Description
A moist Cranberry Orange Cake with bursts of tart cranberries and a bright citrus glaze — cozy, fragrant, and perfect for winter gatherings.
Ingredients
Scale
- 2 ½ cups All-purpose flour
- 1 ½ cups Sugar
- 1 cup Butter
- 3 large Eggs
- 2 tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla extract
- 2 cups Cranberries
- 2 tbsp Flour
- 2 tbsp Orange zest
- ½ cup Orange juice
- 1 cup Powdered sugar
- 2–3 tbsp Orange juice
- 1 tsp Orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour bundt pan. Zest and juice oranges. Toss cranberries in 2 tbsp flour.
- Beat butter and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, then stir in vanilla extract and orange zest.
- Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to wet mixture alternately with orange juice, beginning and ending with flour. Mix gently.
- Fold in flour-coated cranberries carefully. Pour batter into prepared pan and smooth the top. Bake 50–60 minutes until golden and a toothpick comes out clean.
- Cool cake 15 minutes in pan, then transfer to wire rack. Make glaze with powdered sugar and orange juice, drizzle over cake, and sprinkle zest on top.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg