Skip to main content New<> this month
Get the Allrecipes magazine

Cranberry Orange Cake

Rated as 4.5 out of 5 Stars

"A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired."
Added to shopping list. Go to shopping list.


2 h 10 m servings 430
Original recipe yields 12 servings (1 10-inch fluted tube cake)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt(R)) with baking spray.
  2. Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.


  • Cook's Note:
  • If the cake resists coming out of the pan after baking, wait 15 minutes and try again.

Nutrition Facts

Per Serving: 430 calories; 19.9 60.3 5.3 62 243 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

11.27.19 This baked up very high in the center, so I had to trim about 1-1/2” off the bottom of the cake. I used a Le Creuset® silicon bundt pan which is a little smaller than the listed 10” p...