This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!
Yield:
1 10" bundt cake
Prep Time:20minutes
Cook:50minutes
Tessa's Recipe Rundown...
Taste: Buttery and delicious, with hints of orange flavor, and juicy cranberries.
Texture: The cake is incredibly soft and moist.
Ease: Not too difficult to make
Appearance: Gorgeous!
Pros: This is a fairly easy and beautiful dessert.
Cons: It's hard to stop at one piece.
Would I make this again? Absolutely!
Please welcome Danielle from Live Well Bake Often as she shares this Cranberry Orange Bundt Cake recipe! Be sure to send some love to her delicious blog for me! -Tessa
Hi everyone, it’s Danielle from Live Well Bake Often! I’m back with another delicious recipe for you all that is perfect for this time of year. While I absolutely love anything with chocolate, I also love any kind of dessert with fresh or dried cranberries in it. In fact, these white chocolate cranberry oatmeal cookies are one of my favorite cookie recipes.
For today’s recipe, I wanted to share something with beautiful, fresh cranberries. When I think of cranberries, I immediately think of how well they pair with oranges too. Orange and cranberry go together like peanut butter and jelly. So, I decided to combine the two into this easy and delicious Cranberry Orange Bundt Cake.
Bundt cakes are one dessert that I love to bake because they’re easy and always turn out beautifully. This Cranberry Orange Bundt Cake is no exception. All you have to do is mix up the batter, bake it, then top it with an easy glaze. Plus, this cake is a perfect recipe that you can make ahead of time for the holidays too.
When it comes to making bundt cakes, some recipes call for using all butter. I prefer to use mostly butter and just a little bit of oil. There is only 1/4 cup oil in this recipe, but it helps to add a little moisture to the cake and keep it from drying out. This cake is so incredibly soft, rich, buttery, and moist that it’s almost impossible to stop at just one piece.
The orange flavor in this recipe isn’t too overpowering, but you can definitely taste little hints of the orange in each bite. To add a little extra pop of orange, I like to use fresh orange juice in the glaze. You can certainly use milk for the glaze, but the fresh orange juice is absolutely delicious in this recipe!
5 from 17 votes
How to make
Cranberry Orange Bundt Cake
Yield:110" bundt cake
Prep Time:20minutes
Cook Time:50minutes
Total Time:1hour10minutes
This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!
Ingredients
For the cranberry orange bundt cake:
2and 3/4 cups all-purpose flour (349g)
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
3/4cupunsalted butter, softened (169g)
2cupsgranulated sugar (400g)
4large eggs
2teaspoonsvanilla extract
1/3cupfresh orange juice
1tablespoonorange zest
1/4cupoil
1cupsour cream (227g)
2cupsfresh cranberries
For the orange glaze:
1cuppowdered sugar (125g)
2-3tablespoonsfresh orange juice (or milk)
Directions
To make the cake:
Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). Mix everything until just combined, making sure not to over mix the batter. Add in the cranberries and gently fold them into the batter.
Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes. Slice and enjoy!
Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.
About Danielle...
Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.
Fresh cranberries are sometimes hard to find outside of the holidays where I live. Could you do this with blueberries and lemon instead?
I have made it with cranberries and orange and it’s delicious!!
Perfect crumb. Perfect texture. Perfect taste.
Absolutely amazing. I totally loved it. Everyone loved it. It wasn’t sweet. Had the right amount of tangy favour from the cranberry and a hint of citrus from.the orange. Will definitely do this again!
Thank you
Here is a link to sign up for my free measuring guide for baking to help you with future bakes listed in measurements rather than by weight: https://handletheheat.com/measuring-cheatsheet. I’ve updated the recipe to include gram measurements. I don’t use a scale to measure smaller ingredient amounts and always suggest using a liquid measuring cup when measuring milk, water or creams as there’s no air inside those ingredients. Hope this helps!
