Cranberry Orange Cake - Citrus cranberry flavored cake
The Cranberry Orange Cake is a refreshing dessert that features the invigorating flavors of tart cranberries and zesty oranges, creating a harmonious balance between sweetness and acidity. This moist and fluffy cake is infused with fresh orange juice and zest, giving it a bright citrus note that complements the tartness of the cranberries. Often topped with a glaze or frosting made with orange juice or zest, it's a visually stunning dessert with vibrant pops of red cranberry. Perfect for holiday gatherings or as an elegant finish to any meal, this cake brings a festive twist to the classic sponge. Enjoy it with a cup of tea or coffee for an afternoon treat or as a celebratory dessert. Description by ChatGPT.
Welcome to the scrumptious Cranberry Orange Cake that has become a favorite in many households, especially during Thanksgiving. By popular demand, we're now sharing the detailed recipe with all of you! This cake is perfect for the holidays and will surely impress your family and friends with its vibrant flavors and moist crumb.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup orange juice
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh cranberries
For the Icing:
- 2-3 tbsp orange juice
- 1 cup icing sugar
Servings: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour, plus cooling
Equipment: Stand mixer, bundt pan, wire whisk, spatula, cooling rack, small bowl for icing
### Instructions:
1. Preheat your oven to 350 degrees F (175 degrees C). Grease your bundt pan and set aside.
2. In a stand mixer, cream together the 1 cup of softened butter and 2 cups of white sugar until light and fluffy.
3. While continuing to mix, add the 1 tsp of vanilla extract followed by the 4 eggs, one at a time, mixing just until each is incorporated.
4. Next, pour in the 1/2 cup of orange juice and 1 cup of sour cream, mixing on low speed until combined.
5. In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 1/2 tsp of baking powder, and 1/2 tsp of salt.
6. Gradually add the dry ingredients to the wet mixture, setting the mixer on low speed to avoid flour spilling. Pause the mixer now and then to scrape down the sides of the bowl, ensuring everything is well mixed.
7. Once the batter is uniform, gently fold in the 2 cups of fresh cranberries with a spatula. Be careful not to crush the berries.
8. Transfer the batter to the prepared bundt pan, smoothing it evenly.
9. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean.
10. Allow the cake to cool in the pan for a while before transferring it to a wire rack to cool completely.
For the Icing:
1. In a small bowl, mix 1 cup of icing sugar with 2-3 tbsp of orange juice, starting with 2 tbsp and adding more as needed to get a drizzling consistency.
2. Once the cake is cool, drizzle the icing over the cake.
Cooking Tips:
- Place the bundt pan on a cookie sheet for easy handling.
- Let the cake cool before adding the icing, or it may melt off.
This delightful recipe is courtesy of Rise Wine & Dine, and if you'd like to see the recipe being made, you can view it on their YouTube channel at https://www.youtube.com/@risewinedine777.
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