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Home » Desserts » Cranberry Orange Cake with Amaretto Glaze

Cranberry Orange Cake with Amaretto Glaze

Nov 28, 2023 · by Valentina · 25 Comments

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Cranberry Orange Cake with Amaretto Glaze is a gluten-free bundt cake that's scrumptious beyond words. The tart cranberries, tangy orange and subtle almond flavor combine to create a masterpiece.

Top view of Cranberry Orange Cake with Amaretto Glaze on white platter

Cranberry and orange is a delicious classic dessert flavor combination -- one that's especially popular during the holiday season.

Add a little almond flavor and put it all in a buttery, soft cake, and watch out!

It goes without saying, but I have to say it . . . this is a perfect holiday cake!

It would be a lovely centerpiece on the dessert table for Christmas, or any winter holiday party.

Cranberry Orange Cake would also be delicious served with coffee or tea for a brunch or luncheon.

The Ingredients

raw cranberries roughly chopped
  • unsalted butter - I bake (and cook) with unsalted butter so I can better control how much salt goes in a recipe.
  • gluten-free all-purpose flour - My favorite is Cup4Cup Gluten-Free Multi Purpose Flour.
  • sour cream
  • granulated sugar
  • pure vanilla extract - I like this one.
  • almond extract
  • Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
  • eggs
  • baking powder - – If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
  • fresh cranberries - During the fall and winter seasons, fresh cranberries should be available in the produce section of most markets. If it's off season, they'll be in the freezer section.
  • powdered sugar
  • orange zest
  • orange juice
  • amaretto - Amaretto is an almond liqueur (Disaronno Originale is a good one.)

(See recipe card below for quantities.)

Substitutions and Variations

  • Gluten-free all-purpose flour. This cake can also be made with regular all-purpose flour, if it doesn't matter to you if it's gluten-free. The measurements are the same.
  • Orange zest and orange juice. The orange zest and juice can be substituted with lemon zest and juice. Still delicious, the flavor profile will change of course, and be more tart.
  • Amaretto. If you don't want to use amaretto in the glaze, use 1 ½ teaspoons almond extract instead.
big slice of cranberry orange cake with amaretto glaze on white plate

Important Recipe Tips

1. It’s very important the butter is softened before you begin. If it hasn’t been sitting out, you can soften it in a microwave. Do this by setting it to just a few seconds at a time, because you don’t want any of it to melt.

2. I really love the shape of the bundt pan I used for the cake in the photos. In my experience though, it's trickier for the cake to release in this shape — even if it’s non-stick, and when it’s well greased. The smoother, more traditional bundt pans are easier.

3. The best way to grease a bundt pan (and most cake pans), is to use both grease and flour. Here’s How to do this.

4. When you pour the glaze over the cake, some of it will drip onto the sheet pan. Use a flat-bottomed metal spatula to scoop it up and add it back to the cake. (There will always be some left in the sheet pan, even after doing this.)

5. The amaretto glaze has a lot more powdered sugar than it does liquid. These proportions might seem off at first, but I promise if you whisk for a moment or two, it will come together beautifully.

6. This cake is pretty and festive with a few garnishes: finely chopped almonds, orange zest, and fresh, raw cranberries to fill the center. However, it will be every bit as delicious without them.

How to Make it

- Preheat oven to 350°F and use 1 tablespoon of the butter to grease a 10-inch Bundt pan. Be sure the butter reaches deep into the crevices of the pan, and that it goes all the way up the sides and center. Then add the 2 tablespoons of flour to the pan and shake it gently to coat the butter with the flour.

- Use an electric mixer to beat the remaining cup of butter with the sour cream, sugar, vanilla, almond and salt. Beat on high until smooth and light, about 2 minutes. Add the the eggs, two at a time, and beat on a medium speed until they’re fully incorporated.

- On a low speed, gradually add the remaining 2 cups of flour and baking powder, and mix only until combined. In a small bowl, mix the chopped cranberries with the powdered sugar, then fold them into the batter, along with the orange zest and orange juice.

cranberries in bowl with powdered sugar

- Pour the batter into the prepared bundt pan and use a small spatula to evenly spread the top surface.

top of bundt cake pan with cake batter in it

- Bake in the preheated 350°F oven until the top is golden, beginning to crack, and it no longer jiggles — about 1 hour and 5 minutes.

cranberry orange cake in oven on rack

- Let the cake cool in the pan for about 15 minutes.

cranberry orange bundt cake still in the mold.

- Then invert it onto a baking rack. Place the rack with the cake on a sheet pan and let it cool completely.

top view of cranberry orange cake

For the glaze

- In a small bowl, whisk the powdered sugar with the amaretto and orange juice until smooth. It should be thick but pourable. Once the cake has cooled completely, slowly pour the glaze over the top of the cake, in any pattern you’d like.

- Let it sit until it’s set, about 10 minutes.

Can you make it ahead?