I used applesauce instead of oil, non dairy yoghurt and coconut milk in place of the sour cream. Chopped up dried cranberries (1/2cup) and an orange syrup drizzle when the cake was warm. Five stars from the family 🙂
I’ve never made Cranberry Orange Bundt Cake before and I’m glad I saw this recipe! I followed the instructions to a T and it turned out beautifully. Mine took 50 minutes to bake. I love that the cake has the right density – not too heavy. It’s texture is moist, its flavors fresh and not too sweet. Next time I want to try and mix it with orange liqueur!
I made this cake for a party and followed the instructions to the T. Didn’t have a 10 inch bundt pan, so i put half the batter in a 6 cup bundt pan and the remaining in a loaf pan. The cake in the loaf pan needed to bake for 5 extra minutes in my oven. The flavor was perfect. The cake was a huge hit at the party!
I would have really loved some more cranberries and a bit more of the orange flavour. As it is, it was perfect. Planning on making this cake again but this time with a tad more orange zest and cranberries. Can’t wait!
Thank you for the recipe. 🙂
You say to use fresh cranberries, do I cook them before putting in.mix or put them in raw? Never made anything with dried cranberries before, wanted to make sure before I make this recipe. Thank you?
One of the best cake recipes I have made! I lightly chopped the cranberries since I didn’t want them whole and coated them with flour before adding to the mix so that they wouldn’t sink to the bottom. I also sugared some leftover cranberries for decoration. It turned out perfectly and everyone loved it!
I made it! I had reduced the amount of sugar (used castor sugar instead), substitue sour cream wt heavy cream + lemon and dry cranberry instead of fresh fruit. It turned out wonderful! Moist and soft. This will be my keeper recipe for bundt cake for sure. Thank you very much!!
I made this cake in the bundt pan as instructed absolutely loved it! It was a huge success. Someone asked I could make this same cake as a half sheet for a church function. Is this possible?
Hands down the best cake I’ve ever made. Easy, perfect texture and oh so delicious. I was a bit apprehensive about how tart the cranberries would make it, so I used only about a cupful. I used previously frozen cranberries which I cut in halves. Served it at Christmas dinner and it was a hit.
I love this recipe. For the glaze I boiled down some cranberries in fresh orange juice and orange zest. Then I put in my food processor until smooth. Added some powder sugar just enough to sweeten. Made a beautiful fresh red glaze with some extra tartness.
YES & THANK YOU!! Been looking for a recipe like this for years now. I’ve made it 3 times since Thanksgiving and I’ve added it 2 my collection! Hi 5 to you & again girl thanks :)) #BlessingsFrmSanAngeloTx
This is one of the best cakes I have made in a long time! Love the tartness of the cranberries with the sweetness of the cake. Does this cake freeze well?
Excellent recipe!! Thank you for sharing! Perfect balance of orange and cranberry and beautifully moist. I added candied cranberries to the middle of my Bundt cake. The look was so festive and pretty. I will make again!
I noticed the picture shows very few cranberries in the cake even though it says cranberries in every bite. We like a lot of them so l might chop fresh ones to give a more even distribution. Where did s the cranberries end up in your cake? It sounds delish.
I followed your recipe and this cake tastes awesome. I had this cake in a coffee shop long time ago and have been craving for a long time. Finally found the perfect recipe that tastes exactly like I wanted.
I used a mix of fresh and dried cranberries (1.5 cups of fresh and 1/2 cup of dried). It tastes perfect. Also the first time I baked this cake, my husband felt it was a bit dry so I added an egg white to make it moist.
Thank you so much for the recipe. All of my friends and family are in love with this cake.
I tried this recipe using an all-purpose gluten free flour. The instructions on the bag said to use the flour as you would with regular all-purpose flour. My results did not come out as hoped for the texture was spongy but the flavor great! Any hints when using gluten free?
Many thanks.
I made this cake for a Christmas party – aside from adding 2 tbsp of ground ginger, I followed recipe exactly and it turned out perfectly! I agree with the comment about the oil in this recipe, I think it did help with the added moisture over previous recipes I’ve tried that used only butter. I added some flair when putting on a cake stand for presentation by using sugared cranberries (made) and candied ginger (bought) , and also made the glaze a little thicker so it was more like an icing but still dripped down the sides – got rave reviews!
