Cranberry Orange Cake

4.4
(9)

This cranberry orange cake is yummy and bursting with fresh cranberries. It looks beautiful dusted with powdered sugar.

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Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 15 mins
Total Time:
2 hrs 30 mins
Servings:
12
Yield:
1 10-inch bundt cake

This cranberry orange cake recipe is bursting with fruity flavor and festive color. It will become a seasonal staple in your dessert rotation!

Cranberry Orange Cake Ingredients

These are the ingredients you'll need to make this top-rated cranberry orange cake recipe:

· Flour: The cake starts with three cups of all-purpose flour.
· Sugar: Sweeten things up with two cups of white sugar,
· Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.
· Eggs: Eggs lend moisture and help bind the batter together.
· Orange: You'll need ⅔ cup orange juice (fresh or store-bought) and the zest of one orange.
· Baking powder: Baking powder acts as a leavener, which means it helps the cranberry orange bread rise.
· Vanilla: Vanilla extract enhances the overall flavor.
· Salt: A pinch of salt also enhances the overall flavor, but it won't make your cake taste salty.
· Cranberries: Opt for fresh cranberries that are firm, plump, and blemish-free.

How to Make Cranberry Orange Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this cranberry orange cake:

1. Beat all the ingredients (besides the zest and berries) together until combined.
2. Stir in the orange zest and cranberries.
3. Pour the batter into a prepared pan. Bake until a toothpick comes out clean.

Tip: If the cake resists coming out of the pan after baking, wait 15 minutes and try again.

How to Store Cranberry Orange Cake

Wrap the cake tightly or transfer it to an airtight container. Store the cranberry orange cake at room temperature for up to three days.

Can You Freeze Cranberry Orange Cake?

Yes, you can freeze this cranberry orange cake. Wrap the cake tightly in at least one layer of storage wrap, then wrap it in a layer of aluminum foil. Freeze for up to two months. Thaw in the refrigerator overnight or on the counter for a few hours, but make sure to keep it in its wrapping.

Editorial contributions by Corey Williams

Ingredients

  • nonstick cooking spray

  • 3 cups all-purpose flour

  • 2 cups white sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • cup orange juice

  • 1 tablespoon baking powder

  • 2 ½ teaspoons vanilla extract

  • ½ teaspoon salt

  • 1 ½ cups fresh cranberries

  • 1 orange, zested

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan with nonstick spray.

  2. Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt in a large bowl; beat with an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest; pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake rest for 15 minutes, then invert onto a wire rack to cool for 1 hour.

Tips

If the cake resists coming out of the pan after baking, wait 15 minutes and try again.

Nutrition Facts (per serving)

431 Calories
20g Fat
60g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 431
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 17%
Cholesterol 62mg 21%
Sodium 243mg 11%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 5%
Total Sugars 37g
Protein 5g
Vitamin C 10mg 50%
Calcium 81mg 6%
Iron 2mg 11%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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