Real Recipes From Real Home Cooks ®

orange & cranberry cake

★★★★★ 3
a recipe by
Carol Junkins
Hanson, MA

Here is something different to whip up. I'm thinking Easter would be nice. Nice flavors of dried cranberries and 3 large oranges.

★★★★★ 3
serves 12-16
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For orange & cranberry cake

  • CAKE:
  • 3 c
    all purpose flour
  • 1/4 tsp
  • 1/2 tsp
    baking soda
  • 3 lg
  • 2 c
  • 2 stick
    unsalted butter at room temp. cut into cubes
  • 1 c
  • 3
    zest of 3 oranges
  • 1/2 c
    fresh squeezed orange juice
  • 2/3 c
    of dried cranberries
  • GLAZE:
  • 1 c
    confectioner's sugar
  • 1/4 c
    of freshly squeezed orange juice
  • 2 tsp
    of orange zest
  • 2 Tbsp
    butter, melted

How To Make orange & cranberry cake

  • 1
    Preheat oven to 300 degrees F. and grease and flour a 10" bundt pan.
  • 2
    Place the eggs, sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
  • 3
    Add the buttermilk and orange juice and process for 10 seconds to combine.
  • 4
    Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until combined scraping down the bowl as needed.
  • 5
    Mix cranberries with the reserved flour and then using a rubber spatular mix into the cake batter.
  • 6
    Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack
  • 7
    Glaze: Combine all the ingredients in a bowl and whisk until combined.
  • 8
    Using a cake tester or skewer pierce the cake all with little holes all over to allow the glaze to seep into the cake.
  • 9
    Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving. This recipe is from Honest cooking