Cranberry Clementine Bundt Cake

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 -10 servings
Author Adore Foods


  • 4 cups all-purpose flour
  • 1 stick unsalted butter at room temperature
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs beaten
  • 1 cup buttermilk
  • 1 cup freshly squeezed clementine juice
  • 2 teaspoons orange zest
  • 1 tbsp vanilla extract
  • 2 cups cranberries coarsely chopped
  • cooking oil spray
  • 1 cup confectioner's sugar for dusting


  1. Preheat oven to 350F/ 180C. Coat a Holiday Tree Bundt pan with cooking spray and dust with some flour.
  2. Cream the butter and 2 cups of the granulated sugar in the bowl for 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time.
  3. In a large bowl, combine flour, baking powder, baking soda and salt and set aside. In another bowl, combine buttermilk, clementine juice, vanilla essence and chopped cranberries; Add the dry ingredients and the buttermilk mixture, alternately alternately to the batter, beginning and ending with the flour.Pour the batter into prepared pan. Bake for about 50 minutes, until a toothpick inserted into cake comes out clean. Allow resting for 15 minutes, in the bundt pan before transferring it to wire rack and cool completely. Dust with confectioner's sugar and served.
  4. Enjoy!

Recipe Notes

This recipe is adapted from Food Network - Orange Pound Cake by Ina Garten