As I was sifting through the vibrant piles of cranberries in the market, it struck me: Thanksgiving dessert should be nothing less than magical. Enter the Orange Cranberry and Pistachio Bundt Cake—a delightful blend of sweet and tart flavors elevated by festive aromas that will usher in warmth to your holiday gatherings. This easy cake recipe not only makes a stunning centerpiece for your table but is also butter-soft with a tender crumb, perfect for any occasion from breakfast to post-dinner indulgence. You’ll love how simple it is to whip up, making it a true crowd-pleaser that even the busiest of home chefs can master. Ready to embrace the enchanting flavors of the season? Let’s dive into this delightful baking adventure together!

Why Should You Bake This Cake?

Festive Flavor Explosion: This Orange Cranberry and Pistachio Bundt Cake offers a unique blend of sweet and tart flavors that perfectly capture the spirit of the season.

Simple to Prepare: With straightforward instructions, even novice bakers can create a stunning dessert without stressing.

Versatile Options: Want to change things up? Substitute cranberries with cherries or try different nuts for a personalized touch.

Eye-Catching Presentation: The glistening syrup glaze and beautiful bundt shape make it an impressive centerpiece for any gathering.

Ideal for Any Occasion: Whether it’s breakfast, tea time, or a festive dinner, this cake delights at all times. For an indulgent pairing, consider serving with whipped cream or a scoop of vanilla ice cream!

Try it alongside other festive favorites, like our delicious Baked Cranberry Brie or a delightful slice of Strawberry Custard Cake.

Orange Cranberry and Pistachio Bundt Cake Ingredients

• Delight in the simple sweetness and texture of this cake!

For the Cake

All-purpose Flour – Provides structure; can substitute with almond flour for a gluten-free option.
Rolled Oats – Adds texture and fiber; optional; replace with more flour if omitted.
Baking Powder – Leavening agent; ensure it’s fresh to achieve the right rise.
Cinnamon – Flavor enhancer for warmth; can substitute with nutmeg for a different spice profile.
Ground Almonds – Adds moisture and nuttiness; substitute with ground hazelnuts if desired.
Ground Pistachios – Enhances flavor and texture; coarsely ground for best results; can swap for walnuts.
Marzipan – Adds sweetness and moisture; for a nut-free version, use sweetened coconut.
Butter – Richness and moisture; can replace with vegan butter for a dairy-free option.
Icing Sugar – Provides sweetness; use confectioners’ sugar.
Eggs – Binding agent for structure; can substitute with flax eggs for a vegan alternative.
Orange Juice and Zest – Adds citrus flavor; use fresh juice for best taste; can replace with lemon.
White Chocolate Chunks – Sweetness and texture; omit for lower sugar; replace with dark chocolate for a healthier option.
Cranberries – Sweet and tart flavor; use dried cranberries; substitute with raisins if needed.

For the Orange Syrup

Sugar – Sweetness for glaze; adjust to your taste to achieve desired sweetness.
Orange Juice – Adds a burst of citrus flavor; freshly squeezed enhances the syrup’s richness.

This Orange Cranberry and Pistachio Bundt Cake will be the showstopper at your next gathering! Enjoy the festive flavors and lovely presentation as you create sweet memories with every slice.

Step‑by‑Step Instructions for Orange Cranberry and Pistachio Bundt Cake

Step 1: Preheat and Prepare
Preheat your oven to 190°C (375°F). Generously grease a bundt pan with butter and dust with flour to prevent sticking. Ensure the pan is well-coated to maintain the beautiful shape of the Orange Cranberry and Pistachio Bundt Cake.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour, rolled oats, baking powder, cinnamon, ground almonds, and ground pistachios. Whisk thoroughly to blend the ingredients evenly, creating a dry mixture that will bring structure and flavor to your cake.

