Cranberry Orange Madeira Bundt Cake
Cranberry orange Madeira bundt cake is my twist on classic British bake Madeira cake. Synonymous with New Year in Scotland, this is a simple cake to bake, not too sweet, doesn't need any decorating so ideal for beginner bakers or gifting.
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Sieve
- Large Bundt Pan (Mine is a 10 cup/24cm (9½") diameter by 9½ cm (3¾") deep* - see notes)
- Cake release ( Homemade Lining Paste/Cake Goop or butter & flour*- see notes)
- Timer
- Wooden Cocktail stick
- Cooling rack
- Extra Fine Sieve (or tea-strainer)
Ingredients
For The Cake Batter:
- 226 grams Butter ( 8 oz, 1 cup, – unsalted, cubed and softened )
- 226 grams Caster Sugar (8 oz, 1 cup Extra/Super Fine Sugar)* See notes
- 5 Medium -Large Eggs (US – Large to Extra Large)
- 225 grams Plain Flour (8 oz, 1 ¾ rounded cups All Purpose Flour, or UK Self-raising, less the baking powder* See notes)
- 3½ tsp Baking Powder (omit is using Self-raising)
- 65 grams Ground Almonds (2⅓ oz, ⅔ cup Almond Flour, ¾ cup fine Almond Meal) * see notes
- 3½ tsp Orange Extract
- 126 grams Cranberries (whole, fresh or frozen - 4½ oz, 1¼ cup whole cranberries)
- Zest of 1 Orange (optional)
- 2¾ tsp Orange Juice
Instructions
Prepare Cake Batter
- Wash the whole cranberries in warm water & pat dry before tossing in 1 or 2 tbsp flour to coat. **If using frozen cranberries, do not defrost and wait to flour coat till step 4 below.
- Add softened butter to your mixing bowl with the sugar, & use a hand-mixer or stand-mixer to ‘Cream’ together till smooth & paler in colour.
- Add one egg at a time to the butter/sugar mixture, mixing well in-between adding each egg. Sieve over the flour & baking powder (omit baking powder if using UK Self-raising flour). Add in the ground almonds (Almond flour/fine almond meal), orange extract, orange juice & zest if using. Mix only till all ingredients are incorporated. Do not over-mix. Note it will be a very thick batter.
- Fold in ½ of the flour coated cranberries with a spatula, (if using frozen ones, coat in flour now right before adding to the batter). Then fold in the remaining half till incorporated.
- Heat your oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4.
Prepare The Bundt Pan/Tin
- Well grease the bundt tin/pan. I highly recommend homemade Lining Paste/Cake Goop for bundts.
- Alternatively use lots of cake release spray or butter and flour. Remove 2 tbsp of the lining paste, & brush onto all areas of the inside of the pan and go over a second time with the remaining paste. Pay attention to the inner tube and also the little nooks and crannies.
Bake The Madeira Cake
- Carefully spoon the madeira cake batter into the greased bundt tin, and use the back of a spoon to level off the cake as best you can. Give the tin a few taps on the worktop/counter before placing on a baking sheet/tray and baking in the centre of the oven for about 40 minutes.
- The cake should be risen, set, a deep golden colour and a wooden cocktail stick will come out clean of crumbs. The cake will also have started to come away from the side of the tin and if using a thermometer, the internal temperature will be between 200°f & 210°f (93-99°c).
- Leave to cool on a cooling rack for 30 minutes. Then use a large plate to flip the cake over and out of the tin. Leave a little to cool a bit more.
Serving & Storing
- To serve, add icing/powdered sugar on top or leave plain and serve with blueberry orange curd, lemon curd or your favourite jam one side. But it is not needed or traditional.
- Store the Cranberry orange Madeira bundt cake in an airtight container such as a cake or cookie tin. A cake dome also works well and will last at least 7 days. Freeze Madeira cake in individual slices, wrapped in parchment paper then cling film/plastic wrap or foil and in a labelled food bag for up to 3 months2.
Notes
US/Canadian ingredient equivalents listed in the ingredients section as well as more details before this Recipe Card.
Caster sugar equivalent is Extra/Super Fine Sugar, but you can process some granulated sugar instead. See my UK sugar comparison photo before this Recipe Card.
Ground Almonds substitute is Almond Flour or fine Almond Meal. Make your own by bashing whole almonds, skins on, before processing. See my ground almond photo for reference.
Fresh raw, whole cranberries or frozen cranberries both work well. Red plums are a very good alternative, or blueberries.
Bundt Pan – 10 cup, Bakers Street, Pandora Fluted Bundt Pan, 9.5 inch diameter, by 3.75 inches high (24.2 x 9.5cm). See before this Recipe Card for more details on the pan used.
Recipe Yield – you will get at least 16 slices form this cake, provided you don’t cut really large chunks.
Try my Original Madeira Loaf Cake recipe, or with cranberries and orange (photo above)
Try with my Home-made Plum Jam recipe. Or why not try my Lemon Curd or Blueberry Orange Curd like in the blueberry mini bundt below?
Please see the main recipe blog for more information.
Try one of my 3 traditional Scottish shortbread recipes or the Cranberry Orange Pecan Shortbread below.
All cake recipes can be found on my Cake Page. Or jump to the Christmas recipes page.
To rate the recipe or leave feedback, please scroll all the way to the bottom of the main recipe post. Many thanks.________________________________________
Nutritional Values - I am not a qualified nutritionist & all values are approximate. Values based on using all ingredients as listed above, where 1 serving is one slice, from a yield of 16 slices. Make more or less slices, and these values will change. All values calculated via MyFitnessPal.com.Nutrition Facts
Cranberry Orange Madeira Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
302
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Cholesterol
58
mg
19
%
Sodium
132
mg
6
%
Potassium
32
mg
1
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.