Spice & Iced Cranberry Cake | Cozy, Citrusy & Totally Irresistible

A golden Bundt kissed with orange zest, warm cardamom, and a pop of tart cranberries — this cake smells like the holidays found your kitchen. Moist, rich, and beautifully balanced between sweet and citrus-sharp, it’s finished with a glossy pink glaze that’ll steal the show at any table.

Baked in one pan, no fuss, just pure comfort with a touch of elegance.✨ Perfect for brunch, gifting, or your next cozy afternoon coffee break.

Let’s get that oven humming and make this Cranberry-Orange Bundt Cake — your kitchen’s about to smell amazing!

Ingredients

• 170 g (¾ cup) unsalted butter, room temperature, cut into chunks

• 320 g (2½ cups) all-purpose flour

• 2 tsp baking powder

• ¾ tsp fine sea salt

• ½ tsp baking soda

• 1¼ tsp ground cardamom

• ¾ tsp ground coriander

• ½ tsp ground ginger

• 300 g (1½ cups) granulated sugar

• Zest of 1 large orange or 2 small tangerines

• 80 ml (⅓ cup) neutral oil

• 3 large eggs, room temperature

• 2 tsp pure vanilla extract

• 235 g (1 cup) plain Greek yogurt, room temperature, drained if watery

• 200 g (2 cups) cranberries, fresh or frozen (unthawed), coarsely chopped

Icing

• 275 g (2¼ cups) confectioners’ sugar

• 2½–4 tbsp cranberry or pomegranate juice (enough for a smooth, pourable flow)

Method

Get prepped

Preheat the oven to 350°F (175°C). Butter and flour a large Bundt pan (12–13 cup capacity) or coat it with baker’s spray.

Whisk & spice

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Add the cardamom, coriander, and ginger — your kitchen should already smell incredible. Set aside.

Rub & cream

In a stand mixer, add the sugar and orange zest. Rub them together with your fingertips until the sugar smells bright and citrusy. Add the butter and beat on medium-high for 3–4 minutes until pale and fluffy. Pour in the oil and beat for another minute.

Build the batter

Add the eggs one by one, mixing for a minute after each. Blend in the vanilla, then mix in the yogurt on low until smooth and creamy. Add half the flour mixture, mix until nearly incorporated, then add the rest. Stop when you still see a few streaks of flour — we’ll finish it by hand.

Fold & fill

Fold in the cranberries with a spatula, scraping down the sides and making sure the last bits of flour disappear. Spoon the batter into the prepared Bundt pan, gently nudging it into all those lovely curves. Level the top.

Bake it beautiful

Bake 55–60 minutes, until golden, fragrant, and a skewer comes out clean. The cake should start to pull away from the sides. Cool in the pan for 5 minutes, then invert onto a rack. Let it cool completely before icing.

Whisk the blush icing

In a bowl, stir the confectioners’ sugar and cranberry (or pomegranate) juice together. You want a silky, drizzly consistency — one that runs slowly off the spoon in ribbons. Spoon or drizzle over the cooled cake and let it drip down naturally.

Let the glaze set before serving… if you can wait that long.

The cake can be covered and left at room temperature for 3 days, otherwise place in fridge. 

Please watch the video below. Enjoy your adventure time in the kitchen.

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