Step 3: Create the Wet Mixture
In a separate bowl, mix marzipan with orange juice until smooth, creating a luscious base. Add softened butter and icing sugar, then beat the mixture with an electric mixer until it’s fluffy and light, about 3-4 minutes. Incorporate the eggs, one at a time, mixing well after each addition, followed by the vibrant orange zest.

Step 4: Combine Mixtures
Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter. The batter for the Orange Cranberry and Pistachio Bundt Cake should be slightly thick but smooth. Carefully fold in the white chocolate chunks, cranberries, and additional pistachios for a delightful texture and flavor.

Step 5: Pour and Smooth Batter
Pour the batter evenly into the prepared bundt pan, using a spatula to smooth the top for an even bake. This helps the Orange Cranberry and Pistachio Bundt Cake rise beautifully. Bake for 10 minutes at 190°C (375°F), then reduce the temperature to 160°C (320°F) and continue baking for an additional 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake
Once baked, remove the bundt cake from the oven and allow it to cool in the pan for 15 minutes. This resting period helps it firm up slightly, making it easier to invert. After 15 minutes, carefully flip the cake onto a wire rack to cool completely, allowing air to circulate around it for even cooling.

Step 7: Prepare the Orange Syrup
While the cake cools, prepare the orange syrup by simmering sugar and freshly squeezed orange juice in a small saucepan over medium heat. Stir until the sugar is fully dissolved, creating a glossy sauce. This sweet topping adds a delightful zing to the Orange Cranberry and Pistachio Bundt Cake.

Step 8: Glaze the Cake
Once the bundt cake is completely cool, gently brush the top and sides with the orange syrup using a pastry brush. This not only enhances the flavor but also gives the cake a beautiful glossy finish. If desired, sprinkle additional orange zest over the top for an extra pop of color and citrus aroma.

What to Serve with Moist Orange Cranberry and Pistachio Bundt Cake?

Whether you’re gathering loved ones to celebrate the season or simply enjoying a cozy evening at home, these delightful additions will elevate your meal experience.

Whipped Cream: Creamy and fluffy, it balances the sweetness of the cake and adds a delightful richness to each bite.
Vanilla Ice Cream: The cold creaminess offers a perfect contrast to the warm, moist cake, making every slice an indulgent treat.
Fresh Fruit Salad: Bursting with seasonal flavors, a mix of citrus and berries brings a refreshing element that cuts through the cake’s richness.
Spiced Tea: Aromatic and warm, it complements the festive spices in the cake and creates a cozy atmosphere for any gathering.
Cranberry Sauce: This tart side echoes the cake’s flavors and adds a luscious, juicy component to the plate. Serve it on the side for a fun twist!
Sparkling Cider: Bubbly and refreshing, this non-alcoholic drink enhances the holiday spirit while pairing wonderfully with the citrus notes.
Chocolate Ganache: Rich and decadent, drizzle it over cake slices for a sumptuous chocolate contrast to the orange and nutty flavors.
Pistachio Cookies: These crunchy treats echo the cake’s star ingredient and provide a delightful texture that compliments the moist bundt.
Coffee or Espresso: Bold and robust, it’s the ideal companion to a sweet slice, enhancing the flavors while providing a pick-me-up with dessert.

Make Ahead Options

This Orange Cranberry and Pistachio Bundt Cake is ideal for those looking to save time during busy weeks! You can prepare the batter up to 24 hours in advance. Simply mix all the ingredients as directed, then cover the bowl tightly with plastic wrap and refrigerate until you’re ready to bake. To maintain its quality, bring the batter to room temperature before pouring it into the bundt pan. Alternatively, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. Just brush with the orange syrup just before serving, ensuring it remains as delicious and moist as the day it was made!

Storage Tips for Orange Cranberry and Pistachio Bundt Cake

Room Temperature: Store your cake in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.

Fridge: If you want to keep it longer, refrigerate for up to a week. Just make sure to wrap it well to prevent it from drying out.

Freezer: The Orange Cranberry and Pistachio Bundt Cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil for best results.

