CranOrange Bundt Cake

By Fran Costigan

  • Yield:

    12-16 Servings


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups white all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1 cup + 3 tablespoons organic sugar
  • 2/3 cup organic canola oil, plus a little more for the pan
  • 2 cups orange juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon orange oil
  • finely grated zest of 2 medium oranges, (organic is best)
  • 2/3 cup dried cranberries, (see tips)


  1. Position a rack in the middle of the oven and preheat to 350°F. Thoroughly oil a 12-cup bundt pan or use a non-stick cooking spray.
  2. Place a wire mesh strainer over a medium bowl. Add the whole wheat pastry flour, white flour, baking soda, salt, baking powder and sugar to the strainer and sift into the bowl. Stir with a wire whisk.
  3. Add the oil, orange juice, vinegar, vanilla extract, orange oil and orange zest to a separate medium bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth. Stir the dried cranberries into the batter.
  4. Pour the batter evenly into the prepared bundt pan. The pan will be about 2/3 full. Rotate the pan to level the batter and tap it lightly on the counter to pop some of the air bubbles.
  5. Bake 40 to 43 minutes, or until the cake is lightly browned and a tester inserted in a few spots near the center is clean or holding just a few moist crumbs.
  6. Remove the cake from the oven and cool on a wire rack 5 or 6 minutes. Carefully run the tip of a small thin knife between the top of the cake and the pan. Place another wire rack on top of the cake and invert. Wait 1 to 2 minutes and lift the pan from the cake. Cool the cake completely before serving.