Cranberry Orange Cake

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Cranberry Orange Cake

A moist and flavorful cake bursting with the tartness of cranberries and the bright zest of oranges. Perfect for holidays, special occasions, or any time you crave a delightful citrus treat!

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable shortening (you can substitute with an additional 1½ sticks of butter)
  • 3 cups granulated sugar
  • 4 large eggs
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup freshly squeezed orange juice
  • 1 tablespoon orange zest (optional, for added citrus flavor)
  • 1 (12-ounce) bag fresh or frozen cranberries

For the Glaze:

  • 1½ cups powdered sugar
  • ½ cup freshly squeezed orange juice
  • 1 teaspoon orange extract (optional, for enhanced flavor)

For the Pan:

  • Non-stick cooking spray or butter for greasing
  • Parchment paper (optional, for easier removal)

Equipment Needed

  • Bundt pan (10-12 inches) or two 9×5-inch loaf pans
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (hand or stand)
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Rubber spatula or spoon for mixing

Instructions

1. Prepare the Baking Pans

  • Grease the Pan(s):
    • Generously spray a bundt pan with non-stick cooking spray, ensuring all nooks and crannies are covered. Alternatively, you can butter the pan thoroughly using softened butter.
    • For easier removal, especially with a bundt pan, consider lining the bottom with a strip of parchment paper after greasing.
    • If using loaf pans, grease them similarly and line with parchment paper if desired.

2. Preheat the Oven

  • Temperature Settings:
    • Bundt Pan: Preheat your oven to 350°F (175°C).
    • Loaf Pans: Preheat your oven to 325°F (163°C).
  • Why Different Temperatures?
    • Bundt pans have a larger surface area, allowing for higher temperatures, while loaf pans require a slightly lower temperature to bake evenly without over-browning.

3. Cook the Cranberries (Optional)

  • Enhance Cranberry Texture:
    • If using fresh cranberries, consider simmering them in a small saucepan with a splash of orange juice and a teaspoon of sugar for about 5 minutes until they begin to soften. This step is optional but can enhance the flavor and texture.
    • Frozen Cranberries: No need to thaw; add directly to the batter.

4. Cream the Fats and Sugar

  • Mixing Process:
    • In a large mixing bowl, combine 1 cup softened butter, ½ cup shortening, and 3 cups granulated sugar.
    • Using an electric mixer on medium speed, cream the mixture until it becomes light and fluffy, about 3-5 minutes. This incorporates air into the batter, contributing to a tender crumb.

5. Add the Eggs

  • Incorporating Eggs:
    • Add the 4 large eggs, one at a time, to the creamed mixture.
    • Beat well after each addition to ensure each egg is fully incorporated, preventing the mixture from curdling.

6. Incorporate the Wet Ingredients

  • Orange Juice and Zest:
    • Gradually add 1 cup freshly squeezed orange juice and 1 tablespoon orange zest (if using) to the batter.
    • Mix on low speed until just combined. The orange juice adds moisture and a vibrant citrus flavor to the cake.

7. Combine the Dry Ingredients

  • Mixing Dry Ingredients:
    • In a medium mixing bowl, whisk together ½ teaspoon salt, ½ teaspoon baking powder, and 3 cups all-purpose flour.
    • Ensure the baking powder is evenly distributed to help the cake rise uniformly.

8. Incorporate Dry Ingredients into Wet Mixture

  • Combining Steps:
    • Gradually add the dry ingredients to the wet batter in three parts, mixing on low speed after each addition.
    • Mix just until the flour is incorporated; overmixing can lead to a dense cake.

9. Add the Cranberries

  • Folding in the Berries:
    • Gently fold in the cranberries using a spatula or spoon until they are evenly distributed throughout the batter.

10. Pour the Batter into the Pan(s)

  • Transferring the Batter:
    • Carefully pour the batter into the prepared bundt pan or loaf pans, using a spatula to scrape out the bowl.
    • Smooth the top with the spatula to ensure even baking.

11. Bake the Cake

  • Baking Times:
    • Bundt Pan: Bake at 350°F (175°C) for 75 to 80 minutes.
    • Loaf Pans: Bake at 325°F (163°C) for 60 to 70 minutes.
  • Checking for Doneness:
    • Insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs attached.
    • If the cake is browning too quickly on top, tent it loosely with aluminum foil and continue baking.

