Cranberry Orange Cake
This Cranberry Orange Cake is a moist and flavorful dessert perfect for the holidays or any special occasion. The tartness of cranberries pairs beautifully with the zesty sweetness of orange, all topped with a delightful orange glaze. Whether baked in a bundt pan or loaf pans, this cake is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 75-80 minutes (bundt) or 60-70 minutes (loaf)
- Total Time: 1 hour 40 minutes
- Yield: 1 bundt cake or 2 loaf cakes 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 1 cup (225g) butter, softened
- 1/2 cup (120g) shortening (or substitute with butter)
- 3 cups (600g) sugar
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) orange juice
- 1 bag (12 oz/340g) cranberries (frozen is fine)
For the Glaze:
- 1 1/2 cups (180g) powdered sugar
- 1/2 cup (120ml) orange juice
Instructions
- Prepare the Batter:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the orange juice and mix until combined.
- Mix Dry Ingredients:
- In a separate smaller bowl, whisk together the salt, baking powder, and flour.
- Gradually add the dry mixture to the wet mixture, mixing until well incorporated.
- Add Cranberries:
- Gently fold in the frozen cranberries until evenly distributed.
- Prepare the Pan:
- Spray a bundt pan very well with non-stick cooking spray. Alternatively, prepare two loaf pans.
- Bake the Cake:
- For a bundt pan: Bake at 350°F (175°C) for 75-80 minutes.
- For loaf pans: Bake at 325°F (160°C) for 60-70 minutes.
- The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes (longer for a bundt pan), then transfer it to a cooling rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable.
- Glaze the Cake:
- Pour the glaze evenly over the cooled cake, letting it drip down the sides.
Notes
- For a brighter orange flavor, add 1 teaspoon of orange zest to the batter.
- Frozen cranberries work perfectly; no need to thaw them before adding to the batter.
- Ensure your bundt pan or loaf pans are well-greased to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 12g
- Fiber: 2g
- Protein: 4g
Find it online: https://deliceflash.com/cranberry-orange-cake/