Semi-Homemade Cranberry Orange Christmas Cake

This Semi-Homemade Cranberry Orange Christmas Cake is deliciously moist, bursting with holiday flavors, and the perfect seasonal sour cream cake.

The combination of sweet oranges and tart cranberries makes my kitchen smell like a giant orange pomander.


Yellow Cake Mix All-purpose Flour Salt Eggs Water Vegetable Oil Sour Cream Orange Cranberries

Grease a 10 to 12″ bundt pan with the tablespoon of melted butter. Flour lightly and tap pan on counter upside down to remove almost all excess flour.

Combine the cake mix and the flour and salt and whisk together. Add wet ingredients and beat until just combined.

Toss half of the cranberries with a tablespoon of flour and gently fold them into the batter.

Bake for 50 minutes or until a toothpick inserted comes out clean. Note that different bundt pans will yield different bake times, so test in several areas for doneness.

Remove from the oven, and cool in pan on wire rack for 10 minutes, then turn cake out onto wire rack to cool completely.

Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2 minutes.


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