How to Make Cranberry Orange Cake: A Festive Treat Bursting with Flavor

Cranberry orange cake is a delightful treat that perfectly balances sweet and tart flavors. This festive dessert is perfect for the holiday season, but its refreshing taste can be enjoyed year-round. In this article, we’ll guide you step-by-step on how to make a moist and flavorful cranberry orange cake that will impress your family and friends.

This recipe is easy to follow, even for beginner bakers. So why not give it a try? Let’s get started!

Ingredients You’ll Need:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup orange juice
• Zest of 1 orange
• 1 1/2 cups fresh cranberries, chopped

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1 tablespoon melted butter

Tools You’ll Need:

• 9×13 inch baking pan
• Parchment paper
• Two mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Toothpick
• Wire rack

Let’s Bake!

Making the Cranberry Orange Cake Batter:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. To prevent sticking, line the bottom with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This is best done with an electric mixer.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.

5. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, orange juice, and orange zest.

6. Combine Wet and Dry Ingredients Gradually: Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, and mixing until just combined. Don’t overmix the batter.

7. Fold in Cranberries: Gently fold in the chopped cranberries.

8. Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.

Making the Orange Glaze:

1. Whisk Together: In a small bowl, whisk together the powdered sugar, orange juice, and melted butter until the glaze is smooth.

Assembling Your Cranberry Orange Cake:

1. Cool the Cake: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

2. Glaze and Decorate: Once the cake is completely cool, drizzle the orange glaze over the top. You can get creative with decorating by adding orange slices or fresh cranberries.

Tips for a Delicious Cranberry Orange Cake:

• Room Temperature Ingredients: Using room temperature butter and eggs will help create a smoother, more evenly mixed batter.
• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until the ingredients are just combined.
• Freshly Grated Zest: Use freshly grated orange zest for the most intense orange flavor.
• Storage: Store your cranberry orange cake in an airtight container at room temperature for up to 3 days.

FAQs About Cranberry Orange Cake:

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries. If you do, soak them in hot water for about 15 minutes to soften them before adding them to the batter.

Can I use a different type of citrus juice?

Absolutely! While orange juice is traditional, lemon or lime juice would also be delicious in this cake.

Can I freeze cranberry orange cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.