Frosted Cranberry Bundt Cake is loaded with whole, fresh cranberries and frosted with a simple icing. Tart, sweet, and perfect for any holiday table!
Today is the last of Lord Byron’s 12 Bundt Cakes of Christmas! I’d like to say that I have saved the best for last, but that’s not true, because in my opinion, they’re all the best!
To be completely honest, I think I had baked and photographed all of the cakes in this series back in early September, but I couldn’t bake the last two until just a few days ago. With good reason, I assure you!
I needed fresh cranberries for this cake, which are hard to find too long before Thanksgiving. And, despite my powers of persuasion, grocery stores will not stock eggnog until October! Don’t they know I have a blog to run!?
I’ve been waiting for so long to make this cake and photograph it. The design has been in my head for months! And, I absolutely love whole, fresh cranberries when baked into cakes or muffins, so I knew as soon as the last photo was taken, I could dig in!
THE SUGAR IS NEEDED TO CUT THE TARTNESS
There are some of you that will be tempted to cut back on the amount of sugar in this recipe. Believe me, it is needed to offset the extreme tartness of the cranberries. Without the sugar, the cake might be too bitter.
As for the sugared cranberries you see around the cake and filling the bundt pan cavity, those are completely optional. You don’t need to spend your money or your time if you prefer not to. I just think that the sugared/frosted cranberries add so much prettiness to the Christmas bundt cake.
Before you get to the recipe, it’s important to note that the icing is very thin and I only used it to act as a glue for the sugared cranberries. This cake is sweet enough and the icing is not needed if you are not going to place the cranberries on your cake.
If you want to skip the cranberries and the icing, I would simply dust the top of the cake with confectioner’s sugar and serve the cake with fresh, unsweetened whipped cream.
Well, Dear Reader, that’s it! It’s time to wrap up the 12 Bundt Cakes of Christmas series here at Lord Byron’s Kitchen. It seems like I just got started! I hope you’ve enjoyed the series and that you’ve baked a few of the cakes along the way. If not, well, hopefully you’ll come back when you start your holiday baking.
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Frosted Cranberry Bundt Cake
For the Cake:
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 3/4 cup butter, softened
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 3 cups fresh cranberries
For the Garnish:
- 2 cups cranberries
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1/2 cup sugar
For the Frosting:
- 2 cups confectioner's sugar
- 2 tablespoons milk
For the Cake:
- Preheat oven to 375 degrees. Prepare a bundt pan by greasing it with non-stick cooking spray. Sprinkle in a tablespoon of flour and tap out the excess. Set aside.
- In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
- Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
- In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
- Add the cranberries and fold into the batter with a rubber spatula.
- Pour into prepared bundt pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.
For the Cranberry Garnish:
- Whisk together the light corn syrup and water. Coat the cranberries with the mixture by tossing cranberries with the corn syrup mixture.
- Spread the sugar on a baking sheet and roll the coated cranberries into the sugar until well covered.
- Set aside for 2 hours to dry. Do not cover and do not refrigerate.
For the Frosting:
- Whisk together the confectioner's sugar and milk until smooth and creamy. Pour evenly over the cooled cake.
- Top with the dried cranberry garnish and serve.