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–+ servings
Orange cranberry and pistachio bundt cake

Deliciously Festive Orange Cranberry and Pistachio Bundt Cake

This Orange cranberry and pistachio bundt cake is a magical blend of flavors perfect for festive occasions.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose Flour can substitute with almond flour for a gluten-free option.
  • 1 cup Rolled Oats optional; replace with more flour if omitted.
  • 1 tbsp Baking Powder ensure it’s fresh to achieve the right rise.
  • 1 tsp Cinnamon can substitute with nutmeg for a different spice profile.
  • 1/2 cup Ground Almonds substitute with ground hazelnuts if desired.
  • 1/2 cup Ground Pistachios coarsely ground for best results; can swap for walnuts.
  • 1/2 cup Marzipan for a nut-free version, use sweetened coconut.
  • 1/2 cup Butter can replace with vegan butter for a dairy-free option.
  • 1 cup Icing Sugar use confectioners' sugar.
  • 3 large Eggs can substitute with flax eggs for a vegan alternative.
  • 1 cup Orange Juice use fresh juice for best taste; can replace with lemon.
  • 1 tbsp Orange Zest
  • 1 cup White Chocolate Chunks omit for lower sugar; replace with dark chocolate for a healthier option.
  • 1 cup Cranberries use dried cranberries; substitute with raisins if needed.
For the Orange Syrup
  • 1 cup Sugar adjust to your taste to achieve desired sweetness.
  • 1/2 cup Orange Juice freshly squeezed enhances the syrup's richness.

Equipment

  • Bundt pan
  • Mixing bowls
  • electric mixer
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F). Generously grease a bundt pan with butter and dust with flour to prevent sticking.
  2. 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.
  3. In a separate bowl, mix marzipan with orange juice until smooth. Add softened butter and icing sugar, then beat with an electric mixer until fluffy, about 3-4 minutes. Incorporate the eggs one at a time, mixing well after each addition, followed by orange zest.
  4. Gradually fold the dry mixture into the wet ingredients until just combined. Fold in white chocolate chunks, cranberries, and additional pistachios.
  5. Pour the batter into the prepared bundt pan and smooth the top. Bake for 10 minutes at 190°C (375°F), then reduce to 160°C (320°F) and bake for an additional 35-40 minutes.
  6. Once baked, cool in the pan for 15 minutes, then flip onto a wire rack.
  7. Prepare the orange syrup by simmering sugar and orange juice in a saucepan over medium heat until the sugar dissolves.
  8. Brush the cooled cake with orange syrup for an enhanced flavor and glossy finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Properly grease and flour your bundt pan to ensure the cake holds its shape. Store in an airtight container at room temperature for up to 3 days.

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