Cranberry Orange Cake Recipe

Introduction

The Cranberry Orange Cake combines the tartness of fresh cranberries with the sweetness of oranges, creating a flavor profile that’s refreshing and festive. The soft, moist crumb is complemented by a drizzle of orange glaze, making it a delightful dessert for any gathering.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup orange juice (freshly squeezed)
• 2 tbsp orange zest (from 2 oranges)
• 1/2 cup sour cream
• 2 cups fresh or frozen cranberries (do not thaw if frozen)

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tbsp orange juice

For Garnish (Optional):

• Orange zest
• Sugared cranberries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3–4 minutes).
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, orange juice, and orange zest.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Cranberries: Gently fold the cranberries into the batter with a spatula.
7. Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 50–60 minutes for a bundt pan (or 30–35 minutes for round pans), or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Orange Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency with more juice or sugar if needed.
10. Decorate: Drizzle the glaze over the cooled cake. Garnish with orange zest and sugared cranberries, if desired.

History

Cranberries have long been a staple in North American cuisine, especially during the holiday season. Combined with the bright flavor of oranges, this cake pays homage to traditional festive desserts while offering a modern twist.

Benefits

• Seasonal Ingredients: Fresh cranberries are packed with antioxidants and Vitamin C.
• Bright Flavors: The combination of orange and cranberry creates a balance of sweet and tart.
• Versatility: Can be served as a dessert, snack, or even a breakfast treat.

Formation

This cake’s structure is achieved through the creaming method, which ensures a tender and airy crumb. The cranberries provide bursts of tartness, while the orange glaze ties all the flavors together.

Nutrition (Per Serving)

• Calories: ~350
• Carbohydrates: 45g
• Fat: 15g
• Protein: 4g
• Sugar: 30g

Conclusion

The Cranberry Orange Cake is a delightful dessert that’s easy to make and sure to impress. Its combination of tart cranberries, sweet orange, and a moist crumb makes it perfect for holidays or any celebration.

Lovers of Cranberry Orange Cake

This cake is adored by those who enjoy fruity desserts with a hint of zest. It’s a favorite among holiday bakers, citrus enthusiasts, and anyone looking for a refreshing yet indulgent treat.