This Cranberry Orange Cake is the epitome of holiday baking, offering a combination of sweet and tangy flavors that shine with each bite. The orange zest and juice provide a vibrant citrus backdrop, while the cranberries add bursts of tartness. Finished with a luscious orange glaze, it’s a dessert guaranteed to impress family and friends alike.
Ingredients
Cake
- 1 cup (2 sticks) butter: Softened to room temperature for a creamy texture.
- ½ cup shortening: Adds a tender crumb, but you can substitute with butter for richer flavor.
- 3 cups granulated sugar: Sweetens the batter and balances the tart cranberries.
- 4 large eggs: Bring to room temperature for better mixing.
- ½ teaspoon salt: Enhances flavor.
- ½ teaspoon baking powder: Provides lift for a perfectly risen cake.
- 3 cups all-purpose flour: Sifted to avoid lumps and ensure even mixing.
- 1 cup orange juice: Use freshly squeezed for the brightest flavor.
- 1 bag (12 oz) cranberries: Fresh or frozen, but frozen cranberries work best for even distribution during baking.
Orange Glaze
- 1½ cups powdered sugar: For a silky smooth glaze.
- ½ cup orange juice: Adjust to create the desired consistency.
Equipment Needed
- 12-cup bundt pan or two loaf pans
- Hand or stand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
Prepare the Cake Batter
- Preheat Oven:
- For bundt pan: Preheat oven to 350°F.
- For loaf pans: Preheat oven to 325°F.
- Prepare the Pan:
Thoroughly grease the bundt pan or loaf pans with butter or baking spray, ensuring all crevices are covered to prevent sticking. - Cream Butter and Sugar:
In a large bowl, beat the butter, shortening, and sugar together using a hand or stand mixer on medium speed. Beat for about 3-4 minutes, or until the mixture is pale and fluffy. - Add Eggs and Orange Juice:
Add the eggs one at a time, beating well after each addition. Mix in the orange juice until fully incorporated. - Combine Dry Ingredients:
In a separate bowl, whisk together the salt, baking powder, and flour. - Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet mixture in 3 additions, mixing on low speed. Stop as soon as the flour is fully incorporated to avoid overmixing. - Fold in Cranberries:
Toss the cranberries in a tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a rubber spatula.
Bake the Cake
- Transfer Batter:
Pour the batter evenly into the prepared pan(s), smoothing the top with a spatula. - Bake:
- For a bundt pan: Bake at 350°F for 75-80 minutes.
- For loaf pans: Bake at 325°F for 60-70 minutes.
- Cool the Cake:
Allow the cake to cool in the pan for 10 minutes for loaf pans or slightly longer for the bundt pan. Carefully transfer the cake to a wire rack to cool completely.
Make the Glaze
- Combine Ingredients:
In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add additional powdered sugar or juice to adjust the thickness. - Glaze the Cake:
Once the cake has cooled completely, drizzle the glaze generously over the top. Allow it to cascade down the sides for a beautiful presentation.
Serving Suggestions
- Garnish Options:
Top with sugared cranberries, orange zest, or a light dusting of powdered sugar for extra flair. - Pairings:
Serve alongside a cup of hot tea, coffee, or mulled cider for a cozy treat. - Storage:
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Baking Tips for Success
- Room Temperature Ingredients:
Ensure the butter, eggs, and orange juice are at room temperature for a smoother batter and more even baking. - Even Distribution of Cranberries:
Tossing cranberries in flour helps prevent them from sinking to the bottom during baking. - Avoid Overmixing:
Overmixing can lead to a dense cake. Mix just until the ingredients are combined. - Bundt Pan Tip:
Grease the pan thoroughly, paying close attention to intricate details, to ensure the cake releases smoothly.
This Cranberry Orange Cake is a delightful centerpiece for any occasion, blending vibrant citrus with the tartness of cranberries for a perfectly balanced, festive dessert! 🍊🍰