Made this the other week and loved it, planning to make again for Thanksgiving! An optional step that I will be doing next time – the whole berries can block off the batter getting in to all the corners of the pan, especially if using a more detailed bundt pan – this can be solved by reserving a little bit of the batter in a piping bag and piping in to the sharper corners of the pan before adding the rest of the batter.
I made this cake for the first time and it was a hit as well. Thank you Tessa for a lovely recipe.
Some questions:
1/ I added 2 tbsp orange zest and also some to the glaze but the orange flavor was very weak. Perhaps it was the oranges?
2/ Could the recipe be used with other fruits, such as blueberries, raspberries or strawberries and lemon juice, and if so, would you suggest 1/3 cup fresh lemon juice?
I haven’t made this yet I was just wondering about the tartness of the whole Berry? Will they sweeten up with the mixture of the batter? To me whole cranberries seem sour.
Made this recipe for the first time and it was a super hit! lovely texture of the cake,and it stayed fresh for so many days.
love all your recipes Tessa!
I have made this cake about six times now, including a gift for a new mom. It is perfect for the winter/holiday season. It is one of my new favorites. I have made it in 3 different types of bundt pan, and while I thought it couldn’t get any prettier than it was in the Nordic Ware Fleur-de-Lys pan, but i just made it in the NW anniversary “party” bundt pan, and it is SPECTACULAR–the icing dribbles down like something you see in a book, and when you cut it, the cranberries pop against the bright yellow cake. (you just have to bake a tiny bit of batter in a ramekin or else it may overflow the “party” pan). Delicious, easy, beautiful. And it makes your house smell fantastic. A perfect cake!
I’m unsure of the calorie count, Brian. There are quite a few applications you can use online, like My Fitness Pal, where you can calculate calories based on the exact products/brands that you use.
I haven’t tried it yet, but the cake does turn out a little denser like a traditional bundt cake. I’m not sure if this would work well as cupcakes, they may not be quite as light.
I made almost the same exact cake for Thanksgiving and it turned out great! Everyone loved it. The only difference is that the recipe I used didn’t have an orange glaze, just a regular one with powdered sugar and milk. OJ sounds like it would really kick up the flavor. If I make it again, I’m definitely gonna try that!
It would probably be fine to use another pan or divide it between two pans since this recipe does make a lot of batter. But since I’ve only tested this recipe in a bundt pan, I can’t really give suggestions for different pans/baking times. If you try it out in something else, I’d love to hear how it turns out though!
I agree with Tessie – this would make a beautiful gift in a smaller size. Please give us a time adjustment for not only the smaller Bundt’s but also loaf pans!
I know a regular Bundt pan holds about 12 cups and an 8 x 4 x 2 1/2 in. loaf pan holds about4 cups.
Hi, Cheryl! I think that’s a wonderful idea! Since I haven’t tested this recipe in anything other than a large bundt pan, it’s hard to give suggestions for baking time in a different pan. If you try it out, I’d love to hear how they turn out 🙂
Thanks for the recipe, it looks great. Wondering if you tried this in small Bundt pans? I was thinking about doing this as little Christmas gifts… Just wondering about the time in the oven. Thanks
Hi, Tessie! I haven’t tried these in small bundt pans yet. I think it would work fine, I’m just unsure of the baking time. You would definitely need to decrease it though 🙂 If you try it out, I’d love to hear how they turn out!
This looks delicious! I’ve been wanting to bake a loaf or pound cake with cranberries & a citrus flavor.
Tessa can dried cranberries be used? I know when I’m making a warm cranberry kale salad, heating the cranberries in the apple cider vinegar makes them pulp. Do you have any suggestions if I use dried cranberries or frozen cranberries? Thank you
Dried or frozen cranberries would be fine. If using dried cranberries just adjust the amount to your personal preference. If you use frozen cranberries, I wouldn’t thaw them I would just gently fold them into the batter. Hope that helps!
