Cranberry Orange Cake Recipe: A Zesty Delight

Welcome to a delightful journey of flavors with our Cranberry Orange Cake recipe. This delectable cake, bursting with refreshing cranberry and zesty orange, will wow your taste buds and brighten your day. Perfect for breakfast, dessert, or any special occasion, it’s sure to be a crowd-pleaser.

Recipe Overview

• Difficulty Level: Easy
• Category: Dessert
• Cuisine: American
• Cost: $$

Why You’ll Love This Recipe

Indulge in the perfect balance of tart cranberries and sweet, zesty oranges with our Cranberry Orange Cake. This moist, flavorful cake is effortlessly easy to prepare, making it an ideal recipe for beginners and experienced bakers alike. Perfect for the holiday season or as a refreshing summer dessert, this cake’s versatility shines through in its taste and texture.

This cake not only pairs the delightful flavors of cranberry and orange seamlessly but also fills your home with a captivating aroma, creating a sense of warmth and celebration. Whether served with a dollop of cream or enjoyed plain, it’s a surefire hit for any occasion.

Context/Background

Cranberry Orange Cake is a timeless treat that draws inspiration from traditional holiday recipes. Combining the tartness of cranberries—a staple in festive cooking—and the citrusy punch of oranges, this cake honors the tradition of using seasonal ingredients to create flavors that are both comforting and refreshing.

With roots in American holiday cuisine, this cake has been embraced and customized by home bakers everywhere. The marriage of cranberries and oranges offers a unique take on the classic fruit cake, highlighting bold flavors with every bite.

Common Mistakes to Avoid

• Do not overmix the batter; it can make the cake dense.
• Avoid using dried cranberries to preserve the cake’s tart flavor.
• Ensure the butter is well softened for a smooth batter.
• Take care not to overbake, as it will dry out the cake.

Tips for Perfect Cranberry Orange Cake

• Always use fresh cranberries for the best flavor and texture.
• If fresh oranges are unavailable, substitute with high-quality orange juice but forgo the zest.
• For an extra moist cake, add a tablespoon of Greek yogurt to the mix.
• Let the cake cool completely before slicing, ensuring clean cuts and maintaining structure.

Variations and Substitutions

• Replace cranberries with blueberries for a summer twist.
• Use almond flour instead of all-purpose for a gluten-free version.
• Add a teaspoon of vanilla extract for a subtle sweet note.
• Top with orange glaze or cream cheese frosting for added indulgence.

Serving Suggestions

This cake pairs beautifully with a cup of herbal tea or freshly brewed coffee. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a special touch. It’s also a delightful addition to a brunch spread, accompanied by fresh fruits and cheeses.

Storage and Leftovers

Store leftover Cranberry Orange Cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For extended storage, wrap the cake tightly in plastic wrap and place it in the freezer for up to 3 months. To enjoy, thaw it at room temperature or reheat gently before serving.

Make Ahead Instructions

Prepare the batter a day in advance and store it in the refrigerator overnight. Allow it to come to room temperature before baking. Alternatively, bake the cake and freeze it as outlined above, ensuring you have a ready-to-serve dessert whenever needed.

Nutritional Information

• Calories: 310
• Protein: 4g
• Carbohydrates: 47g
• Fat: 12g
• Fiber: 2g
• Sugar: 28g

Dietary Notes

• Vegetarian

The Recipe

Serves: 8

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• 8-inch round cake pan
• Whisk
• Spatula

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup fresh orange juice
• 2 teaspoons orange zest
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh cranberries

Directions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in orange juice and zest.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Fold in cranberries.
8. Pour batter into prepared pan and smooth top.
9. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

• For enhanced citrus flavor, incorporate a few drops of orange extract.
• Decorate with powdered sugar for a festive look.

Community Tips and Photos

Share your experience with this recipe! Tag us using #CranberryOrangeCake on social media.

Questions and Answers

• Can I use frozen cranberries? Yes, just ensure to thaw and drain excess moisture before using.
• Is it possible to substitute orange juice with lemon juice? Lemon juice can be used, but it will create a different flavor profile — more tart and less sweet.