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Cranberry Orange Bundt Cake Delightful and Simple Treat

by on July 26, 2025

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Cranberry Orange Bundt Cake brings joy to any table! This simple treat combines tart cranberries and zesty oranges, making it perfect for any occasion. Whether you’re a beginner or a seasoned baker, I’ll guide you through each step. You’ll learn how to create a moist cake with a sweet glaze that adds a delightful finish. Let’s dive into this delicious recipe and impress your family and friends!

For this delightful cranberry orange bundt cake, you will need: - 2 cups all-purpose flour - 1 ½ cups fresh cranberries, roughly chopped - 1 cup granulated sugar - ½ cup unsalted butter, softened - ½ cup Greek yogurt - 3 large eggs, at room temperature - 1 tablespoon freshly grated orange zest - ½ cup freshly squeezed orange juice (about 2 oranges) - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pure vanilla extract These ingredients work together to create a moist and flavorful cake. The fresh cranberries add a burst of tartness, while the orange zest brings a bright, citrusy note. To elevate your cake, make a simple glaze with: - 1 cup powdered sugar - 2 tablespoons freshly squeezed orange juice - 1 teaspoon freshly grated orange zest This glaze adds a sweet finish and a beautiful shine to your cake. You can try some fun twists on this recipe: - Add ½ cup of chopped nuts, like walnuts or pecans, for crunch. - Mix in ½ cup of chocolate chips for a sweet treat. - Substitute the cranberries with blueberries for a different flavor. These variations can make your bundt cake even more special. Experiment and find your favorite! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take your bundt pan and grease it well. You can use unsalted butter or non-stick spray. Make sure to cover every nook. This step helps the cake slide out easily later. In a large bowl, add the softened butter and granulated sugar. Use an electric mixer and blend on medium speed for 3-4 minutes. The mixture should look light and fluffy. Next, add the eggs one at a time. Mix well after each egg. Add the Greek yogurt, orange zest, and vanilla extract. Blend until smooth and well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with the freshly squeezed orange juice. Start and end with the flour mix. Stir gently to avoid overmixing. Now, fold in the chopped cranberries carefully, ensuring they are spread evenly. Pour the batter into your prepared bundt pan. Use a spatula to smooth the top. Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Once done, let the cake cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely. For the glaze, mix the powdered sugar, orange juice, and zest in a bowl. Whisk until smooth. Once the cake is cool, drizzle the glaze over the top. Let it flow down the sides for a lovely finish. Enjoy your beautiful cranberry orange bundt cake! To get a great bundt cake texture, start with room temperature ingredients. This includes your eggs and butter. Mixing these well helps the cake rise nicely. Cream the butter and sugar until fluffy. This step adds air and lightens the cake. When adding flour, mix gently. Overmixing can make your cake dense. Lastly, fold in the cranberries with care. You want them spread out, not crushed. One big mistake is not greasing the bundt pan well. If you skip this, your cake may stick. Also, check your oven's temperature. An oven that is too hot can burn the cake. Another common error is not letting the cake cool long enough before removing it. Give it about 10-15 minutes in the pan. This helps it set and keeps it from breaking apart. For serving, place the cake on a pretty stand. This makes it look special. Surround it with fresh cranberries and orange slices. This adds color and charm. When you drizzle the glaze, let it run down the sides. This gives it a nice finish. You can also slice the cake while still on the stand. This keeps the pieces neat and tidy. Enjoy every bite with a cup of tea or coffee! Pro Tips Freshest Ingredients: Use fresh cranberries for the best flavor and texture. If you can’t find fresh cranberries, frozen ones can work, but do not thaw them before adding to the batter. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps them incorporate more easily into the batter, resulting in a lighter cake. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake texture, which we want to avoid. Cool Completely: Allow the cake to cool completely before glazing. This ensures the glaze won’t melt and will adhere beautifully to the cake. {{image_4}} You can swap a few ingredients for dietary needs. If you want a gluten-free option, use gluten-free flour. For a dairy-free cake, replace unsalted butter with coconut oil and Greek yogurt with almond yogurt. If you're vegan, use flax eggs instead of chicken eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This keeps the cake moist and fluffy. You can add new flavors to this cake. Try adding a teaspoon of cinnamon or nutmeg for warmth. If you love chocolate, mix in some dark chocolate chips with the cranberries. For a tropical twist, add shredded coconut or pineapple bits. This makes the cake even more fun and exciting! Adding nuts gives the cake a nice crunch. Walnuts or pecans work great. Chop them up and fold them in with the cranberries. You can also add other fruits. Diced apples or pears mix well with the orange flavor. Just make sure to adjust the sugar if you use very sweet fruits. This makes your cake unique and adds fun textures! To keep your cranberry orange bundt cake fresh, wrap it tightly. Use plastic wrap or aluminum foil to cover the cake. This helps prevent it from drying out. Store the wrapped cake in an airtight container. Place it in a cool, dry place, like your kitchen counter. If your kitchen is warm, the fridge may be better. Just be sure to wrap it well to keep it moist. You can freeze your bundt cake for up to three months. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, cover it in aluminum foil. This two-layer wrap helps avoid freezer burn. Label the cake with the date for easy tracking. When you're ready to enjoy it, let it thaw in the fridge overnight. Your cranberry orange bundt cake will last about three days at room temperature. If you store it in the fridge, it can last up to a week. Proper storage is key to keeping it fresh. After one week, the flavor may fade. So, enjoy your delicious cake while it’s at its best! Yes, you can make this cake ahead of time. Bake it a day or two before your event. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh and moist. If you don’t have Greek yogurt, use sour cream. You can also use plain yogurt. Both options will keep the cake moist and tasty. Yes, frozen cranberries work well in this cake. Do not thaw them before adding to the batter. This helps keep the cake from turning too wet. A non-stick bundt pan works best for this cake. It helps the cake release easily after baking. Look for one with a detailed design for a pretty finish. A sunken cake can happen for a few reasons. It may be underbaked or overmixed. Always check the cake with a toothpick. If it comes out clean, it’s done. Avoid mixing too much after adding flour; this keeps the cake light. You learned about the key ingredients and steps for a delicious Bundt cake. I shared tips to avoid mistakes and achieve great texture. You also saw ways to store leftovers and variations to spice things up. Baking can be fun and rewarding. Remember, practice makes perfect. Each cake you bake teaches you something new. Enjoy your baking journey!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: The combination of fresh cranberries and orange zest creates a vibrant taste that’s perfect for any occasion.
  2. Moist and Tender Texture: The use of Greek yogurt ensures the cake remains moist, while the bundt shape adds an elegant touch.
  3. Easy to Make: With simple steps and common ingredients, this recipe is approachable for bakers of all skill levels.
  4. Stunning Presentation: The glaze and the bundt shape make this cake visually appealing, perfect for impressing guests at gatherings.

