Description
Sweet memories of home baking shine through this cranberry orange cake, blending tart berries with citrusy brightness. Warmth and comfort mingle in each slice, inviting you to savor a perfect balance of fruity flavors and tender crumb.
Ingredients
Scale
Main Ingredients:
- 3 cups (600g) sugar
- 3 cups (375g) all-purpose flour
- 4 large eggs
- 1 bag (12 oz/340g) cranberries (frozen is fine)
- 1 cup (225g) butter, softened
- 1/2 cup (120g) shortening (or substitute with butter)
Liquid Ingredients:
- 1 cup (240ml) orange juice
- 1/2 cup (120ml) orange juice (for glaze)
Seasoning and Binding Ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups (180g) powdered sugar
Instructions
- Create a pillowy base by vigorously whipping butter and sugar until they transform into a pale, voluminous cloud. Incorporate eggs individually, ensuring each is thoroughly integrated before adding the next, then infuse with vibrant orange juice for a citrusy essence.
- In a parallel vessel, meticulously sift together flour, salt, and leavening agent. Gradually cascade the dry ingredients into the wet mixture, stirring with gentle precision to avoid overmixing and maintain the cake’s delicate texture.
- Delicately introduce frozen cranberries, using a light folding motion to distribute the tart jewels throughout the batter without crushing their integrity.
- Thoroughly coat your chosen baking vessel – either a classic bundt pan or two rustic loaf pans – with a generous layer of non-stick spray, ensuring complete coverage to prevent any potential sticking.
- Position the cake in a preheated oven: for a bundt pan, settle at 350°F (175°C) and bake for approximately 75-80 minutes; for loaf pans, reduce temperature to 325°F (160°C) and monitor for 60-70 minutes. The cake reaches perfection when a slender wooden skewer emerges completely clean.
- Allow the cake to rest within its pan for a brief interlude – 10 minutes for loaf pans, slightly longer for a bundt – before carefully liberating it onto a cooling rack to achieve complete temperature equilibrium.
- Craft a silky glaze by whisking powdered sugar and orange juice until the mixture achieves a smooth, cascading consistency that promises to complement the cake’s robust flavors.
- Once the cake has cooled completely, artfully drizzle the glaze, permitting it to elegantly meander down the cake’s contours, creating an enticing visual and gustatory finale.
Notes
- Ensure butter and sugar are creamed to perfection by beating until the mixture becomes pale and fluffy, which creates a lighter cake texture.
- Room temperature eggs blend more smoothly, preventing potential batter curdling and ensuring even mixing.
- Frozen cranberries prevent color bleeding and maintain their shape during baking, keeping the cake’s appearance vibrant and preventing fruit from sinking.
- Coat cranberries lightly in flour before folding to prevent them from dropping to the bottom of the cake during baking.
- Check cake doneness early to avoid over-baking, as oven temperatures can vary slightly between different kitchen appliances.
- Prep Time: 20 minutes
- Cook Time: 80 minutes (bundt) or 70 minutes (loaf)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 39g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg