. One important note for fellow bakers: in my experience, this cake required slightly longer than the suggested 75 minutes of baking time. It wasn’t fully set at that point. However, this minor imperfection didn’t deter us from savoring almost every last inch of the wonderfully moist cake. Should you encounter a similar situation, a generous drizzle of the exquisite icing can beautifully camouflage any slightly underbaked areas, making for a perfect presentation on any platter.

Now I truly understand what ‘the icing on the cake’ means . . . absolute perfection! The creamy, zesty finish elevates every bite of this delightful holiday cake.

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This Italian Cranberry Orange Bundt Cake is truly a celebration of seasonal flavors, making it an ideal centerpiece for any holiday gathering or a thoughtful homemade gift. The secret to its incredible moistness and unique flavor lies in the inclusion of mascarpone cheese in the batter, which lends a delicate richness and tender crumb that’s simply unparalleled. Paired with the bright tang of fresh cranberries and the aromatic zest of orange, every slice offers a harmonious blend of sweet and tart, making it appealing even to those who typically shy away from cranberry desserts. The vibrant red of the cranberries peeking through the golden cake also adds a beautiful festive touch, making it as pleasing to the eye as it is to the palate. For an extra touch of decadence, the luscious cream cheese icing provides a smooth, creamy contrast that complements the cake perfectly, creating an unforgettable dessert experience.

Making this cake is also a wonderfully therapeutic process. From creaming the butter and sugar until light and fluffy to gently folding in the vibrant cranberries, each step builds anticipation for the final masterpiece. Using fresh orange juice and zest ensures an authentic, bright citrus flavor that truly shines through. When preparing cranberries, especially if using frozen ones, remember the crucial step of drying them thoroughly. This prevents them from “bleeding” into the batter, maintaining the beautiful marbling effect and ensuring even distribution throughout the cake. Opting for a plain Bundt pan, as recommended, is a practical tip that will save you frustration when unmolding; intricate designs can often trap delicate fruit, making release a challenge. This thoughtful preparation ensures your cake emerges perfectly formed and ready for its glorious glaze.

Italian Cranberry and Orange Bundt Cake

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4 from 4 reviews

Author: Roz | La Bella Vita Cucina
Prep Time: 0 hours
Additional Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours
Category: Desserts
Cuisine: Italian

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Description

This super moist Italian Cranberry Orange Bundt Cake is truly a delight for the senses. Laced with plump, fresh cranberries and infused with a bright hint of orange, its batter is luxuriously sweetened with mascarpone cheese, ensuring an incredibly tender crumb. Even those who claim not to enjoy cranberries often find themselves captivated by this wonderful cake’s balanced flavors. The delicate orange glaze, followed by a generous drizzle of tangy cream cheese icing, adds further layers of delicious perfection. Garnished with extra cranberries, this cake is not just a treat for the taste buds but also brings undeniable beauty and festive charm to any holiday table!

Ingredients

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For the cake:
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 large eggs, at room temperature
1 cup unsalted butter, softened
2 cups granulated sugar
1/4 cup orange juice (freshly squeezed for best flavor)
2 Tbsp. fresh orange zest
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 cup buttermilk
1/2 cup Italian mascarpone cheese
3 cups fresh or frozen cranberries (if using frozen, ensure they are thoroughly dry on the outside to prevent bleeding)

For the Orange Glaze:

1–1/2 cups confectioners’ (powdered) sugar
1/3 cup orange juice (freshly squeezed is highly recommended)
Whisk together until smooth.

For the Cream Cheese Icing:

8 oz. cream cheese, softened to room temperature
3 – 4 cups confectioners’ (powdered) sugar
whole milk or heavy cream (add gradually to achieve desired consistency, I often needed a few tablespoons)
Beat until smooth and creamy.

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Instructions

Preheat oven to 325 degrees F (160°C). Prepare your Bundt pan by generously greasing it with butter and dusting lightly with flour. Make sure to get into all crevices.
In a medium-sized mixing bowl, thoroughly whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for the cake’s tender texture. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the cinnamon, mascarpone cheese, fresh orange juice, bright orange zest, and vanilla extract until all ingredients are well combined and smooth.
Gradually add half of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the buttermilk and mix until just incorporated. Finally, add the remaining flour mixture, stirring gently until all dry flour disappears into the batter. Be careful not to overmix, as this can result in a tough cake.
Gently fold in the fresh or thoroughly towel-dried frozen cranberries. Ensuring frozen cranberries are dry prevents them from sinking to the bottom of the pan and bleeding color into the batter.
Pour the cake batter into the generously greased and floured Bundt pan, distributing it evenly.
For best results, it’s advisable to use a relatively plain Bundt pan. Highly decorative pans with deep grooves can cause cranberries to get stuck, making it difficult to release the cake cleanly after baking.
Bake for 75 to 80 minutes, or potentially longer, depending on your oven. To check for doneness, insert a long wooden skewer or knife into the center of the cake; if it comes out clean or with moist crumbs, the cake is ready. If it’s still wet and gooey, continue baking in 5-10 minute increments until done.
Once baked, remove the cake from the oven and allow it to rest in the pan for 5-10 minutes. This resting period helps the cake firm up slightly before unmolding. Then, carefully invert the cake onto a wire cooling rack placed over a baking sheet to catch any drips.
While the cake is still warm, generously brush the prepared orange glaze all over the entire surface of the cake using a pastry brush. The warm cake will absorb the glaze beautifully, infusing it with extra orange flavor and moisture.
Allow the cake to cool completely on the wire rack before applying the final frosting. This prevents the cream cheese icing from melting.
Once completely cooled, drizzle the decadent cream cheese frosting over the pound cake. Garnish with a few fresh cranberries or orange zest for a stunning presentation. Slice and serve this beautiful and delicious holiday treat!

Zesty Italian Orange Cranberry Bundt