Happy Holidays – Spiced Cranberry Bundt Cake

by Kirsten on December 23, 2014 · 24 comments

in Cakes, Desserts


Spiced Cranberry Bundt Cake

This is the seventh Holiday Season I have been baking this extraordinary tasting Spiced Cranberry Bundt Cake for my family and friends.

It contains fresh cranberries and almonds, but the real difference compared to your ordinary holiday cake is the spice combination. Along with cinnamon and ginger it features Chinese five-spice powder. Chinese five-spice powder is a spice blend containing ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves. I purchase it at my local Whole Foods.

The cake stays very moist, since its liquid component is Greek yogurt. The glaze is old fashioned and simple with orange juice and powdered sugar.

Don’t miss out on this crowd pleasing holiday dessert. It is an absolute winner!

Happy Holidays and Merry Christmas from my kitchen to yours!

Bundt Cake with Chinese 5 Spice


Spiced Cranberry Bundt Cake
Recipe type: Dessert, Brunch
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 24
  • cake:
  • 2 cups all purpose flour
  • ¾ cup (2½ ounces) almond flour or almond meal
  • 2½ teaspoons Chinese five-spice powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup (packed) golden brown sugar
  • 3 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup plain reduced-fat (2%) Greek style yogurt, room temperature
  • 1 cup chopped toasted almonds
  • 1 cup halved fresh cranberries (or frozen, don't thaw)
  • ½ cup dried sweetened cranberries (I omitted them)
  • icing:
  • ⅓ cup powdered sugar
  • 4 teaspoons (about) orange juice
  1. Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. I used two smaller ones and divided the batter in half.
  2. Whisk first 8 ingredients in medium bowl to blend. Set aside.
  3. Using electric mixer, beat butter in large bowl until smooth.
  4. Add both sugars and beat until fluffy, about 3 minutes.
  5. Add eggs, 1 at a time, beating 1 minute after each addition.
  6. Beat in vanilla extract, then Greek-style yogurt.
  7. Add dry ingredients; beat just until blended.
  8. Fold in almonds and all cranberries (I omitted the dried Cranberries).
  9. Transfer batter to prepared Bundt pan or the two smaller ones.
  10. Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Mine only took 45 minutes on Convection and the smaller Bundts took exactly 32 minutes. Cool cake or cakes in pan 10 minutes.
  11. Turn cake out onto rack and cool completely.
  12. Icing:
  13. Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by ½ teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. Cover with cake dome and store at room temperature.


Adapted from Dorie Greenspan’s “Three part Baking Series” from my copy of the  Bon Appétit magazine, Nov. 2008.

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High Plains Drifters December 17, 2010 at 4:06 pm

Did they ever nominate Mr. (or Mrs?) Bundt for a Nobel prize? Surely one of the greatest inventions ever. Cheers!

Foodfreak December 17, 2010 at 11:24 am

Oh. YUM. I have about half a bag of cranberries in my freezer waiting for inspiration to hit – it HIT! Thanks. I love the flavor of five-spice, will make it soon.

Sage Trifle December 16, 2010 at 12:01 pm

That cake looks amazing. . .

Pat @ Mille Fiori Favoriti December 15, 2010 at 9:10 pm

This sounds like a perfect cake to serve at Christmas!

Luisa December 15, 2010 at 3:54 pm

it looks realy tasty!

tasteofbeirut December 15, 2010 at 3:56 am

A wonderful cake that is beckoning for Xmas!

Nuts about food December 14, 2010 at 1:17 pm

That picture talks to me, it looks so incredibly moist! Love it

Carlos December 14, 2010 at 10:48 am

This Is What Heaven Must Look Like! The white icing looks like angels wings running down the walls of heaven. Please send a slice of it to your friends today… we all need salvation. 🙂

Alwayzbakin December 14, 2010 at 10:19 am

What a beautiful holiday cake. I bet it's delicious.

Anna Johnston December 14, 2010 at 3:32 am

So interesting. Using five-spice would really spice things up a bit, so different but I love the sound of it.

blackbookkitchendiaries December 13, 2010 at 10:06 pm

wow this cake is so gorgeous:) i love this post. thanks for sharing this.

My Kitchen in the Rockies December 13, 2010 at 7:28 pm

@Barbara: I am sorry about the mistake. I fixed it. It is 1 cup fresh and 1/2 dried cranberries.

Barbara l Vino Luci Style December 13, 2010 at 6:57 pm

Sounds absolutely wonderful and I love the use of 5 spice; can't wait to make it.

Would you confirm the quantity for the cranberries though? Is it 1 cup?

Wish I had some now…maybe for our next get together Kirsten!

A SPICY PERSPECTIVE December 13, 2010 at 6:23 pm

I love all the secret ingredients! It looks so moist and sounds like it has a "earthy" quality. Saving…

Vanessa Nielsen December 13, 2010 at 4:44 pm

Wow. This looks really, REALLY good!

Dom at Belleau Kitchen December 13, 2010 at 1:43 pm

wow… I think the Chinese 5 spice is inspired… bet it tastes amazing… thanks for the recipe x

Chele December 13, 2010 at 8:22 am

Chinese 5 spice powder is a bit of a surprise ingredient but I can imagine it would work very well. I love cakes and bakes that have little surprises like this to them and this one looks like a beauty ;0)

Bolli's Kitchen December 13, 2010 at 6:19 am

wenn ich die cranberries nicht alle schon vorher essen würde…..

Elisabeth December 13, 2010 at 6:08 am

Love this recipe of your bundt cake with the fresh cranberries, and the dried, also the spices too. I also like to add yogurt to the mix.
Your drizzle is so perfect.
The orange coconut snowball looks so yummy,too.
So glad that you have the print option too, so I can easily print it out, which I will be doing.
Thanks for sharing!

kitchen flavours December 13, 2010 at 4:53 am

Looks so moist and yummy! The use of 5 spice powder is wonderful! A slice of this would be great with a cup of tea.

Stephanie December 12, 2010 at 10:42 pm

that looks sooo tasty!

From Beyond My Kitchen Window December 12, 2010 at 10:35 pm

I have 5 spice powder and fresh cranberries. Sounds and looks delicious.

Bo December 12, 2010 at 8:19 pm

I love the 5 spice powder in this…sounds great!

Poires au Chocolat December 12, 2010 at 8:10 pm

Ooh that looks delicious! What an intriguing addition of the five spice – I'd love to see how that works.

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