Holidays & Occasions

A Perfect Pairing: Red Berry Bundt Cake

Red Berry Bundt Cake Recipe

Thanksgiving is one of our favorite holidays because it includes three of our favorite things: family, food, and flowers. All month long we’ve been sharing our #Bouqsfam’s favorite Thanksgiving recipes, and we hope you left some room for dessert. This Red Berry Bundt Cake is a sweet follow up to those savory dishes that you’ve been enjoying thus far, and it goes great with the sweetest seasonal Bouq of them all: Cranberry Delight!

Our wedding specialist, Aimee, is a baking extraordinaire and she whips up this bundt cake for her family every holiday season. You can customize this recipe to your liking by using your favorite berries: try out cranberries or even blackberries for a lovely twist!

Ingredients:

  • Nonstick cooking spray, oil or butter, for greasing the pan
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
  • 2 teaspoons orange liqueur
  • 4 large eggs, at room temperature
  • 1 cup fresh raspberries
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  2. Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
  3. In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
  4. Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

Recipe by Aimee, inspired by The Food Network.

This easy Thanksgiving dessert will certainly impress anyone sitting at your table. Show us your kitchen delights by tagging us on Instagram, and search the blog to find more of our favorite Thanksgiving recipes.

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