As I took a moment to savor the cozy aroma wafting from my kitchen, I couldn’t help but feel enveloped by the warmth of the season. Enter my Buttery Orange Cranberry and Pistachio Bundt Cake—an easy bundt cake that captures the essence of festive gatherings and cozy afternoons alike. This recipe promises a beautifully moist cake, featuring a delightful balance of tart cranberries, crunchy pistachios, and the bright zing of orange zest. Not only is it a crowd-pleaser perfect for holiday celebrations, but it also makes for a charming breakfast or tea-time treat. Whether you’re looking to impress guests or simply indulge in a slice of something special, this cake is sure to become a cherished addition to your dessert repertoire. Are you ready to brighten up your day with this delectable creation?

Why is this cake a must-try?

Irresistibly moist: This Orange Cranberry and Pistachio Bundt Cake guarantees a melt-in-your-mouth experience with every slice, thanks to its buttery texture and rich flavors.

Festive flavors: Bursting with the sweetness of oranges and tartness of cranberries, it’s perfect for holiday gatherings or simply brightening up an ordinary day.

Easy to make: With straightforward instructions, this recipe is accessible for bakers of all skill levels, making it a stress-free baking choice.

Eye-catching presentation: Its unique bundt shape and vibrant colors make it a stunning centerpiece for any table, sure to impress your family and friends.

Versatile delights: Enjoy it as a lavish dessert, an indulgent breakfast treat, or pair it with cream for an extra special dessert experience. Plus, for those seeking more cake inspiration, don’t forget to check out my Coffee Walnut Cake or Cranberry Tiramisu Wow for delightful options!

Orange Cranberry and Pistachio Bundt Cake Ingredients

This delightful Orange Cranberry and Pistachio Bundt Cake is easy to make and a festive addition to any gathering!

For the Cake

All-Purpose Flour – Provides structure to the cake; substitute with a gluten-free flour blend for a gluten-free option.
Rolled Oats – Adds texture and a nutty taste; can be substituted with quinoa or omitted entirely if desired.
Baking Powder – Helps the cake rise; ensure it’s fresh for best results.
Ground Almonds – Contributes richness and moisture; can be swapped with almond flour for a similar effect.
Ground Pistachios – Adds flavor and crunch; substitute with walnuts or other nuts if preferred.
Cinnamon – Provides warmth and spice; adjust to your taste or substitute with nutmeg for a different warmth.
Marzipan – Adds sweetness and moisture; can be replaced with almond paste or omitted with adjustments to sugar levels.
Unsalted Butter – Key for moisture and flavor; ensure it’s softened for easy mixing.
Icing Sugar – Sweetens and adds a smooth texture; confectioner’s sugar can be used as an alternative.
Eggs – Essential for structure and moisture; for egg-free versions, consider using a flax egg or applesauce instead.
Orange Zest – Brings a fresh, citrus aroma and flavor; lemon zest can be used for a different citrus flair.
White Chocolate Chunks – Enhances sweetness and richness; can be omitted for a lighter cake option.
Cranberries (dried) – Offer tartness; feel free to substitute with raisins or cherries based on your preference.
Additional Orange Juice – Adds moisture and a pop of flavor; you can add more for an extra citrus kick.
Granulated Sugar (for syrup) – Sweetens the glaze; substitute with your preferred sweeter alternative if desired.

This Orange Cranberry and Pistachio Bundt Cake is sure to bring warmth and joy to your table, making it the perfect festive dessert!

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

Step 1: Preheat and Prepare
Begin by preheating your oven to 190°C (375°F). While the oven warms, generously grease and flour a 10-cup bundt cake pan, ensuring every crevice is coated to prevent sticking. A well-prepared pan will help your Orange Cranberry and Pistachio Bundt Cake release beautifully after baking.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ cup of ground almonds, and ½ cup of ground pistachios. Whisk these dry ingredients together until thoroughly mixed to ensure the baking powder is evenly distributed, contributing to a beautifully risen cake.

Step 3: Cream Marzipan and Butter
In a separate bowl, blend 100g of marzipan with 100ml of orange juice until smooth. Then, add 150g of softened unsalted butter and 150g of icing sugar. Beat this mixture with a hand mixer until it becomes fluffy and light. The air incorporated during this stage is crucial for achieving a tender crumb in the Orange Cranberry and Pistachio Bundt Cake.

