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Orange Cranberry Cake

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A bright, festive cake balancing tart cranberries with sweet orange flavor, topped with a zesty orange glaze. Moist, flavorful, and perfect for holidays or any cheerful occasion.

Ingredients

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)

Glaze:

2 cups powdered sugar

2 ½ tablespoons orange juice

1 tablespoon orange zest (about ¾ of an orange)

1 tablespoon milk

Instructions

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

Notes

Substitute dried cranberries for fresh for a sweeter flavor.

Add chopped pecans or walnuts for crunch.

Swap orange zest for lemon zest for a lemon-cranberry version.

Top with candied orange peel for a festive touch.

Store in airtight container at room temp up to 3 days or fridge up to 5 days. Freeze wrapped for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/orange-cranberry-cake/