Cranberry Bundt Cake Ingredients

1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
2 cups (400 g) granulated sugar
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash of bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
¼ tsp baking soda
¾ tsp fine sea salt
¼ cup (60 ml) fresh squeezed orange juice
1 Tbsp fresh lemon juice
¼ cup (60 ml) half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen

Vanilla Glaze (optional)

1½ cups (180 g) confectioners’ sugar
2 to 4 Tbsp half-and-half
Seeds of 1 vanilla bean, scraped, or ¼ tsp vanilla bean paste
Pinch of fine sea salt

TO MAKE THE CAKE: Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup (25-cm, 2.9-L) nonstick Bundt pan.

Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.

In a separate bowl, stir together the flour, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.

Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.

TO MAKE THE GLAZE: Whisk together the confectioners’ sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. Set the cake on a wire rack on parchment paper and drizzle the glaze over it. Let it set slightly before slicing and serving.

Get ahead!

This Cranberry Bundt Cake can be made ahead in two stages: Make the batter, then store it in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let it cool com­pletely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it.

Good to know

Be sure to butter and flour your Bundt pan really well—those cran­berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. And get all Jackson Pollock if you want—this is awesome with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.

Bitters for your Cranberry Bundt Cake

As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods! If you don’t have bitters at home, make your tablespoon of orange zest a heaping one for a citrus surprise.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission from Chronicle Books, 2019

Pairs the best with Le Grand Courtâge Brut Rosé

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