This looks delicious! The directions do not seem to include when the cranberries are to be added. Also, since it doesn’t say that they are chopped before being added, so I assume they are not to be chopped (it’s just that they usually are in most cakes, so I’m wanting to double-check). I also assume that they are added at the end after the dry ingredients and sour cream are mixed in, although it’s not specified?
You’re correct, the cranberries do go in at the end after the sour cream is mixed in. I will get the recipe updated to include that information. I also just leave the cranberries whole, but you can certainly chop them up if you like.
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Fresh cranberries are sometimes hard to find outside of the holidays where I live. Could you do this with blueberries and lemon instead?
I have made it with cranberries and orange and it’s delicious!!
We haven’t tried that, but it sounds absolutely delicious! Please let us know how it goes if you give it a try 🙂
Perfect crumb. Perfect texture. Perfect taste.
Absolutely amazing. I totally loved it. Everyone loved it. It wasn’t sweet. Had the right amount of tangy favour from the cranberry and a hint of citrus from.the orange. Will definitely do this again!
Thank you
So glad to hear it, Leonie!
Can u write the Ingredients in grams please
Here is a link to sign up for my free measuring guide for baking to help you with future bakes listed in measurements rather than by weight: https://handletheheat.com/measuring-cheatsheet. I’ve updated the recipe to include gram measurements. I don’t use a scale to measure smaller ingredient amounts and always suggest using a liquid measuring cup when measuring milk, water or creams as there’s no air inside those ingredients. Hope this helps!
I used applesauce instead of oil, non dairy yoghurt and coconut milk in place of the sour cream. Chopped up dried cranberries (1/2cup) and an orange syrup drizzle when the cake was warm. Five stars from the family 🙂
Glad to hear your substitutions worked well, Lorna!
I’ve never made Cranberry Orange Bundt Cake before and I’m glad I saw this recipe! I followed the instructions to a T and it turned out beautifully. Mine took 50 minutes to bake. I love that the cake has the right density – not too heavy. It’s texture is moist, its flavors fresh and not too sweet. Next time I want to try and mix it with orange liqueur!
I made this cake for a party and followed the instructions to the T. Didn’t have a 10 inch bundt pan, so i put half the batter in a 6 cup bundt pan and the remaining in a loaf pan. The cake in the loaf pan needed to bake for 5 extra minutes in my oven. The flavor was perfect. The cake was a huge hit at the party!
I would have really loved some more cranberries and a bit more of the orange flavour. As it is, it was perfect. Planning on making this cake again but this time with a tad more orange zest and cranberries. Can’t wait!
Thank you for the recipe. 🙂
You say to use fresh cranberries, do I cook them before putting in.mix or put them in raw? Never made anything with dried cranberries before, wanted to make sure before I make this recipe. Thank you?
Hi Julie! You don’t need to do anything with the cranberries beforehand, just add in the fresh cranberries as the instructions call for!
One of the best cake recipes I have made! I lightly chopped the cranberries since I didn’t want them whole and coated them with flour before adding to the mix so that they wouldn’t sink to the bottom. I also sugared some leftover cranberries for decoration. It turned out perfectly and everyone loved it!
So happy you enjoyed this cake!
The batter looked and tasted delicious. The smell of baked bunt cake was divine! I am waiting for this to cool down.
I hope you loved this bundt cake recipe after trying a slice!
I made it! I had reduced the amount of sugar (used castor sugar instead), substitue sour cream wt heavy cream + lemon and dry cranberry instead of fresh fruit. It turned out wonderful! Moist and soft. This will be my keeper recipe for bundt cake for sure. Thank you very much!!
This came out fantastic! Almost fail proof I would say.
Absolutely delicious! Easy to make. Will make again. Definite go-to recipe.
I made this cake in the bundt pan as instructed absolutely loved it! It was a huge success. Someone asked I could make this same cake as a half sheet for a church function. Is this possible?
