If you’re looking to stun with your holiday dessert this year, then this glazed Bundt cake is here for you. There’s something about a Bundt cake that’s just so classic and elegant; plus, the pan does all of the hard work for you. This holiday version is full of juicy, tart cranberries and is warmly spiced with the festive classics like cinnamon and nutmeg. The easy glaze is made with cranberry juice for a naturally beautiful pink; also, that extra bit of tartness helps balance the sweet flavors. The sugared cranberries and rosemary on top are mostly just for decoration and therefore optional, but I think it really turns this cake into a holiday-worthy dessert.
You can make as many sugared cranberries and rosemary as you want for the cake and platter. You’ll have plenty of syrup to make more if you wish. I like to make extra and use it as an excuse to make cranberry bliss cupcakes or this beautiful Christmas wreath pavlova.
One more tip: Use a pastry brush to brush butter all over your bundt pan when greasing it. This will help get every nook and cranny so that your cake comes out easily. Flip it out after only 10 minutes as well. The longer it cools in the pan, the more likely it is to stick.
Leftovers can be stored in an airtight container for up to 3 days.
Made this recipe? Rate and review it in the comments below!
