This Cranberry Orange Rum Cake is perfectly festive for the holidays. It is a delicious option for brunch or a decadent dessert!
This year has flown by!! Between balancing motherhood and work during quarantine, I can hardly believe it’s almost Christmas! We are having a small gathering here at home with immediate family so the menu will be small for our holiday dinner. I wanted to plan a nice breakfast for Christmas morning while we open presents with baby dinner fairy, so a bundt cake was the perfect idea.
This cake is gorgeous for any holiday party and would be great for New Year’s eve, too! I’m so obsessed with this bundt pan from Williams Sonoma! The nooks and crannies can be hard to prep to ensure that the cake doesn’t stick, but if you do it right the result is so stunning! I especially love how it’s as tasty as it is beautiful! The tart cranberries balance out the sweetness of the oranges, and the Blue Chair Bay Coconut spiced rum adds just a hint of spice that rounds it all out.
Who is Blue Chair Bay Rum?
This award-winning premium brand of rum is made with sugarcane molasses and all-natural ingredients! Owned by multi-platinum singer-songwriter Kenny Chesney, this rum was created in collaboration with one of the world’s great master blenders, Mike Booth. It comes in the following bold Caribbean flavors: coconut spiced rum, banana rum, pineapple rum, white rum, spiced rum, coconut rum, vanilla rum, coconut spiced rum cream, and key lime rum! Find your local carrier of Blue Chair Bay Rum here! The flavors of their Coconut Spice rum bring a delicious spice to this Cranberry Orange Rum Cake.
How do you prevent a bundt pan from sticking?
Use a pastry brush to grease the pan thoroughly with melted butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. Be sure to grease and flour all the crevices in the pan so the cake will release easily and the design will be sharply defined, especially for this gorgeous bundt pan. Once the cake is done baking, remove from the oven and let cool completely before flipping to remove from the mold, at least 10 minutes or more.
How should I store this Cranberry Orange Rum Cake?
This Cranberry Orange Rum Cake should be fine stored at room temp on the counter for several days. Refrigeration is only necessary if your kitchen gets very hot during the day, or if you’re not serving it for three or more days.
If you choose to refrigerate, wrap the bundt cake in plastic to protect it from absorbing any strange fridge smells and to protect them from drying out. Before serving, unwrap it to warm up on the counter for 20 minutes or so. Once cut, wrap the cake in plastic wrap to prevent it from drying out. If it does happen to dry out, brush it with simple syrup to bring back some moisture.
Should I glaze my cranberry orange rum cake?
I think this cake is fine as it is, so I simply dusted it with some powdered sugar before serving. If you love a glazed bundt cake, you can make a simple glaze with just a few ingredients here!Print
4 cups flour + 2 tablespoons for prepping bundt pan
2 tbl melted butter for prepping bundt pan
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
2 cup fresh cranberries
3/4 cup orange juice
1/2 cup milk
1/4 cup Blue Chair Bay Coconut Spiced Rum Cream
1/2 cup vegetable oil
3 tbl grated orange peel
Powdered sugar for dusting
Pre-heat your oven to 350 degrees F
Combine dry ingredients in a large bowl (flour, sugar, spices, baking soda and powder). Stir in the cranberries.
In a small bowl, mix the egg, Blue Chair Bay Coconut Spiced Rum Cream, orange juice, milk, grated peel and oil.
Stir wet and dry ingredients together until they’re just combined.
Melt butter in a small bowl in the microwave.
Use a pastry brush to grease the pan thoroughly with melted butter.
Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. Be sure to grease and flour all the crevices in the pan so the cake will release easily and the design will be sharply defined.
Pour batter into prepared bundt pan and place in the oven to bake for 50 minutes – 1 hour or until a toothpick comes out clean.
If you loved this recipe, be sure to check out my gingerbread coquito!
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