Rating: 4.44 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Recipe Summary test

prep:
10 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 10 mins
Servings:
12
Yield:
1 10-inch fluted tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

  • 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

431 calories; protein 5.3g; carbohydrates 60.3g; fat 19.9g; cholesterol 62mg; sodium 242.6mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
01/26/2020
Better than Kneader s. Yippee my husband loved it. And it didn t stay around long enough. Read More
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2021
I made this with gluten free flour and Splenda. Added a glaze made with confectioner's sugar and orange juice. Hands down the best cake I ever made according to my family. Our neighbors raved about it. I will buy and freeze more cranberries when they are in season again just to make this cake! Read More
Rating: 4 stars
11/27/2019
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 pan so I m sure that s why this happened (not the recipe s fault). We re not into too much sweetness these days so I just couldn t see adding 2 cups of sugar. I reduced that amount (personal taste here) and sub'd Truvia Baking Blend to cut back calories. Sweet enough for us and you still get a nice kick of tartness from the cranberries. The cake baked up very moist and the cranberries were evenly distributed throughout. I couldn t taste any orange flavor at all and that was a bit of a disappointment. In the future I ll add more orange zest perhaps even a little orange extract because a cranberry-orange combo is divine. This was EXTREMELY easy to make and that s definitely a plus for this recipe. Thanks for sharing we really enjoyed it. Read More
Rating: 5 stars
01/24/2020
Excellent. Followed the recipe as is because it was my first time making it. I may substitute the vegetable oil for butter next time just to try the difference. Thanks for sharing the recipe. Read More
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Rating: 5 stars
01/25/2020
Better than Kneader s. Yippee my husband loved it. And it didn t stay around long enough. Read More
Rating: 4 stars
12/26/2019
Good cake a little dry. Next time I will add more sugar and zest. Read More
Rating: 5 stars
12/26/2019
Very good cake for Thanksgiving thru Christmas fast & easy everyone loved it. Will use it again. Read More
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Rating: 3 stars
05/01/2021
The cake is dense enough to slice and put in a Tupperware container to take somewhere, but the density was accompanied by an almost gritty texture. I did use the juice from a Caribo Orange, as well as its zest, and high-pulp orange juice to make up the rest. Also, I could tell from the smell and tasting the batter, that it wasn’t orange-y enough, so I added 1/2 teaspoon orange extract. Next time I’ll sift the dry ingredients and add them to the mixed wet ingredients and see if that helps the texture as well. Read More