Cranberry Orange Cake
A delightful cake that balances the tartness of fresh cranberries with the zesty brightness of oranges, perfect for festive gatherings or as a delicious dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 cup fresh cranberries
Frosting Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (for frosting)
- Orange zest (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mixing the Batter
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing completely after each addition.
- Mix in the orange zest and fresh orange juice.
- Gradually add the dry ingredients until just combined.
- Gently fold in the fresh cranberries.
Baking the Cake
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Preparing the Frosting
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and one tablespoon of orange juice until smooth and creamy.
Frosting the Cake
- Allow the cake to cool completely before frosting.
- Frost the cooled cake with the cream cheese mixture and garnish with orange zest.
Notes
For best results, use fresh cranberries and fresh orange juice. Store leftovers in an airtight container. Can be frozen for up to 3 months.