The Best Cranberry Orange Cake
Introduction
This Cranberry Orange Cake is a festive showstopper — moist, citrusy, and bursting with tart cranberries. The combination of sweet orange zest and juice with tangy berries creates a flavor balance that feels bright and refreshing. Finished with a simple glaze, it’s perfect for holidays, afternoon tea, or any time you want a cake that looks as good as it tastes.
Ingredients
Cake
1½ cups flour
2 tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup sugar
3 large eggs
Zest of one orange (about 1 tbsp)
Juice of one orange
½ cup butter
2 tbsp sugar (for pan)
1½ cups fresh cranberries
Icing
1 cup powdered sugar
2–3 tbsp water, milk, or orange juice
Step‑by‑Step Instructions
Prepare Pan
Preheat oven to 350°F (175°C). Spray bundt pan with cooking spray. Sprinkle 2 tbsp sugar and ¼ cup cranberries on bottom of pan.
Cream Butter & Sugar
Beat butter and sugar until pale and fluffy (4–5 minutes).
Add Wet Ingredients
Mix in eggs one at a time. Add orange juice, zest, and sour cream.
Combine Dry Ingredients
Sift flour, baking powder, and salt. Add gradually to wet mixture.
Fold in Cranberries
Stir in remaining 1¼ cups cranberries.
Bake
Pour batter into prepared pan. Bake 50–55 minutes, until tester comes out clean.
Cool & Glaze
Let cake rest 5 minutes, then invert onto wire rack. Mix glaze ingredients and drizzle over cooled cake.
Tips & Tricks
Prevent sinking berries: Toss cranberries in a little flour before folding in.
Extra citrus punch: Add ½ tsp orange extract to batter.
Moist texture: Don’t overbake — remove as soon as tester is clean.
Glaze options: Use orange juice for brightness or milk for creaminess.
Variations
Nutty Cranberry Cake: Add ½ cup chopped walnuts or pecans.
Chocolate Twist: Drizzle with melted white chocolate instead of glaze.
Holiday Style: Garnish with sugared cranberries and orange slices.
Mini Bundts: Bake in mini pans for individual servings.
Serving Suggestions
Serve warm with whipped cream or vanilla ice cream.
Pair with hot tea or mulled wine for cozy gatherings.
Present on a festive cake stand for holiday tables.
Storage
Store covered at room temperature for 2 days.
Refrigerate up to 5 days.
Freeze slices individually for up to 2 months.
FAQs
Q: Can I use frozen cranberries?
A: Yes, no need to thaw — just fold them in.
Q: Can I substitute sour cream?
A: Greek yogurt works well as a replacement.
Q: Can I make it ahead?
A: Absolutely — bake the day before and glaze just before serving.
Nutritional Notes (Approx. per slice, 12 servings)
Calories: ~280 kcal
Protein: 4g
Fat: 12g
Carbs: 38g
Conclusion
This Cranberry Orange Cake is moist, tangy, and beautifully festive. With its vibrant flavor and simple glaze, it’s a recipe that feels special yet approachable — perfect for holidays or everyday indulgence.