Cranberry–Orange Rosemary Bundt Cake

Bright citrus, tart cranberries, and a whisper of rosemary make this Bundt feel cozy and fresh at the same time. The Olive Leaf Cranberry Pear Balsamic adds juicy depth to both the batter and glaze, while a splash of Rosemary Olive Oil keeps the crumb extra tender.

Ingredients

Cake

• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• Zest of 1 orange + 2 Tbsp fresh orange juice
• Zest of 1 lemon + 2 Tbsp fresh lemon juice
• 3 Tbsp The Olive Leaf Cranberry Pear Balsamic
• 3/4 cup buttermilk
• 2 cups fresh (or frozen) cranberries
• 2 Tbsp flour (for tossing the cranberries)
• 1/2 cup unsalted butter, softened
• 3 Tbsp The Olive Leaf Rosemary Olive Oil
• 2 cups sugar
• 5 eggs
• 2 tsp vanilla extract
• 1 Tbsp fresh rosemary, very finely chopped

Glaze

• 2 cups powdered sugar
• 4 oz cream cheese, softened
• 1/2 tsp vanilla
• 2 tsp The Olive Leaf Cranberry Pear Balsamic
• 1½ tsp fresh orange juice (plus a splash more to thin, if needed)

Directions

1. Prep. Heat oven to 350°F. Grease and flour a 10–12 cup Bundt pan. In a bowl whisk flour, baking powder, baking soda, and salt. In a small cup, stir together the citrus zests/juices and Cranberry Pear Balsamic.
2. Cream & mix. In a stand mixer, beat butter and sugar until pale and fluffy, 2–3 minutes. Stream in Rosemary Olive Oil. Beat in eggs one at a time, then vanilla.
3. Combine. On low speed, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, starting and ending with dry. Mix just until combined. Beat in the balsamic-citrus mixture.
4. Fold. Toss cranberries with 2 Tbsp flour; fold into batter with chopped rosemary. Spoon into the pan and smooth the top.
5. Bake. 50–60 minutes, until a tester comes out clean. Cool 10–15 minutes, then invert onto a rack and cool completely.
6. Glaze. Beat cream cheese until smooth. Whisk in powdered sugar, vanilla, Cranberry Pear Balsamic, and orange juice until pourable. Drizzle over the cooled cake. Slice and serve.

Tips & Swaps

• Frozen cranberries work great—no need to thaw.
• No Rosemary Olive Oil? Use classic extra virgin and add 1–2 tsp extra finely chopped rosemary.
• Make ahead: Wrap the cooled, unglazed Bundt tightly and keep at room temp up to 1 day. Glaze before serving.
• Pretty finish: Top with sugared cranberries and tiny rosemary sprigs.