Orange Cranberry Cake

Why You’ll Love This Recipe

This cake is a showstopper for gatherings, offering a perfect balance of tangy cranberries and sweet orange notes. The soft, buttery crumb pairs beautifully with the fresh glaze, making it both refreshing and indulgent. Plus, it’s simple to prepare and doesn’t require fancy decorating just a drizzle of glaze for a beautiful finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 3 eggs
• 2 cups sugar
• ¾ cup butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 2 cups all-purpose flour
• 12 ounces fresh cranberries
• ½ tablespoon orange zest (about ¼ of an orange zested)

For the glaze:

• 2 cups powdered sugar
• 2 ½ tablespoons orange juice
• 1 tablespoon orange zest (about ¾ of an orange zested)
• 1 tablespoon milk

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In another bowl, whisk together flour and baking soda. Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in cranberries and orange zest.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, orange juice, orange zest, and milk until smooth. Adjust consistency with more sugar or juice as needed.
10. Drizzle glaze over cooled cake and let set before serving.

Servings and timing

This recipe makes about 12 servings. Preparation takes 15 minutes, baking requires 45–50 minutes, and cooling/glazing takes another 20 minutes. Total time is approximately 1 hour and 20 minutes.

Variations

• Substitute dried cranberries for fresh if you prefer a sweeter flavor.
• Add chopped pecans or walnuts for extra crunch.
• Swap orange zest for lemon zest for a lemon-cranberry version.
• Make it extra festive by sprinkling candied orange peel on top of the glaze.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before serving. Reheat slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well use them straight from the freezer to avoid excess moisture.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and glaze just before serving.

Can I reduce the sugar in the cake?

You can reduce sugar slightly, but it balances the tart cranberries, so don’t cut it too much.

Do I need to coat the cranberries in flour before adding?

Coating cranberries in a tablespoon of flour helps prevent them from sinking to the bottom.

Can I use orange extract instead of zest?

Yes, ½ teaspoon of orange extract can replace the zest, but zest gives fresher flavor.

Can I bake this in loaf pans?

Yes, divide the batter into two greased loaf pans and bake for about 40–45 minutes.

What can I use instead of milk in the glaze?

You can use cream, almond milk, or omit it and use more orange juice.

Can I add a streusel topping instead of glaze?

Yes, a crumbly streusel topping works beautifully if you prefer.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free flour blend.

Can I serve this cake warm?

Yes, but wait until it cools slightly before glazing, or the glaze will melt off.

Conclusion

Orange cranberry cake is a bright and flavorful dessert that’s as beautiful as it is delicious. With its moist crumb, bursts of tart cranberry, and a citrusy glaze, it’s the perfect treat for festive occasions or simply to brighten your day. Whether served at a holiday table or as a cozy afternoon snack, this cake is sure to impress.

Print