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Cranberry Beet Bundt Cake with Orange Walnut Glaze

Cranberry Beet Bundt Cake with Orange Walnut Glaze

Course Dessert


For the cake:

  • 1 jar Aunt Nellie’s Sliced Pickled Beets, drained
  • c granulated sugar, divided
  • c dried sweetened cranberries
  • c flour
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 4 large eggs, room temperature
  • sticks (12 tablespoons) unsalted butter, softened
  • ¼ c vegetable oil
  • 1 orange, zest only, finely grated
  • 2 tsp vanilla extract
  • ½ c buttermilk

For the Glaze:

  • c  confectioners’ sugar, sifted
  • 1  orange, zest only, finely grated
  • ¼ c orange juice
  • Tbsp unsalted butter, melted
  • 1 c finely chopped walnuts


  • Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
  • In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
  • In small bowl, cover cranberries with hot water.
  • In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
  • Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
  • Cool 15 minutes then invert cake onto rack. (But glaze while warm.)
  • To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
  • Spoon glaze over cake while still warm. Sprinkle with walnuts.