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Cranberry Orange Cake

A delightful cake that combines the tartness of cranberries with the sweet zest of oranges, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Tea
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup orange juice freshly squeezed is best!
  • 1 tablespoon orange zest the more, the merrier!
  • 1 teaspoon vanilla extract
Fruits
  • 1.5 cups fresh or frozen cranberries no need to thaw frozen cranberries

Method
 

Preparation
  1. Begin by preheating your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until it's fluffy and light.
  3. Add in the orange juice, orange zest, and vanilla extract, mixing until well combined.
Mixing Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
  2. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Add Cranberries and Bake
  1. Gently fold in the cranberries.
  2. Pour your batter into a greased 9-inch round cake pan and pop it in the preheated oven.
  3. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. For an extra special touch, you could dust your cake with powdered sugar or make a simple glaze with some powdered sugar and orange juice.

Notes

You can substitute dried cranberries, but adjust the sugar slightly. This cake freezes beautifully and can be stored in an airtight container at room temperature for up to three days, or in the fridge for up to a week.