Cranberry Orange Cake is a delightful dessert that perfectly combines the tartness of fresh cranberries with the bright, zesty flavor of orange. This moist and flavorful loaf cake is a wonderful treat for any occasion, whether it’s a holiday gathering or a cozy afternoon snack. The vibrant combination of cranberries and orange will brighten up your dessert table!

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

Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a small bowl, combine the cranberries with 1/4 cup sugar and orange zest. Set aside.
In a separate bowl, cream together the butter and the remaining sugar. Beat in the eggs one at a time, then stir in the vanilla extract and orange juice.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Stir until just combined.
Fold in the cranberry mixture, making sure the cranberries are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to 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

Glaze: For extra sweetness, drizzle the cake with a simple glaze made from powdered sugar and orange juice once it has cooled.
Nuts: Add chopped walnuts or pecans to the batter for added crunch and texture.
Dried Cranberries: If fresh cranberries are not available, dried cranberries can be used instead, though they will provide a slightly different texture and sweetness.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3-4 days.
Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Reheating: To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.

10 FAQs

Can I use frozen cranberries? Yes, you can use frozen cranberries. Just make sure not to thaw them before adding them to the batter.
Can I make this cake without eggs? You can substitute eggs with a flax egg or a commercial egg replacer if you need a vegan version.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
How can I make this cake sweeter? You can increase the amount of sugar slightly or add a sweet glaze on top after baking.
Can I double the recipe? Yes, you can double the recipe to make two loaves. Adjust the baking time if necessary, checking for doneness with a toothpick.
Why is my cake not rising? Check that your baking powder is fresh, as expired baking powder can prevent the cake from rising properly.
Can I use other citrus fruits instead of orange? Yes, lemon or lime zest and juice would work as great substitutes for the orange.
How do I know when the cake is done? The cake is done when a toothpick or cake tester inserted into the center comes out clean.
Can I use a hand mixer for this recipe? Yes, a hand mixer works well to cream the butter and sugar and to mix the wet and dry ingredients.
How should I store leftover cake? Leftover cake should be stored in an airtight container at room temperature for up to 3-4 days. If you want to store it for a longer time, freeze it.

Conclusion

Cranberry Orange Cake is a wonderfully flavorful and moist loaf that combines the sweetness of sugar with the tartness of cranberries and the bright citrusy kick from oranges. It’s an easy-to-make treat that’s perfect for the holidays or any time you’re craving something fresh and flavorful. Whether enjoyed on its own or with a sweet glaze, this cake is sure to become a favorite!