Cranberry Orange Cake is a delightful dessert that combines the tartness of fresh cranberries with the bright, zesty flavor of oranges. This cake is moist, flavorful, and beautifully aromatic, making it the perfect treat for any occasion, from holiday gatherings to casual afternoon teas. The addition of a sweet orange glaze elevates this cake to a whole new level, providing a perfect balance to the tart cranberries.
Why You Will Love This Recipe
This Cranberry Orange Cake is not just a feast for the taste buds; it’s also a visual delight. The vibrant red cranberries against the golden orange cake create a stunning contrast that is sure to impress your guests. Furthermore, the cake is incredibly versatile; it can be served as a dessert, a breakfast treat, or even a snack. With simple ingredients and straightforward preparation, this recipe is perfect for both novice and experienced bakers. Plus, the delightful aroma that fills your kitchen while baking will have everyone eagerly awaiting a slice!
Introduction
As the holiday season approaches, many of us look for recipes that not only taste amazing but also bring warmth and joy to our gatherings. Cranberries are a quintessential ingredient during this time, and pairing them with the bright, citrusy flavor of oranges creates a symphony of flavors that is simply irresistible. This Cranberry Orange Cake is a celebration of these flavors, combining them into a moist, tender cake that is drizzled with a sweet orange glaze. Whether you’re hosting a festive dinner or just treating yourself, this cake is sure to become a favorite.
Ingredients:
- 1 cup butter, softened
- ½ cup shortening (can also use butter)
- 3 cups sugar
- 4 eggs
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 cups flour
- 1 cup orange juice
- 1 bag of cranberries (frozen is preferred)
For the Glaze:
- 1 ½ cups powdered sugar
- ½ cup orange juice
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) for bundt pans or 325°F (162°C) for loaf pans. Grease and flour your bundt pan or two loaf pans generously to prevent sticking.
Step 2:
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes. The aeration from this step is crucial for a light cake texture.
Step 3:
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated, contributing to the cake’s moisture and richness.
Step 4:
Pour in the orange juice and mix until well combined. The citrus juice not only adds flavor but also helps to keep the cake moist.
Step 5:
In a separate bowl, combine the salt, baking powder, and flour. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake. Finally, fold in the frozen cranberries, ensuring they are evenly distributed throughout the batter.
Serving Suggestions:
This Cranberry Orange Cake is delightful on its own, but you can elevate your serving experience by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a cup of hot tea or coffee, making it a perfect choice for afternoon gatherings. For a festive touch, consider garnishing the cake with fresh cranberries and orange slices.
Tips:
- Use Frozen Cranberries: Frozen cranberries are ideal for this recipe as they hold their shape better during baking and prevent the batter from turning pink.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the cake light and fluffy.
- Let It Cool: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps maintain its structure.
- Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the batter slightly, as the glaze adds sweetness.
- Experiment with Zest: For added flavor, consider including some orange zest in the batter for an extra citrus kick.
Prep Time:
20 minutes
Cook Time:
75-80 minutes for bundt pans; 60-70 minutes for loaf pans
Total Time:
Approximately 1 hour 40 minutes
Nutritional Information (per slice, based on 12 slices):
- Calories: 320
- Protein: 2g
- Sodium: 150mg
Conclusion
Cranberry Orange Cake is a delightful dessert that brings together the best of seasonal flavors. Its moist texture and vibrant taste make it a favorite for both special occasions and everyday treats. With its simple preparation and stunning presentation, this cake is sure to impress anyone who takes a bite. Whether you’re baking for a crowd or just indulging yourself, this recipe is a must-try!
Questions and Answers
1. Can I use fresh cranberries instead of frozen?
Yes, you can use fresh cranberries, but be sure to rinse and sort them before adding them to the batter. Fresh cranberries may be slightly more tart than frozen ones.
2. How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it to extend its shelf life.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just keep it covered at room temperature, and it will taste just as delicious the next day.
4. Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free.
5. What can I serve with this cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or even a citrus-flavored glaze for an extra touch of sweetness. It also makes a great addition to a brunch spread alongside coffee or tea.