Ingredients

List of Main Ingredients

For this delightful cranberry orange bundt cake, you will need:

– 2 cups all-purpose flour

– 1 ½ cups fresh cranberries, roughly chopped

– 1 cup granulated sugar

– ½ cup unsalted butter, softened

– ½ cup Greek yogurt

– 3 large eggs, at room temperature

– 1 tablespoon freshly grated orange zest

– ½ cup freshly squeezed orange juice (about 2 oranges)

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon pure vanilla extract

These ingredients work together to create a moist and flavorful cake. The fresh cranberries add a burst of tartness, while the orange zest brings a bright, citrusy note.

Ingredients for the Glaze

To elevate your cake, make a simple glaze with:

– 1 cup powdered sugar

– 2 tablespoons freshly squeezed orange juice

– 1 teaspoon freshly grated orange zest

This glaze adds a sweet finish and a beautiful shine to your cake.

Optional Ingredients for Variations

You can try some fun twists on this recipe:

– Add ½ cup of chopped nuts, like walnuts or pecans, for crunch.

– Mix in ½ cup of chocolate chips for a sweet treat.

– Substitute the cranberries with blueberries for a different flavor.

These variations can make your bundt cake even more special. Experiment and find your favorite!

Step-by-Step Instructions

Prepping the Bundt Pan

Start by preheating your oven to 350°F (175°C). Take your bundt pan and grease it well. You can use unsalted butter or non-stick spray. Make sure to cover every nook. This step helps the cake slide out easily later.