  • Wrapped well, without the glaze it can be kept at room temperature for two days. (Glaze it at least a couple hours before serving.)
  • If you have leftovers (unlikely), the cake should be refrigerated by the third day and will still be good for a a few days after that.
  • You can also freeze it, wrapped well for a few weeks. I would only suggest this for leftovers, though.

Other Beautiful Bundt Cake Recipes

  • Chai Apple Bundt Cake
  • Easy Eggnog Bundt Cake
  • Chocolate Olive Oil Bundt Cake (Gluten-Free)

I really, really think you're going to flip for this Cranberry Orange Cake with Amaretto Glaze. It's impossible not to!

Top view of Cranberry Orange Cake on white platter

Cranberry Orange Cake with Amaretto Glaze

Valentina K. Wein
Cranberry Orange Cake with Amaretto Glaze is a gluten-free bundt cake that's scrumptious beyond words. The tart cranberries, tangy orange and subtle almond flavor combine to create a masterpiece.
5 from 8 votes
Print
Prep Time 30 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 474 kcal

Equipment

  • 10-inch bundt cake pan

Ingredients
 
 

For the cake

  • 1 cup plus 1 tablespoon unsalted butter, softened, divided
  • 2 cups plus 2 tablespoons gluten-free 1 to 1 all purpose flour
  • ½ cup sour cream
  • 1¾ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1½ teaspoons almond extract
  • ¾ teaspoon salt
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1½ cups raw, fresh cranberries, roughly chopped
  • ¼ cup powdered sugar
  • 2 tablespoons orange zest
  • ¼ cup orange juice

For the glaze

  • 1 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon amaretto - almond liqueur (Disaronno Originale is a good one)
  • 1 tablespoon plus 1 teaspoon orange juice

Instructions
 

For the cake

  • Set the oven and prepare the pan. Preheat oven to 350°F and use 1 tablespoon of the butter to grease a 10-inch Bundt pan. Be sure the butter reaches deep into the crevices of the pan, and that it goes all the way up the sides and center. Then add the 2 tablespoons of flour to the pan and shake it gently to coat the butter with the flour.
  • Make the batter. Use an electric mixer to beat the remaining cup of butter with the sour cream, sugar, vanilla, almond and salt. Beat on high until smooth and light, about 2 minutes.
    Add the the eggs, two at a time, and beat on a medium speed until they’re fully incorporated.
    On a low speed, gradually add the remaining 2 cups of flour and baking powder, and mix only until combined.
    In a small bowl, mix the chopped cranberries with the powdered sugar, then fold them into the batter, along with the orange zest and orange juice.
  • Add batter to pan. Pour the batter into the prepared bundt pan and use a small spatula to evenly spread the top surface.
  • Bake. Bake in the preheated 350°F oven until the top is golden, beginning to crack, and it no longer jiggles — about 1 hour and 5 minutes.
  • Cool. Let the cake cool in the pan for about 15 minutes, then invert it onto a baking rack. Place the rack with the cake on a sheet pan and let it cool completely.

For the glaze

  • In a small bowl, whisk the powdered sugar with the amaretto and orange juice until smooth. It should be thick but pourable.
    Once the cake has cooled completely, slowly pour the glaze over the top of the cake, in any pattern you’d like. Let it sit until it’s set, about 10 minutes.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 474kcal | Carbohydrates: 71g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 175mg | Potassium: 102mg | Fiber: 4g | Sugar: 45g | Vitamin A: 647IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg
Keywords cake for party, gluten-free cakes, holiday cake recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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Reader Interactions

Comments

  1. Jeff the Chef

    December 10, 2019 at 7:19 am

    It's funny how I resonate with this post. Cranberries, of course. They're currently in season, and in every store. Oranges are in season, too ... but it's harder to notice, since they're available year round. But I've had orange cake on the brain for weeks!

    Reply
  2. Marissa

    December 10, 2019 at 11:39 am

    5 stars
    I'm with Angie and David about the amaretto glaze - somehow it just makes this already stunning cake even better! Such a festive dessert for the holidays!

    Reply
  3. Sylvia Crane

    December 10, 2019 at 1:45 pm

    Love the cake concept and wish to make with regular flour, not gluten free , however do not understand the explanation in red ink that says 1 to 1 for regular flour does that mean you use only one cup of flour plus 1 spoon more ? Please clarify as I do not want to ruin the recipe.
    Thank you

    Reply
    • valentina

      December 10, 2019 at 2:55 pm

      Hi Sylvia. You would use exactly the same measurement. 2 cups in the cake and a few tablespoon (more or less) to help grease the pan. Thanks for writing in and I hope you love this cake as much as I do! 🙂 ~Valentina

      Reply
  4. Laura

    December 10, 2019 at 11:28 pm

    You are truly, truly amazing!

    Reply
    • valentina

      December 12, 2019 at 11:05 am

      Thank you so much! 🙂 ~Valentina

      Reply
  5. John / Kitchen Riffs

    December 11, 2019 at 8:00 am

    Such a great seasonal recipe! Cranberries and oranges play SO well together. Neat idea for the glaze, too -- the amaretto sounds terrific. Thanks!