Reheating: To enjoy it warm, thaw in the refrigerator overnight, then reheat individual slices in the microwave for about 15-20 seconds.

Orange Cranberry and Pistachio Bundt Cake Variations

Feel free to let your creativity shine and customize this delicious bundt cake to fit your taste and occasion!

Berry Twist: Swap cranberries for fresh cherries or blueberries for a delightful seasonal variation that adds a splash of color. The burst of berries will elevate the cake’s tartness while remaining moist and flavorful.
Nutty Delight: Experiment with different nuts like toasted hazelnuts or walnuts instead of pistachios. Each nut variety brings a unique crunch and flavor profile, creating a fun surprise in every bite.
Carrot Cake Fusion: For a festive twist, incorporate grated carrots into the batter. This adds a touch of sweetness and moisture, making it reminiscent of a classic carrot cake.
Citrus Burst: Replace orange juice and zest with fresh lemon or lime juice for a bright, zesty flavor. This citrus swap can offer an entirely new dimension to your canvas of flavor.
Chocolate Indulgence: Swap white chocolate chunks for dark chocolate chips for a rich and slightly bitter contrast that pairs perfectly with the sweet and tart elements of the cake.
Healthy Oats: Use the rolled oats in the batter, or substitute with ground flaxseed for an extra boost of omega-3s and fiber. This variation helps achieve a heartier texture while enriching the nutritional profile.
Flavored Syrup: Elevate your orange syrup by infusing it with vanilla bean or a splash of whiskey for a sophisticated touch that enhances the overall experience of the cake.

This bundt cake is the perfect canvas for your creativity, just like our delightful White Chocolate Orange treats or the scrumptious Strawberry Custard Cake. Enjoy every slice!

Expert Tips for Orange Cranberry and Pistachio Bundt Cake

Beat for Fluffiness: Ensure the butter and sugar mixture is light and fluffy—this creates an airy texture in your Orange Cranberry and Pistachio Bundt Cake.

Egg Addition: Incorporate the eggs one at a time to prevent over-mixing, which could lead to a denser cake.

Thick Batter?: If your batter appears too thick while mixing, add a splash of milk or orange juice to reach the desired consistency without compromising flavor.

Prevent Sticking: Properly grease and flour your bundt pan to avoid messy removals; a good coating ensures your cake holds its shape beautifully.

Testing for Doneness: Always check the center of your cake with a toothpick; if it comes out clean, your Orange Cranberry and Pistachio Bundt Cake is perfectly baked.

Orange Cranberry and Pistachio Bundt Cake Recipe FAQs

What should I look for when selecting cranberries?
Opt for fresh cranberries that are firm and bright red. Avoid any that are soft or have blemishes, as these may be overripe or spoiled. If using dried cranberries, ensure they’re plump and moist rather than hard or overly dry.

How should I store the Orange Cranberry and Pistachio Bundt Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you’d like to extend its freshness, refrigerate it for up to a week, ensuring it’s well-wrapped to prevent drying out.

Can I freeze the Orange Cranberry and Pistachio Bundt Cake?
Absolutely! You can freeze the bundt cake for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving.

What do I do if my bundt cake sticks to the pan?
To prevent sticking, ensure you grease your bundt pan thoroughly with butter and a dusting of flour, getting into all the crevices. If it does stick, gently run a knife around the edges to loosen it, then invert it onto a wire rack. If you’re still having issues, placing the pan in warm water for a few minutes can help release the cake.

Are there any allergies I should be aware of?
This recipe contains common allergens such as wheat, eggs, and dairy. For a nut-free version, substitute ground almonds and pistachios with sunflower seeds or omit them altogether. Also, consider using flax eggs for a vegan alternative if needed.

How can I adjust the sweetness in this recipe?
If you find the cake too sweet, you can decrease the amount of icing sugar in the batter or omit white chocolate chunks for a less sugary version. You can also balance sweetness with a tangy cream cheese frosting or a light yogurt topping on the side!