Cranberry Orange Cake
Cranberry Orange Cake is a charming dessert that perfectly marries the tartness of fresh cranberries with the bright, zesty flavor of oranges. This cake is not only visually appealing but also boasts a unique taste that captures the essence of the holiday season.
Equipment
- Mixing Bowl
- 9-inch Round Cake Pan
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the base of the cake.
- 2 teaspoons Baking powder Leavening agent for fluffiness.
- ½ teaspoon Salt Balances sweetness.
Wet Ingredients
- 1.5 cups Granulated sugar Adds sweetness and moisture.
- ½ cup Unsalted butter, softened Enriches the cake.
- 3 large Eggs Acts as a binding agent.
- 1 cup Fresh cranberries Provides tart flavor.
- 1 cup Freshly squeezed orange juice Adds moisture and flavor.
- 1 tablespoon Grated orange zest Enhances orange flavor.
- ½ teaspoon Vanilla extract Adds depth of flavor.
- 1 cup Powdered sugar (for optional glaze) For a sweet topping.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the orange juice and grated orange zest until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the fresh cranberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, mix powdered sugar with a little orange juice to create a glaze and drizzle over the cooled cake.
Notes
Store leftover cake in an airtight container at room temperature for up to three days.