Mixing the Wet Ingredients

In a large bowl, add the softened butter and granulated sugar. Use an electric mixer and blend on medium speed for 3-4 minutes. The mixture should look light and fluffy. Next, add the eggs one at a time. Mix well after each egg. Add the Greek yogurt, orange zest, and vanilla extract. Blend until smooth and well combined.

Combining Dry Ingredients and Folding in Cranberries

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with the freshly squeezed orange juice. Start and end with the flour mix. Stir gently to avoid overmixing. Now, fold in the chopped cranberries carefully, ensuring they are spread evenly.

Baking the Cake and Cooling Tips

Pour the batter into your prepared bundt pan. Use a spatula to smooth the top. Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Once done, let the cake cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely.

Preparing the Glaze and Finishing Touches

For the glaze, mix the powdered sugar, orange juice, and zest in a bowl. Whisk until smooth. Once the cake is cool, drizzle the glaze over the top. Let it flow down the sides for a lovely finish. Enjoy your beautiful cranberry orange bundt cake!

Tips & Tricks

How to Achieve the Perfect Bundt Cake Texture

To get a great bundt cake texture, start with room temperature ingredients. This includes your eggs and butter. Mixing these well helps the cake rise nicely. Cream the butter and sugar until fluffy. This step adds air and lightens the cake. When adding flour, mix gently. Overmixing can make your cake dense. Lastly, fold in the cranberries with care. You want them spread out, not crushed.

Common Mistakes to Avoid While Baking

One big mistake is not greasing the bundt pan well. If you skip this, your cake may stick. Also, check your oven’s temperature. An oven that is too hot can burn the cake. Another common error is not letting the cake cool long enough before removing it. Give it about 10-15 minutes in the pan. This helps it set and keeps it from breaking apart.

Serving Suggestions and Presentation Tips

For serving, place the cake on a pretty stand. This makes it look special. Surround it with fresh cranberries and orange slices. This adds color and charm. When you drizzle the glaze, let it run down the sides. This gives it a nice finish. You can also slice the cake while still on the stand. This keeps the pieces neat and tidy. Enjoy every bite with a cup of tea or coffee!

Pro Tips

  1. Freshest Ingredients: Use fresh cranberries for the best flavor and texture. If you can’t find fresh cranberries, frozen ones can work, but do not thaw them before adding to the batter.
  2. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps them incorporate more easily into the batter, resulting in a lighter cake.
  3. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake texture, which we want to avoid.
  4. Cool Completely: Allow the cake to cool completely before glazing. This ensures the glaze won’t melt and will adhere beautifully to the cake.

Variations

Substitute Ingredients for Dietary Preferences

You can swap a few ingredients for dietary needs. If you want a gluten-free option, use gluten-free flour. For a dairy-free cake, replace unsalted butter with coconut oil and Greek yogurt with almond yogurt. If you’re vegan, use flax eggs instead of chicken eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This keeps the cake moist and fluffy.

Flavor Variations to Try

You can add new flavors to this cake. Try adding a teaspoon of cinnamon or nutmeg for warmth. If you love chocolate, mix in some dark chocolate chips with the cranberries. For a tropical twist, add shredded coconut or pineapple bits. This makes the cake even more fun and exciting!

Adding Nuts or Other Fruits

Adding nuts gives the cake a nice crunch. Walnuts or pecans work great. Chop them up and fold them in with the cranberries. You can also add other fruits. Diced apples or pears mix well with the orange flavor. Just make sure to adjust the sugar if you use very sweet fruits. This makes your cake unique and adds fun textures!

Storage Info

Best Practices for Storing Leftover Bundt Cake

To keep your cranberry orange bundt cake fresh, wrap it tightly. Use plastic wrap or aluminum foil to cover the cake. This helps prevent it from drying out. Store the wrapped cake in an airtight container. Place it in a cool, dry place, like your kitchen counter. If your kitchen is warm, the fridge may be better. Just be sure to wrap it well to keep it moist.

Freezing Instructions

You can freeze your bundt cake for up to three months. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, cover it in aluminum foil. This two-layer wrap helps avoid freezer burn. Label the cake with the date for easy tracking. When you’re ready to enjoy it, let it thaw in the fridge overnight.

How Long Does the Cake Last?

