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.
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!
When to Serve Cranberry Orange Cake
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 at a brunch or luncheon.
There’s never really a bad time for cake, right?
Can you make Cranberry Orange Cake ahead?
Absolutely!
- 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.
7 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. (It’s possible it’s my particular pan.) 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. I use my new favorite gluten-free flour in this cake. It’s more expensive than some of the others, but the results are amazing. 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. (My second choice gluten-free flour is this one.)
5. 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.)
6. 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.
7. 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.
I really, really think you’re going to love this Cranberry Orange Cake with Amaretto Glaze. It’s impossible not to!
More amazing bundt cake recipes:
Cranberry Orange Cake with Amaretto Glaze
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
- 1/2 cup sour cream
- 1 3/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 3/4 teaspoon salt
- 4 large eggs
- 1 teaspoon baking powder
- 1 1/2 cups raw, fresh cranberries, roughly chopped
- 1/4 cup powdered sugar
- 2 tablespoons orange zest
- 1/4 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
- 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 creveces 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.
- Pour the batter into the prepared bundt pan and use a small spatula to evenly spread the top surface.
- 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.
- 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 top, in any pattern you’d like. Let it sit until it’s set, about 10 minutes.
- Serve!
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.
angiesrecipes says
This is so christmasy and delicious! That amaretto glaze sounds really amazing.
David @ Spiced says
You’re right! There is never a bad time for cake. I love cranberry orange at the holidays, but honestly you had me with the amaretto glaze! That sounds delicious. This is definitely a Christmas Day dessert if I’ve ever seen one! 🙂
Jeff the Chef says
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!
Marissa says
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!
Sylvia Crane says
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
valentina says
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
Laura says
You are truly, truly amazing!
valentina says
Thank you so much! 🙂 ~Valentina
John / Kitchen Riffs says
Such a great seasonal recipe! Cranberries and oranges play SO well together. Neat idea for the glaze, too — the amaretto sounds terrific. Thanks!
valentina says
Thanks, John! Yes, lovely for the season. Enjoy. 🙂 ~Valentina
David Scott Allen says
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.
valentina says
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
Kelly | Foodtasia says
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!
valentina says
Thanks, Kelly. I’ve had my eye on this pan for years and finally got one. Happy holiday season. 🙂 ~Valentina
Liz says
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!
valentina says
Ha! I totally get it, Liz. I LOVE cake and/or cookies for breakfast with coffee. YUM! Thanks for visiting. 🙂 ~Valentiana
Roz says
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
valentina says
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