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Cranberry Swirl Bundt Cake |

Cranberry Swirl Bundt Cake

  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 25 mins


  • 3 1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 1 cup sour cream
  • 3 cups sugar
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 egg yolk
  • 1/2 cup Whole-Berry Cranberry Sauce (recipe follows)
  • For the Glaze:
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon ground ginger
  • Garnish: candied ginger, sugared cranberries*
  • * Spray cranberries with cooking spray. Roll in granulated sugar, set aside and let set.


  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
  2. To prepare cake: In a medium bowl, whisk together flour and next 3 ingredients.
  3. In a large bowl, beat butter and sour cream with a mixer at medium speed until combined.
  4. Gradually add sugar, beating until fluffy. Add orange zest and vanilla, beating until combined.
  5. Add eggs and egg yolk, one at a time, beating well after each addition.
  6. Add flour mixture to butter mixture, beating until combined.
  7. Reserve 2 cups batter in a medium bowl. Add 1/2 cup Whole-Berry Cranberry Sauce to reserved batter, and stir until combined.
  8. Spoon 3 cups plain batter into prepared pan. Add cranberry batter. Spoon remaining plain batter over top. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on countertop to release any air bubbles.
  9. Bake for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean.
  10. Cover with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  11. To prepare glaze:
  12. In a small bowl, whisk together cream and vanilla. Add confectioners’ sugar and ginger, whisking until smooth. Spoon over cake. Garnish with candied ginger and sugared cranberries, if desired.