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Cranberry Orange Rum Cake

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 1x



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

2 egg

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.