Why You’ll Love This Cake
Alright, let me tell you why this Cranberry Orange Cake is worth every minute in the kitchen. I usually whip this up when I want to impress without breaking a sweat. My family goes absolutely bananas for it—well, cranberries, actually. It’s that perfect mix of tart and sweet; plus, it makes the house smell like a citrus dream. I’ve had a few hiccups along the way (who knew zesting an orange could be so tricky?), but it all adds to the fun.
What You’ll Need
- 1.5 cups of fresh cranberries (frozen works too, just thaw them first!)
- 2 cups of all-purpose flour (sometimes I swap in whole wheat for a healthier vibe)
- 1 cup of sugar (you can dial it back a notch if you’re feeling less sweet)
- Zest of 2 oranges (my grandma swore by her microplane, but a grater works just fine)
- 1/2 cup of orange juice (freshly squeezed is heavenly, but bottled is alright)
- 1/2 cup of butter, softened
- 2 large eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- A pinch of vanilla extract (I eyeball it)
Let’s Get Cooking!
- Preheat your oven to 350°F (or about 180°C for my metric friends). Grease a 9-inch cake pan. Lining it with parchment can be a life-saver, trust me.
- In a large bowl, cream together the butter and sugar until light and fluffy. This is where I usually sneak a taste—quality control, right?
- Add in the eggs, one at a time, mixing just until combined. Don’t overthink it.
- Stir in the orange zest, juice, and vanilla. It might look a bit odd at this point, but hang in there.
- In another bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this into your wet mixture.
- Fold the cranberries in gently. (I once crushed them too much, and it was a berry mess.)
- Pour the batter into your prepared pan and smooth the top. If it’s not perfectly even, no worries—it adds character!
- Bake for 45-50 minutes, or until a toothpick comes out clean. It should smell like a fruity celebration by now.
Little Notes
I’ve found that this cake actually tastes a bit better the next day; the flavors meld together beautifully. Patience is a virtue here.
Variations I’ve Tried
Once, I added white chocolate chips, thinking it’d be a stroke of genius—well, let’s just say it was a bit too sweet! But swapping in lemon zest for a change is a winner.
What If I Don’t Have the Right Tools?
No mixer? No problem—just use a whisk and some elbow grease. It’s practically a workout!
How to Store It
Keep it in an airtight container at room temperature for a few days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a dollop of whipped cream or a scoop of vanilla ice cream. It was a tradition my mom started, and it stuck with me.
Pro Tips and Lessons Learned
I once tried rushing the butter-sugar creaming step, and it turned out dense as a brick. Take your time—it’s worth it!
Frequently Asked (or Shouted) Questions
Q: Can I use dried cranberries?
A: You can, but fresh ones give it that lovely tart pop!
Q: Can I use olive oil instead of butter?
A: Sure, but it changes the texture quite a bit, turns out a bit denser.
Q: What’s the best way to zest an orange?
A: A microplane works like magic, but any grater will do in a pinch. Just watch those fingers!
If you want to read more about baking bread, check out King Arthur Baking’s bread guide or find cake decoration tips at Wilton’s cake decorating page.