Hands down the best cake I’ve ever made. Easy, perfect texture and oh so delicious. I was a bit apprehensive about how tart the cranberries would make it, so I used only about a cupful. I used previously frozen cranberries which I cut in halves. Served it at Christmas dinner and it was a hit.
Made this for Christmas and it is delicious!
I love this recipe. For the glaze I boiled down some cranberries in fresh orange juice and orange zest. Then I put in my food processor until smooth. Added some powder sugar just enough to sweeten. Made a beautiful fresh red glaze with some extra tartness.
Could I substitute non dairy replacements for the butter and sour cream with good results?
Thanks.
YES & THANK YOU!! Been looking for a recipe like this for years now. I’ve made it 3 times since Thanksgiving and I’ve added it 2 my collection! Hi 5 to you & again girl thanks :)) #BlessingsFrmSanAngeloTx
This is one of the best cakes I have made in a long time! Love the tartness of the cranberries with the sweetness of the cake. Does this cake freeze well?
Excellent recipe!! Thank you for sharing! Perfect balance of orange and cranberry and beautifully moist. I added candied cranberries to the middle of my Bundt cake. The look was so festive and pretty. I will make again!
I noticed the picture shows very few cranberries in the cake even though it says cranberries in every bite. We like a lot of them so l might chop fresh ones to give a more even distribution. Where did s the cranberries end up in your cake? It sounds delish.
I’ve used this recipe a few times and everytime it’s delicious. My family love it. Can I use this recipe for muffins as well?
Hi Danielle
I followed your recipe and this cake tastes awesome. I had this cake in a coffee shop long time ago and have been craving for a long time. Finally found the perfect recipe that tastes exactly like I wanted.
I used a mix of fresh and dried cranberries (1.5 cups of fresh and 1/2 cup of dried). It tastes perfect. Also the first time I baked this cake, my husband felt it was a bit dry so I added an egg white to make it moist.
Thank you so much for the recipe. All of my friends and family are in love with this cake.
Can’t thank you enough.
Cheers!!
Hi Danielle,
I tried this recipe using an all-purpose gluten free flour. The instructions on the bag said to use the flour as you would with regular all-purpose flour. My results did not come out as hoped for the texture was spongy but the flavor great! Any hints when using gluten free?
Many thanks.
Can this recipe be made in mini loaf pans and how long should they cook.
I made this cake for a Christmas party – aside from adding 2 tbsp of ground ginger, I followed recipe exactly and it turned out perfectly! I agree with the comment about the oil in this recipe, I think it did help with the added moisture over previous recipes I’ve tried that used only butter. I added some flair when putting on a cake stand for presentation by using sugared cranberries (made) and candied ginger (bought) , and also made the glaze a little thicker so it was more like an icing but still dripped down the sides – got rave reviews!
Is it ok to chop the cranberries instead of using them whole?
Made this the other week and loved it, planning to make again for Thanksgiving! An optional step that I will be doing next time – the whole berries can block off the batter getting in to all the corners of the pan, especially if using a more detailed bundt pan – this can be solved by reserving a little bit of the batter in a piping bag and piping in to the sharper corners of the pan before adding the rest of the batter.
I made this cake for the first time and it was a hit as well. Thank you Tessa for a lovely recipe.
Some questions:
1/ I added 2 tbsp orange zest and also some to the glaze but the orange flavor was very weak. Perhaps it was the oranges?
2/ Could the recipe be used with other fruits, such as blueberries, raspberries or strawberries and lemon juice, and if so, would you suggest 1/3 cup fresh lemon juice?
Thanks again!
I haven’t made this yet I was just wondering about the tartness of the whole Berry? Will they sweeten up with the mixture of the batter? To me whole cranberries seem sour.
Made this recipe for the first time and it was a super hit! lovely texture of the cake,and it stayed fresh for so many days.
love all your recipes Tessa!
