Deliciously Moist Cranberry Orange Cake You’ll Love to Bake

Cranberry Orange Cake Introduction

This Cranberry Orange Cake combines the tartness of cranberries with the sweetness of oranges, creating a delightful taste experience that instantly brightens your mood. It's perfect for family gatherings or afternoon tea.

Features

Unique Flavor: Bright, tart cranberries complement the sweetness of oranges perfectly, resulting in a rich and satisfying flavor.

Easy to Make: A simple recipe in just a few steps, perfect for home baking.

Moist and Delicious: Made with oil and fresh ingredients, ensuring every bite is moist and delicious.

Visually Stunning: The striking contrast between red cranberries and golden cake makes it a highlight of any gathering.

Suitable for All Occasions: A perfect choice for both festive feasts and casual afternoon tea.

Time-Saving and Delicious: Reduce time spent in the kitchen and share more precious moments with loved ones.

Ingredients

Cake Batter

All-purpose flour: 2 cups

Granulated sugar: 1.5 cups

Vegetable oil: 0.5 cup

Large eggs: 3

Freshly squeezed orange juice: 0.75 cups

Baking powder: 2 teaspoons

Vanilla extract: 1 teaspoon

Salt: 0.5 teaspoon

Mixed Ingredients

Fresh cranberries: 2 cups

Orange zest: 1 tablespoon

Instructions

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

Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, and salt.

Add wet ingredients: Pour in vegetable oil, eggs, orange juice, and vanilla extract. Beat with an electric hand mixer until smooth, about 2-3 minutes.

Add cranberries and orange zest: Gently fold in with a spatula, being careful not to overmix.

Pour into pan: Pour the batter into the prepared pan and smooth the surface with a spatula.

Baking: Bake in a preheated oven for about 1 hour, testing for doneness with a toothpick inserted into the center.

Cooling: Cool in the mold for 15 minutes, then invert onto a cooling rack to cool completely, at least 1 hour.

Decoration: Optional: Sprinkle with powdered sugar for added sweetness.

Storage and Freezing

Room Temperature: Wrap tightly in plastic wrap or aluminum foil; can be stored for 3 days.

Refrigerator: For extended shelf life, refrigerate for up to one week, ensuring a sealed container to prevent absorbing odors.

Freezing: After slicing, wrap in plastic wrap and place in a sealed bag; can be frozen for 3 months. To thaw, refrigerate overnight, then microwave or oven warm.

Pairing Suggestions

Thick Cream: Light and airy whipped cream balances the cake's moisture.

Vanilla Ice Cream: A hot and cold combination for a rich flavor experience.

Hot Tea: Earl Grey or chamomile tea adds a relaxing touch.

Citrus Salad: A refreshing salad with orange slices and mint leaves brightens the palate.

Coffee: Rich coffee complements the cake perfectly.

Cheese Platter: The combination of soft cheese and sweet cake adds layers of flavor.

Chocolate Sauce: Simple dark chocolate sauce adds a touch of luxury.

Preparation Options

Mix the batter 24 hours in advance and refrigerate. Prepare cranberries and orange zest up to 3 days in advance and store in an airtight container.

Expert Advice

Use fresh ingredients; avoid frozen cranberries as they can make the cake too moist.

Do not overmix the batter, or the cake will harden.

Check the cake in advance to prevent it from drying out.

Grease the mold thoroughly to prevent sticking.

Slice only after it has completely cooled to prevent crumbling.

Adjust the amount of orange zest to your liking, or add lemon zest for added flavor.

Variations

Gluten-Free: Replace all-purpose flour with 1:1 gluten-free baking powder.

Nut Version: Add 1 cup of chopped walnuts or pecans for texture.

Citrus Mix: Add lemon or grapefruit zest and juice for a refreshing touch.

Spices: Add 1 teaspoon of cinnamon or ginger for a warming flavor.

Berry: Replace half the cranberries with blueberries or raspberries for a mixed berry flavor.

Yogurt: Replace half the oil with Greek yogurt for added tartness and improved texture.

Vegan: Replace the eggs with flaxseed meal and the orange juice with almond milk.

Frosting: Top with cream cheese frosting, vanilla frosting, or powdered sugar for a more visually appealing finish.

Frequently Asked Questions

Cranberry Selection: Fresh cranberries are best. If unavailable, use frozen cranberries; thaw and drain.

Leftover Cake Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for 1 week.

Freezing: Freeze after slicing for up to 3 months.

Cake Did Not Rise: Check the baking powder for freshness, avoid overmixing, and ensure the oven is fully preheated.

Allergens: Contains eggs and gluten; adjust with substitutes.

Orange Juice Substitute: Concentrated orange juice can be used, but it must be unsweetened to maintain flavor balance.

Nutritional Information

Calories per tablet: 250 calories

Carbohydrates: 35g

Protein: 3g

Fat: 12g

Saturated Fat: 1g

Cholesterol: 55mg

Sodium: 200mg

Potassium: 120mg

Fiber: 1g

Sugar: 20g

Vitamin A: 100IU

Vitamin C: 10mg

Calcium: 20mg

Iron: 1mg

Notes

Use fresh ingredients for best flavor. Adjust the amount of orange zest to your liking.