Cranberry Orange Cake with Amaretto Glaze

Top view of Cranberry Orange Cake on white platter

5 from 8 votes

Cranberry Orange Cake with Amaretto Glaze

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.

Prep Time30

Cook Time1 5

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: cake for party, gluten-free cakes, holiday cake recipes

Servings:

Calories: 474kcal

Author: Valentina K. Wein

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

US Customary - Metric

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