Step 4: Add Eggs and Zest
Next, add 3 large eggs to the creamed mixture one at a time, blending well after each addition to ensure a uniform batter. Then, stir in the zest of 1 large orange, which will infuse your cake with vibrant citrus flavor. This step enhances the overall taste and aroma of your bundt cake.

Step 5: Combine Ingredients
Gradually mix the dry ingredients into the wet batter, folding gently until just combined. Be careful not to overmix; a few flour streaks are okay. Finally, fold in 100g of white chocolate chunks, 100g of dried cranberries, and 50g of chopped pistachios, adding delightful texture and flavor to your Orange Cranberry and Pistachio Bundt Cake.

Step 6: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake the cake in the preheated oven for 10 minutes, then reduce the temperature to 160°C (320°F) and continue baking for an additional 35-40 minutes. The cake is ready when a toothpick inserted in the center comes out clean, indicating it’s perfectly baked.

Step 7: Cool and Release
Once baked, let your Orange Cranberry and Pistachio Bundt Cake cool in the pan for about 15 minutes. After this initial cooling time, carefully invert the cake onto a wire rack. Allow it to cool completely, which will help firm up the texture and enhance its moistness.

Step 8: Prepare the Orange Syrup
While the cake cools, prepare the orange syrup by simmering 100g of granulated sugar with 100ml of additional orange juice in a small saucepan over medium heat. Stir until the sugar is completely dissolved, creating a glossy syrup that will enhance the flavor and moisture of your bundt cake.

Step 9: Glaze and Garnish
Once the cake has cooled completely, use a pastry brush to generously apply the prepared orange syrup over the top, allowing it to soak into the cake. For an extra touch of brightness, sprinkle additional orange zest over the cake before serving. This final step elevates your Orange Cranberry and Pistachio Bundt Cake, both visually and in flavor, making it a delightful treat.

What to Serve with Orange Cranberry and Pistachio Bundt Cake

It’s time to create the perfect meal around this delightful bundt cake that brightens any occasion.

Vanilla Ice Cream: A scoop adds a creamy, sweet contrast to the cake’s buttery texture, enhancing the festive flavors.
Coffee or Espresso: This warm beverage pairs wonderfully, elevating the cake while providing a rich, comforting experience. The deep flavors of coffee complement the citrus notes beautifully.
Whipped Cream: A dollop of freshly whipped cream adds a light, airy element to each slice, making it extra indulgent.
Spiced Hot Chocolate: This indulgent drink introduces cozy warmth and creamy richness that harmonizes perfectly with the cake’s festive essence.
Fruit Salad: A colorful mix of fresh fruits provides a refreshing balance to the sweetness, bringing a bright, healthy element to your table.
Nutty Granola: Sprinkled on the side, granola adds a crunchy texture that pairs nicely with the soft cake and highlights the pistachios.
Maple Syrup Drizzle: Just a touch over the slices can create an enchanting sweetness that enhances the flavors of orange and cranberries.
Champagne or Sparkling Wine: For a celebratory touch, serve bubbly drinks to toast with loved ones as you enjoy this exquisite dessert.
Lemon Tart: If you are feeling adventurous, serve alongside a tart lemon dessert to create a delightful flavor contrast that will leave everyone amazed.

Each of these pairings offers a unique way to elevate your Orange Cranberry and Pistachio Bundt Cake experience, turning it into a memorable moment!

How to Store and Freeze Orange Cranberry and Pistachio Bundt Cake

Room Temperature: Store the bundt cake in an airtight container at room temperature for up to 5 days. This keeps the cake moist and delicious, ready for a sweet treat anytime.

Fridge: If you prefer a cooler option, the cake can be kept in the refrigerator for up to 1 week. Wrap it well to avoid drying out and preserve its fragrant flavors.

Freezer: For longer storage, freeze the Orange Cranberry and Pistachio Bundt Cake for up to 3 months. Slice it before freezing for easier portioning, and wrap each piece tightly in plastic wrap followed by aluminum foil.

Reheating: When ready to enjoy, thaw it in the fridge overnight or at room temperature for a few hours. You can gently warm individual slices in the microwave for about 10-15 seconds for a cozy, just-baked feeling.

Expert Tips for Orange Cranberry and Pistachio Bundt Cake

Beat It Well: Ensure to beat the marzipan, butter, and eggs until fluffy. This step helps create a light batter that ensures your Orange Cranberry and Pistachio Bundt Cake rises properly.
Test for Doneness: Use a toothpick to check if the cake is done; it should come out clean. If it’s gooey, continue baking a little longer.
Moisture Matters: If the batter seems too dense, add 100 ml of milk or additional orange juice. This will ensure your cake remains buttery moist.
Cooling Time: Let the cake cool in the pan for 15 minutes before inverting it. This prevents it from breaking apart and helps maintain its beautiful shape.
Garnishing Tip: For a stunning presentation, consider adding a decorative glaze or a sprinkle of powdered sugar just before serving your cake.

