Easy and festive, this cranberry bundt cake is light and moist, filled with cranberries and warm spices. It’s topped with a thick white glaze, for a festive snow-capped-mountain look.

Snow Capped Cranberry Bundt Cake
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This lovely cranberry bundt cake combines tart, cranberries with a lovely light cake, with a generous splash of vanilla and a sprinkling of warm, Winter spices. Lightly sweet, this cake would be at home on the Brunch table or for a dessert.

Snow Capped Cranberry Bundt Cake

Ingredients and substitutions

Cranberries – you can use either fresh or frozen cranberries for this cake. For frozen cranberries, use from frozen and allow a bit extra baking time. If you can’t find cranberries, dried cranberries would work, though it would result in an overall sweeter cake.

Recipe tips!

  • Feel free to tweak the spicing in this cake to your tastes. I’m not a cardamom lover myself, but if you are, I think a pinch would be lovely in this cake. I went with cinnamon, ginger and nutmeg, but allspice would work nicely, too. I feel like you don’t want to add too much spice though, as it seems to work nicely as just warm background notes, rather than front and centre. Your call though :)
  • The icing is essentially just a light buttercream (light on the butter) that is mixed to just a tad thinner than you would use to frost a cake. Spoon it in a ring on top, then use the back of a spoon to push it in “big drips” (or snow drifts :) over the edges a bit.
Snow Capped Cranberry Bundt Cake

Storage and freezing

This cake sat on my counter not very well covered for several days and held its own really well. It would also freeze well (unglazed) if you wanted to make the cake part ahead.

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cranberry bundt cake with ice frosting

Get the Recipe: Cranberry Bundt Cake

Lovely light cranberry bundt cake, flavoured with lots of vanilla and some warm spices and studded with fresh (or frozen) cranberries. Topped with an easy, but pretty icing.
5 stars from 8 ratings
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 16 servings

Ingredients

For the cake:

  • 4 large (4) eggs, separated
  • 1 3/4 cups (350 g) white granulated sugar
  • 3 Tablespoons (44.36 ml) vanilla
  • 1 cup (236.59 ml) vegetable oil, or canola or other neutral cooking oil
  • 2 1/2 cups (312.5 g) all-purpose flour, spooned and levelled
  • 2 teaspoons (9.86 g) baking powder
  • 1 teaspoon (4.93 g) ground cinnamon
  • 1/4 teaspoon (1.23 g) ground ginger
  • 1/4 teaspoon (1.23 g) ground nutmeg
  • 1/2 cup (118.29 ml) milk
  • 2 cups (200 g) fresh or frozen cranberries, tossed with 1 Tbsp flour

For the icing:

  • 1 1/2 cups (180 g) icing/confectioners' sugar, plus more for dusting
  • 1 teaspoon (4.93 ml) vanilla
  • 3 Tablespoons (44.36 g) butter, softened
  • 2 Tablespoons (29.57 ml) milk, plus more, as needed

Instructions
 

  • Preheat oven to 350F. (regular bake/not fan-assisted). Grease a 10-inch bundt pan and set aside.
  • Beat the egg whites until frothy (until they look like a bubble bath :). Add the sugar, egg yolks, oil and vanilla. In a separate bowl, whisk together the flour, baking powder and spices. Add the dry ingredients to the wet, alternating with the milk. Fold in the floured cranberries.
  • Pour batter into prepared pan. Bake in preheated 350F oven for about 1 hour, or until a tester inserted in the centre of the cake comes out clean (*frozen cranberries use usually requires a bit more baking time). Remove from oven and allow to mostly cool in the pan, before turning out onto a plate.
  • For the icing: Once the cake is completely cooled, combine the icing ingredients with enough milk to make an icing just a tiny bit thinner than a regular cake icing. Spoon in a ring on the top of the cake then using the back of a spoon, push "drips" of icing over the edge of the cake here and there. If desired, place 4 or 5 fresh cranberries with a sprig of rosemary on top, then dust the entire cake with icing sugar.

Notes

  • Feel free to tweak the spicing in this cake to your tastes. I’m not a cardamom lover myself, but if you are, I think a pinch would be lovely in this cake. I went with cinnamon, ginger and nutmeg, but allspice would work nicely, too. I feel like you don’t want to add too much spice though, as it seems to work nicely as just warm background notes, rather than front and centre. Your call though :)
  • The icing is essentially just a light buttercream (light on the butter) that is mixed to just a tad thinner than you would use to frost a cake. Spoon it in a ring on top, then use the back of a spoon to push it in “big drips” (or snow drifts :) over the edges a bit.
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Dessert, Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 264kcal, Carbohydrates: 50g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 40mg, Potassium: 127mg, Fiber: 1g, Sugar: 34g, Vitamin A: 150IU, Vitamin C: 1.7mg, Calcium: 51mg, Iron: 1.2mg
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