This moist and tender cake is bursting with festive citrus and spice, making it the perfect treat for National Cake Day. We use a baker's secret—Cake Release Paste or a quality baking spray with flour—to guarantee a beautiful, clean release from your Bundt pan every time!
Yields: 1 standard bundt cake (10-12 servings)
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Ingredients
For the Cake
Dry Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Wet & Creamed Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or milk with 1 tbsp lemon juice)
Zest of 1 large orange
Mix-ins:
1 cup fresh or frozen cranberries, roughly chopped
1 tablespoon flour (for dusting cranberries)
For the Orange Glaze
1 1/2 cups powdered sugar
3-4 tablespoons fresh orange juice
Instructions
1. Prep and Preheat
Preheat oven to 350°F (175°C).
Prepare the Pan for Easy Release: This step is crucial for intricate Bundt pans. Use one of the following methods for a guaranteed clean release:
Option A: Commercial Spray: Liberally spray the entire inside of the bundt pan with a non-stick baking spray that contains flour (such as Baker's Joy).
Option B: Homemade Cake Release Paste (Recommended): Use a pastry brush to apply a thick, even layer of homemade Cake Release Paste (equal parts shortening, oil, and flour) to every interior surface of the pan.
In a small bowl, toss the chopped cranberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake while baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the 3 cups of flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Cream Wet Ingredients
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and orange zest.
4. Combine
With the mixer on low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour mixture (e.g., 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix only until just combined. Do not overmix.
Gently fold in the flour-dusted cranberries using a rubber spatula.
5. Bake
Spoon the batter evenly into the prepared bundt pan.
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for exactly 10 minutes.
6. Release and Glaze
After 10 minutes, place the wire rack on top of the pan and quickly invert the cake. If properly prepared, the cake should drop out easily. If it resists, let it sit inverted for a maximum of 5 more minutes.
Allow the cake to cool completely before glazing.
Make the Glaze: Whisk together the powdered sugar and orange juice until smooth.
Drizzle the glaze over the cooled cake.
Baker's Secret: Cake Release Paste
For perfect, clean cake releases every time, you can easily make your own pan coating at home.
Watch a quick tutorial on how to make Homemade Cake Release Paste (a.k.a. "Goop") here: Homemade Pan Release — This Cake Goop is a Baker's Secret Weapon!
https://youtu.be/HLtb1ZvpXzU?si=ITAum36Dzs6zEENV