I have made this cake about six times now, including a gift for a new mom. It is perfect for the winter/holiday season. It is one of my new favorites. I have made it in 3 different types of bundt pan, and while I thought it couldn’t get any prettier than it was in the Nordic Ware Fleur-de-Lys pan, but i just made it in the NW anniversary “party” bundt pan, and it is SPECTACULAR–the icing dribbles down like something you see in a book, and when you cut it, the cranberries pop against the bright yellow cake. (you just have to bake a tiny bit of batter in a ramekin or else it may overflow the “party” pan). Delicious, easy, beautiful. And it makes your house smell fantastic. A perfect cake!
Hate to ask this question but, do you know the calorie count per slice with or without the frosting?
I’m unsure of the calorie count, Brian. There are quite a few applications you can use online, like My Fitness Pal, where you can calculate calories based on the exact products/brands that you use.
Can I use this batter for cupcakes?
I haven’t tried it yet, but the cake does turn out a little denser like a traditional bundt cake. I’m not sure if this would work well as cupcakes, they may not be quite as light.
I made almost the same exact cake for Thanksgiving and it turned out great! Everyone loved it. The only difference is that the recipe I used didn’t have an orange glaze, just a regular one with powdered sugar and milk. OJ sounds like it would really kick up the flavor. If I make it again, I’m definitely gonna try that!
The orange juice in the glaze really does kick up the orange flavor, Jessica! Hope you like it if you give it a try 🙂
Can we bake it in any other regular pan other than the bundt kind
It would probably be fine to use another pan or divide it between two pans since this recipe does make a lot of batter. But since I’ve only tested this recipe in a bundt pan, I can’t really give suggestions for different pans/baking times. If you try it out in something else, I’d love to hear how it turns out though!
A delicious cake and perfect for the Holidays!
Thank you, Joanne!
I agree with Tessie – this would make a beautiful gift in a smaller size. Please give us a time adjustment for not only the smaller Bundt’s but also loaf pans!
I know a regular Bundt pan holds about 12 cups and an 8 x 4 x 2 1/2 in. loaf pan holds about4 cups.
It would be awesome to get 3 gifts from 1 recipe!
Thanks
Hi, Cheryl! I think that’s a wonderful idea! Since I haven’t tested this recipe in anything other than a large bundt pan, it’s hard to give suggestions for baking time in a different pan. If you try it out, I’d love to hear how they turn out 🙂
Only dried cranberries are available in my country! Can I use them in this recipe?
Dried cranberries would be fine, just adjust the amount to your personal preference 🙂
Thanks for the recipe, it looks great. Wondering if you tried this in small Bundt pans? I was thinking about doing this as little Christmas gifts… Just wondering about the time in the oven. Thanks
Hi, Tessie! I haven’t tried these in small bundt pans yet. I think it would work fine, I’m just unsure of the baking time. You would definitely need to decrease it though 🙂 If you try it out, I’d love to hear how they turn out!
This looks delicious! I’ve been wanting to bake a loaf or pound cake with cranberries & a citrus flavor.
Tessa can dried cranberries be used? I know when I’m making a warm cranberry kale salad, heating the cranberries in the apple cider vinegar makes them pulp. Do you have any suggestions if I use dried cranberries or frozen cranberries? Thank you
Dried or frozen cranberries would be fine. If using dried cranberries just adjust the amount to your personal preference. If you use frozen cranberries, I wouldn’t thaw them I would just gently fold them into the batter. Hope that helps!
can dried cranberries. be substituted for fresh?
Thanks
Yes, that would be fine! Just adjust the amount to your personal preference.
This looks delicious! The directions do not seem to include when the cranberries are to be added. Also, since it doesn’t say that they are chopped before being added, so I assume they are not to be chopped (it’s just that they usually are in most cakes, so I’m wanting to double-check). I also assume that they are added at the end after the dry ingredients and sour cream are mixed in, although it’s not specified?
You’re correct, the cranberries do go in at the end after the sour cream is mixed in. I will get the recipe updated to include that information. I also just leave the cranberries whole, but you can certainly chop them up if you like.