12. Cool the Cake

  • Cooling Process:
    • Remove the cake from the oven and let it cool in the pan for 10 minutes.
      • Bundt Pan: May require a few extra minutes.
      • Loaf Pans: 10 minutes is sufficient.
    • After cooling, carefully invert the cake onto a cooling rack. If using parchment paper, gently peel it off to release the cake.
    • Allow the cake to cool completely before glazing to prevent the glaze from melting.

13. Prepare the Glaze

  • Mixing the Glaze:
    • In a medium bowl, whisk together 1½ cups powdered sugar and ½ cup orange juice until smooth.
    • For a more intense orange flavor, add 1 teaspoon orange extract (optional).
    • If the glaze is too thick, add a little more orange juice, one tablespoon at a time, until desired consistency is reached.
    • If too thin, add more powdered sugar until it thickens to your liking.

14. Glaze the Cake

  • Applying the Glaze:
    • Once the cake is completely cool, drizzle the glaze evenly over the top using a spoon or a piping bag for a more controlled application.
    • Allow the glaze to set for about 15-20 minutes before serving.

Serving Suggestions

  • Garnish: Sprinkle with additional orange zest or a few fresh cranberries for a festive touch.
  • Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Presentation: Slice the cake and place each piece on a decorative plate, optionally adding a mint leaf for color contrast.

Storage Instructions

  • At Room Temperature:
    • Store the cake in an airtight container at room temperature for up to 4 days.
  • Refrigeration:
    • Can be refrigerated for up to 1 week. Bring to room temperature before serving for the best texture.
  • Freezing:
    • Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
    • Thaw in the refrigerator overnight before serving.

Additional Tips

  1. Using Fresh vs. Frozen Cranberries:
    • Fresh Cranberries: Offer a firmer texture and vibrant flavor. Ensure they are thoroughly rinsed and any stems or blemishes are removed.
    • Frozen Cranberries: Convenient and maintain their tartness. No need to thaw before adding to the batter.
  2. Enhancing Flavor:
    • Spices: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced undertone.
    • Almond Extract: Substitute part of the orange extract with almond extract for a nuanced flavor profile.
  3. Orange Juice Tips:
    • Freshly Squeezed vs. Store-Bought: Freshly squeezed orange juice provides the best flavor, but high-quality store-bought juice works well too.
    • Avoid Pulp: Strain the juice if you prefer a smoother cake texture.
  4. Preventing Sinking Cranberries:
    • Toss the cranberries in a tablespoon of flour before adding them to the batter. This helps suspend them evenly throughout the cake, preventing them from sinking to the bottom.
  5. Testing for Doneness:
    • Ovens can vary, so start checking for doneness about 5 minutes before the minimum baking time.
    • If using a dark or non-stick pan, the baking time might be shorter; adjust accordingly.
  6. Alternative Pan Options:
    • Sheet Cake Pan: Can be used for a thinner, more shareable cake. Adjust baking time based on thickness.
    • Muffin Tin: Create individual cranberry orange cupcakes for portion control and easier serving.
  7. Decoration Ideas:
    • Candied Cranberries: Top the glaze with candied cranberries for added sweetness and texture.
    • Orange Slices: Place thin slices of orange around the base or on top of each slice for an elegant presentation.

Troubleshooting Common Issues

  • Cake is Dense:
    • Ensure that the butter and shortening are properly creamed with the sugar to incorporate enough air.
    • Do not overmix the batter once the flour is added, as this can develop gluten and lead to a denser texture.
  • Cake Sticks to the Pan:
    • Properly grease the pan and consider using parchment paper for easier removal.
    • Allow the cake to cool sufficiently before attempting to invert it.
  • Glaze is Too Runny or Too Thick:
    • Adjust the consistency by adding more powdered sugar to thicken or more orange juice to thin.
    • Mix thoroughly to achieve a smooth, pourable glaze.

Nutrition Information (Approximate per serving)

Note: Actual values may vary based on specific ingredients and portion sizes.

  • Calories: 450 kcal
  • Fat: 20g
  • Carbohydrates: 60g
  • Protein: 5g
  • Sugar: 35g
  • Fiber: 2g
  • Sodium: 200mg

Enjoy baking and savoring this delightful Cranberry Orange Cake! Its perfect balance of sweet and tart flavors, combined with a moist crumb, makes it a favorite for many occasions.

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