Cranberry Orange Cake Recipe - Easy Holiday Dessert
This Cranberry Orange Cake is a delightful and festive dessert perfect for holiday gatherings. Bursting with fresh cranberries and zesty orange flavor, it's simple to make and will impress your guests.
Equipment
- 1 9x13 inch baking pan
- multiple mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 zester or grater
- 1 measuring cups and spoons
- 1 toothpick for checking doneness
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon orange zest
- ½ cup freshly squeezed orange juice
- 2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the cranberries using a rubber spatula until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
- For an extra touch, dust the cooled cake with powdered sugar or drizzle a simple orange glaze made from powdered sugar and orange juice.
- Serve the cake with whipped cream or vanilla ice cream for an indulgent dessert!
Notes
For an extra touch, you can dust the cooled cake with powdered sugar or drizzle a simple orange glaze made from powdered sugar and orange juice.
This cake can be made a day in advance and stored in an airtight container to allow the flavors to meld even more.
Serve it with whipped cream or vanilla ice cream for an indulgent dessert!