The Best Cranberry Orange Bundt Cake

I am a little late posting this recipe, but better late than never! I made this Cranberry Orange Bundt cake 3 times over the holidays and it was a hit every time. My dad doesn't like sweets very much but he LOVED this cake. This is super simple to throw together to bring to a holiday party and I guarantee it will be devoured by all guests in no time.

Cranberry Orange Bundt Cake

(Source: MyRecipes)

Baking spray with flour (such as Baker's Joy)
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar 
12 tablespoons butter, softened 
3 large eggs 
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1 cup sweetened, dried cranberries
1/2 cup fresh orange juice 
1 cup chopped walnuts (optional) 

To make glaze (Optional):
2 cups powdered sugar
1/4 cup fresh orange juice 
1 tablespoon butter, melted 
2 teaspoons grated orange rind 

Preheat oven to 350°. Coat a large bundt cake pan with baking spray. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Combine dried cranberries and 1/2 cup orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter. Stir the chopped walnuts into the batter (optional). Spoon batter evenly into prepared pans. Bake at 350° for 40 - 50 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pan.

Glaze:
Combine powdered sugar, 1/4 cup fresh orange juice, melted butter, and grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set.