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Cranberry Orange Cake

Rated as 4.5 out of 5 Stars
8

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

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

Directions

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  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.

Footnotes

  • 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

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Reviews

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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...