CranOrange Bundt Cake

By Fran Costigan
Moist and bursting with sweet berry and citrus flavors, this bountiful cake is a beauty. Remember to bake this in a hollow-centered bundt pan to ensure the cake bakes all the way through.
  • Yield: 12 to 16 servings


  • 2 medium oranges
  • aluminum-free baking powder
  • apple cider vinegar
  • Baking soda
  • Dried cranberries
  • Fine sea salt
  • Orange Juice
  • orange oil
  • organic canola oil
  • organic sugar
  • pure vanilla extract
  • white all purpose flour
  • whole wheat pastry flour


  1. Position a rack in the middle of the oven and preheat to 350° F. Thoroughly oil a 12-cup bundt pan or use a non-stick cooking spray.
  2. Place a wire mesh strainer over a medium bowl. Add the whole wheat pastry flour, white flour, baking soda, salt, baking powder and sugar to the strainer and sift into the bowl. Stir with a wire whisk.
  3. Add the oil, orange juice, vinegar, vanilla extract, orange oil and orange zest to a separate medium bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth. Stir the dried cranberries into the batter.
  4. Pour the batter evenly into the prepared bundt pan. The pan will be about 2/3 full. Rotate the pan to level the batter and tap it lightly on the counter to pop some of the air bubbles.
  5. Bake 40 to 43 minutes, or until the cake is lightly browned and a tester inserted in a few spots near the center is clean or holding just a few moist crumbs.
  6. Remove the cake from the oven and cool on a wire rack 5 or 6 minutes. Carefully run the tip of a small thin knife between the top of the cake and the pan. Place another wire rack on top of the cake and invert. Wait a 1 to 2 minutes and lift the pan from the cake. Cool the cake completely before serving.
  7. Tips

  8. If the cake sticks to the pan when it’s inverted on the rack, wet a kitchen towel in hot water, wring it out and place it over the pan. Shake the pan gently and the cake will release.