Cranberry Orange Cake Recipe

Cranberry Orange Cake is a delightful treat that combines the tartness of fresh cranberries with the citrusy brightness of orange. This moist, flavorful cake is perfect for the holidays or any time you’re craving a sweet, fruity dessert. The combination of zesty orange and vibrant cranberries creates a wonderfully balanced flavor that is sure to be a crowd-pleaser.

Ingredients

• 1 cup fresh cranberries
• 1 orange, zested and juiced
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a small bowl, combine cranberries with 1/4 cup sugar and orange zest. Set aside.
3. In a separate bowl, cream together the butter and the remaining sugar. Beat in eggs, one at a time, then stir in the vanilla extract and orange juice.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
5. Gently fold the cranberry mixture into the batter.
6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 60-70 minutes
• Total Time: 1 hour 25 minutes

Variations

• Cranberry Orange Muffins: Instead of baking the batter in a loaf pan, divide the batter into muffin tins and bake for 20-25 minutes for individual servings.
• Add a Glaze: For extra sweetness, drizzle an orange glaze over the cooled cake made by combining powdered sugar with a bit of orange juice.
• Spiced Version: Add 1/2 teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Nuts or Seeds: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
• Freezing: If you’d like to keep the cake longer, you can freeze it. Wrap the cake tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
• Reheating: To reheat, microwave individual slices for 15-20 seconds or warm the whole loaf in the oven at 300°F (150°C) for about 10-15 minutes.

10 FAQs

1. Can I use frozen cranberries instead of fresh? Yes, you can use frozen cranberries. Just make sure to thaw them and drain any excess moisture before adding them to the cake.
2. Can I reduce the sugar in this recipe? Yes, you can reduce the sugar slightly, but be aware that it may affect the texture and sweetness of the cake.
3. What should I do if my cake is browning too quickly? If the top of the cake is browning too fast, tent it with aluminum foil and continue baking until it’s fully cooked.
4. Can I use a different flour for this recipe? You can substitute all-purpose flour with whole wheat flour, but the texture may be denser.
5. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
6. Can I add icing to this cake? Yes, an orange glaze or cream cheese frosting would pair wonderfully with this cake.
7. Is it necessary to add the cranberries with sugar before mixing? Yes, the sugar helps release the natural juices from the cranberries, making them softer and ensuring they mix well into the batter.
8. Can I make this cake gluten-free? Yes, you can substitute gluten-free flour for the all-purpose flour. Be sure to use a good quality gluten-free blend for best results.
9. Can I make this cake ahead of time? Yes, this cake can be made a day ahead and stored in an airtight container.
10. Is this recipe suitable for vegans? This recipe contains butter and eggs, so it’s not vegan. To make it vegan, you can substitute the butter with a dairy-free alternative and the eggs with a flax egg or chia egg.

Conclusion

Cranberry Orange Cake is a vibrant, flavorful dessert that’s perfect for any occasion, from family gatherings to holiday celebrations. With its light texture and the delightful combination of sweet and tart flavors, this cake is sure to impress. Whether you enjoy it as a slice with tea or dress it up with a glaze, it’s an easy-to-make treat everyone will love!

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