Your cranberry orange bundt cake will last about three days at room temperature. If you store it in the fridge, it can last up to a week. Proper storage is key to keeping it fresh. After one week, the flavor may fade. So, enjoy your delicious cake while it’s at its best!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this cake ahead of time. Bake it a day or two before your event. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh and moist.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, use sour cream. You can also use plain yogurt. Both options will keep the cake moist and tasty.

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well in this cake. Do not thaw them before adding to the batter. This helps keep the cake from turning too wet.

What kind of bundt pan is best for this cake?

A non-stick bundt pan works best for this cake. It helps the cake release easily after baking. Look for one with a detailed design for a pretty finish.

How to troubleshoot a sunken cake?

A sunken cake can happen for a few reasons. It may be underbaked or overmixed. Always check the cake with a toothpick. If it comes out clean, it’s done. Avoid mixing too much after adding flour; this keeps the cake light.

You learned about the key ingredients and steps for a delicious Bundt cake. I shared tips to avoid mistakes and achieve great texture. You also saw ways to store leftovers and variations to spice things up. Baking can be fun and rewarding. Remember, practice makes perfect. Each cake you bake teaches you something new. Enjoy your baking journe

For this delightful cranberry orange bundt cake, you will need: - 2 cups all-purpose flour - 1 ½ cups fresh cranberries, roughly chopped - 1 cup granulated sugar - ½ cup unsalted butter, softened - ½ cup Greek yogurt - 3 large eggs, at room temperature - 1 tablespoon freshly grated orange zest - ½ cup freshly squeezed orange juice (about 2 oranges) - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pure vanilla extract These ingredients work together to create a moist and flavorful cake. The fresh cranberries add a burst of tartness, while the orange zest brings a bright, citrusy note. To elevate your cake, make a simple glaze with: - 1 cup powdered sugar - 2 tablespoons freshly squeezed orange juice - 1 teaspoon freshly grated orange zest This glaze adds a sweet finish and a beautiful shine to your cake. You can try some fun twists on this recipe: - Add ½ cup of chopped nuts, like walnuts or pecans, for crunch. - Mix in ½ cup of chocolate chips for a sweet treat. - Substitute the cranberries with blueberries for a different flavor. These variations can make your bundt cake even more special. Experiment and find your favorite! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take your bundt pan and grease it well. You can use unsalted butter or non-stick spray. Make sure to cover every nook. This step helps the cake slide out easily later. In a large bowl, add the softened butter and granulated sugar. Use an electric mixer and blend on medium speed for 3-4 minutes. The mixture should look light and fluffy. Next, add the eggs one at a time. Mix well after each egg. Add the Greek yogurt, orange zest, and vanilla extract. Blend until smooth and well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with the freshly squeezed orange juice. Start and end with the flour mix. Stir gently to avoid overmixing. Now, fold in the chopped cranberries carefully, ensuring they are spread evenly. Pour the batter into your prepared bundt pan. Use a spatula to smooth the top. Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Once done, let the cake cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely. For the glaze, mix the powdered sugar, orange juice, and zest in a bowl. Whisk until smooth. Once the cake is cool, drizzle the glaze over the top. Let it flow down the sides for a lovely finish. Enjoy your beautiful cranberry orange bundt cake! To get a great bundt cake texture, start with room temperature ingredients. This includes your eggs and butter. Mixing these well helps the cake rise nicely. Cream the butter and sugar until fluffy. This step adds air and lightens the cake. When adding flour, mix gently. Overmixing can make your cake dense. Lastly, fold in the cranberries with care. You want them spread out, not crushed. One big mistake is not greasing the bundt pan well. If you skip this, your cake may stick. Also, check your oven's temperature. An oven that is too hot can burn the cake. Another common error is not letting the cake cool long enough before removing it. Give it about 10-15 minutes in the pan. This helps it set and keeps it from breaking apart. For serving, place the cake on a pretty stand. This makes it look special. Surround it with fresh cranberries and orange slices. This adds color and charm. When you drizzle the glaze, let it run down the sides. This gives it a nice finish. You can also slice the cake while still on the stand. This keeps the pieces neat and tidy. Enjoy every bite with a cup of tea or coffee! Pro Tips Freshest Ingredients: Use fresh cranberries for the best flavor and texture. If you can’t find fresh cranberries, frozen ones can work, but do not thaw them before adding to the batter. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps them incorporate more easily into the batter, resulting in a lighter cake. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake texture, which we want to avoid. Cool Completely: Allow the cake to cool completely before glazing. This ensures the glaze won’t melt and will adhere beautifully to the cake. {{image_4}} You can swap a few ingredients for dietary needs. If you want a gluten-free option, use gluten-free flour. For a dairy-free cake, replace unsalted butter with coconut oil and Greek yogurt with almond yogurt. If you're vegan, use flax eggs instead of chicken eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This keeps the cake moist and fluffy. You can add new flavors to this cake. Try adding a teaspoon of cinnamon or nutmeg for warmth. If you love chocolate, mix in some dark chocolate chips with the cranberries. For a tropical twist, add shredded coconut or pineapple bits. This makes the cake even more fun and exciting! Adding nuts gives the cake a nice crunch. Walnuts or pecans work great. Chop them up and fold them in with the cranberries. You can also add other fruits. Diced apples or pears mix well with the orange flavor. Just make sure to adjust the sugar if you use very sweet fruits. This makes your cake unique and adds fun textures! To keep your cranberry orange bundt cake fresh, wrap it tightly. Use plastic wrap or aluminum foil to cover the cake. This helps prevent it from drying out. Store the wrapped cake in an airtight container. Place it in a cool, dry place, like your kitchen counter. If your kitchen is warm, the fridge may be better. Just be sure to wrap it well to keep it moist. You can freeze your bundt cake for up to three months. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, cover it in aluminum foil. This two-layer wrap helps avoid freezer burn. Label the cake with the date for easy tracking. When you're ready to enjoy it, let it thaw in the fridge overnight. Your cranberry orange bundt cake will last about three days at room temperature. If you store it in the fridge, it can last up to a week. Proper storage is key to keeping it fresh. After one week, the flavor may fade. So, enjoy your delicious cake while it’s at its best! Yes, you can make this cake ahead of time. Bake it a day or two before your event. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh and moist. If you don’t have Greek yogurt, use sour cream. You can also use plain yogurt. Both options will keep the cake moist and tasty. Yes, frozen cranberries work well in this cake. Do not thaw them before adding to the batter. This helps keep the cake from turning too wet. A non-stick bundt pan works best for this cake. It helps the cake release easily after baking. Look for one with a detailed design for a pretty finish. A sunken cake can happen for a few reasons. It may be underbaked or overmixed. Always check the cake with a toothpick. If it comes out clean, it’s done. Avoid mixing too much after adding flour; this keeps the cake light. You learned about the key ingredients and steps for a delicious Bundt cake. I shared tips to avoid mistakes and achieve great texture. You also saw ways to store leftovers and variations to spice things up. Baking can be fun and rewarding. Remember, practice makes perfect. Each cake you bake teaches you something new. Enjoy your baking journey!