    Reply
    • valentina

      December 12, 2019 at 11:02 am

      Thanks, John! Yes, lovely for the season. Enjoy. 🙂 ~Valentina

      Reply
      • Melissa Bauer

        January 11, 2025 at 6:38 am

        5 stars
        I cannot wait to make this! It looks amazing!

        Reply
        • Valentina

          January 19, 2025 at 3:10 pm

          Thanks so much, Melissa. Hope you love it! 🙂 ~Valentina

          Reply
        • Valentina

          January 19, 2025 at 10:52 pm

          Thanks so much, Melissa. Enjoy! 🙂 ~Valentina

          Reply
  6. David Scott Allen

    December 11, 2019 at 10:11 am

    I have a Bundt pan with the same design, but it’s much smaller. I wish I had the large version! However, my regular Bundt pan will suffice to make this beautiful cake. The funniest thing? I have never thought to look at the inside of a cranberry! I’ve always used them whole. They’re quite pretty well cut in half, aren’t they? And that amaretto glaze? That will come in handy for several different cakes I like.

    Reply
    • valentina

      December 12, 2019 at 11:02 am

      Yes, the cranberries are so interesting on the inside -- not one bit juicy. I bet the smaller version of this pan makes cute/pretty cakes, too! Thanks so much, David, and enjoy. 🙂 ~Valentina

      Reply
  7. Kelly | Foodtasia

    December 11, 2019 at 10:59 am

    5 stars
    Valentina, such a beautiful and festive cake! Orange and cranberry is a wonderful combination and so perfect for the season. Your bundt pan makes a stunning cake - my favorite style!

    Reply
    • valentina

      December 12, 2019 at 10:58 am

      Thanks, Kelly. I've had my eye on this pan for years and finally got one. Happy holiday season. 🙂 ~Valentina

      Reply
  8. Liz

    December 13, 2019 at 4:37 am

    5 stars
    Wow, what a festive, moist and delicious cake! So beautiful, too!! I'd love a big slice for breakfast---so I'm a little relieved this is not in my kitchen until I have someone to share it with! Enjoy your weekend!

    Reply
    • valentina

      December 13, 2019 at 11:47 am

      Ha! I totally get it, Liz. I LOVE cake and/or cookies for breakfast with coffee. YUM! Thanks for visiting. 🙂 ~Valentiana

      Reply
  9. Roz

    December 24, 2020 at 4:21 pm

    5 stars
    Thank you for including this recipe in your latest newsletter (December 24, 2020). I'm fanatical about cranberry recipes and will certainly file this in my "Must Make" folder to prepare soon or for sure next fall/winter for the holidays.
    Wishing you a beautiful holiday season too,
    Roz
    La Bella Vita Cucina blog

    Reply
    • valentina

      December 24, 2020 at 7:44 pm

      Hi Roz, Thank you so much for writing in. I hope you love this one as much as my family and i do. So great you keep a "must make" folder! Love it. 🙂 ~Valentina

      Reply
  10. Irene

    November 29, 2023 at 11:19 am

    5 stars
    Hi, Valentina! Sounds like such an awesome recipe! Question: you say that any gluten flour is OK? Can I use coconut flour in this recipe? Any change to other ingredients in that case?

    Reply
    • Valentina

      November 29, 2023 at 4:32 pm

      Hi Irene. Thanks for writing in. Sorry if it's somehow unclear -- if you don't use the all-purpose gluten-free flour, a regular non-gluten-free all-purpose flour is okay. You can't entirely replace either one with coconut flour because it works differently. You can however (with either gluten-free AP or regular AP), use some of it. Coconut flour absorbs much more moisture than other flours. Figuring out how much to use is tricky without testing, so I can't guarantee this will work, but my best guess is that you can use a combination of 1 1/4 cups all-purpose and 1/3 to 1/2 cup of coconut flour. (The total amount of flour is less because you don't need as much of the AP when you add coconut flour). I hope this makes sense. I hope you love the cake! 🙂 ~Valentina

      Reply
      • Irene

        November 30, 2023 at 5:59 am

        5 stars
        Thanks very much, Valentina! It does make sense about the coconut flour - in my experience in the past I saw that it absorbed much more moisture... Sorry I misunderstood your directions at first - I see it now :). Thanks for the advice! I will let you know how it comes out!... It does look gorgeous and inviting!

        Reply
  11. mimi rippee

    November 30, 2023 at 6:30 am

    Absolutely beautiful! Makes me wish I baked!

    Reply
    • Valentina

      December 13, 2023 at 11:32 am

      Someone will just have to bake it for you. 😉 Thanks, Mimi. ~Valentina

      Reply
  12. Karen (Back Road Journal)

    December 10, 2023 at 1:55 pm

    I have all the ingredients to bake this cake except the juice. I'll be remedying that soon.

    Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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