Make Ahead Options

This irresistibly moist Orange Cranberry and Pistachio Bundt Cake is perfect for busy weeknights and festive gatherings alike! You can prepare the cake batter up to 24 hours in advance—just cover it tightly and refrigerate to prevent browning. You can also mix the dry ingredients (flour, oats, baking powder, cinnamon, ground almonds, and ground pistachios) and store them in an airtight container for up to 3 days. When you’re ready to bake, simply combine the wet ingredients and dry mix, then follow the baking instructions as usual. This way, you’ll enjoy a homemade cake that’s just as delightful, all while saving precious time!

Orange Cranberry and Pistachio Bundt Cake Variations

Feel free to let your creativity shine as you customize this delightful cake to suit your taste preferences!

Dried Fruit Swap: Substitute cranberries with dried cherries or blueberries for a unique flavor twist that brings a touch of sweetness.
Chocolate Choice: Omit white chocolate for a lighter cake, or replace it with dark chocolate chunks to enhance richness. Dark chocolate adds a lovely depth that pairs beautifully with the tart cranberries.
Nutty Variations: Experiment with different nuts like walnuts or pecans instead of pistachios to create a new texture and flavor profile. Each nut brings its own character—don’t hesitate to find your favorite!
Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend for a delicious gluten-free cake that everyone can enjoy. The texture may vary slightly, but it will still be moist and flavorful!
Cinnamon Alternatives: For a little twist, swap cinnamon with nutmeg or allspice for a different aromatic experience that adds a cozy vibe to your cake. The warm spices will transport you right to a festive gathering!
Citrus Variations: Enhance or change the flavor with lemon zest or juice instead of orange for a brighter, zestier cake that will awaken your taste buds. It’s a refreshing take that’s perfect for any season.
Creamy Additions: Fold in some plain yogurt or sour cream into the batter for added moisture and a tangy flavor that makes each bite velvety smooth. It’s an easy way to elevate your bundt cake!
Flavor Boost: For an extra punch, drizzle some honey over the cake before serving, enhancing sweetness and providing a beautiful glaze. This option is especially delightful alongside a scoop of vanilla ice cream!

Embrace the joy of baking and personalize this Orange Cranberry and Pistachio Bundt Cake to create a dessert that’s uniquely yours, ready to be a star at your next gathering. If you’re in the mood for more cake inspiration, why not explore my delicious Lemon Cake Melts or festive Cranberry Fluff Festive options?

Orange Cranberry and Pistachio Bundt Cake Recipe FAQs

How do I select ripe oranges for the cake?
Absolutely! Look for firm oranges with smooth skin that are heavy for their size, as this indicates juiciness. Avoid any fruit that has dark spots or feels too soft, as these could indicate overripeness.

How should I store the bundt cake?
You can store the Orange Cranberry and Pistachio Bundt Cake in an airtight container at room temperature for up to 5 days. If you prefer, you can refrigerate it for up to 1 week, just remember to wrap it well to keep it moist.

Can I freeze the bundt cake?
Certainly! To freeze your bundt cake, slice it into portions for easier defrosting. Wrap each slice tightly in plastic wrap, followed by aluminum foil, and place them in an airtight freezer bag. This way, your cake will stay fresh for up to 3 months. To thaw, simply let it sit in the fridge overnight or at room temperature for a few hours.

What should I do if my cake is too dense?
If you find that your Orange Cranberry and Pistachio Bundt Cake is too dense, don’t worry! You can add 100 ml of milk or additional orange juice to the batter before baking. This will enhance its moisture and improve the texture, making it light and fluffy.

Are there any dietary considerations for allergies?
It’s important to check for allergens! This cake contains nuts (pistachios and almonds) and gluten (from all-purpose flour). For gluten-free options, you can substitute the flour with a gluten-free blend. For nut allergies, feel free to omit the nuts entirely or swap them for seeds, like sunflower seeds, while making sure to adjust the recipe accordingly.

How can I enhance the orange flavor further?
To amplify the citrus notes in your bundt cake, you can increase the amount of orange zest and juice. Additionally, adding a splash of orange extract can deepen the flavor profile even more!