Cranberry Orange Cake Recipe - Easy Holiday Dessert
This delightful Cranberry Orange Cake is a perfect holiday dessert. With the tartness of cranberries balanced by the sweetness of orange, this cake is moist and flavorful. It's easy to make and will impress your guests!
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 9-inch round cake pan
- 1 parchment paper
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter Softened
- 2 large eggs
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh cranberries Or frozen, thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
- Add the fresh orange juice, orange zest, and vanilla extract. Stir to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the cranberries with a rubber spatula, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve the cake plain or with a dusting of powdered sugar for a simple yet elegant presentation.
This cake can be made a day in advance and stored in an airtight container.
For an extra touch, you might top the cake with a light orange glaze made from powdered sugar and orange juice.