Cranberry Orange Bliss Bundt Cake

A delightful bundt cake infused with fresh cranberries and orange flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups fresh cranberries, roughly chopped
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened at room temperature
  • 0.5 cup Greek yogurt
  • 3 large eggs, at room temperature
  • 1 tablespoon freshly grated orange zest
  • 0.5 cup freshly squeezed orange juice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon freshly grated orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease a bundt pan with unsalted butter or a non-stick baking spray, making sure to cover all the nooks and crannies.
  • In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This should take about 3-4 minutes.
  • Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Follow by adding the Greek yogurt, orange zest, and vanilla extract, mixing until all the wet ingredients are well blended and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Gradually add this dry mixture to the wet ingredients, alternating with the freshly squeezed orange juice. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
  • Carefully fold in the roughly chopped cranberries with a spatula, ensuring they are evenly distributed throughout the batter without breaking them up too much.
  • Pour the batter into the prepared bundt pan, using a spatula to smooth the top evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached.
  • Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
  • For the glaze, in a mixing bowl, combine the powdered sugar, freshly squeezed orange juice, and orange zest, whisking together until the mixture is smooth and free of lumps.
  • After the cake has fully cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides for a beautiful finish.

Notes

Elevate the cake on a decorative cake stand and surround it with fresh whole cranberries and slices of orange at the base for a vibrant and appealing display!
Keyword bundt, cake, cranberry, orange

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