Cranberry Orange Cake is a delightful treat that combines the bright, zesty flavor of orange with the sweet-tartness of dried cranberries. This cake is perfect for any occasion, whether it’s a cozy afternoon tea or a festive holiday gathering. The simple ingredients come together beautifully, creating a moist and flavorful dessert that will impress your friends and family. Let’s dive into this delicious recipe!

What You’ll Need for Your Cranberry Orange Cake

To get started on your mouthwatering cake, gather the following ingredients:

1/3 cup (67 g) sugar
1/3 cup (80 ml) canola oil
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/3 cup (40 g) all-purpose flour
1/3 cup (40 g) cream of wheat or farina flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup (45 g) dried cranberries, chopped
1/4 cup (30 g) sliced almonds
3/4 cup (90 g) confectioners’ sugar (for glaze)
1 tablespoon orange juice (for glaze)
2 teaspoons 2 percent milk (for glaze)
Grated orange zest (optional, for garnish)

Step-by-Step Cranberry Orange Cake Recipe

Follow these simple steps to make your Cranberry Orange Cake:

Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
In a large bowl, combine sugar, canola oil, eggs, orange zest, and orange juice. Beat them together until well blended.
In another bowl, whisk together all-purpose flour, cream of wheat, salt, and baking powder.
Gradually add the dry mixture into the wet ingredients, mixing well until combined.
Stir in the chopped cranberries to add bursts of flavor throughout the cake.
Pour the batter into your prepared baking pan, then sprinkle the sliced almonds on top for that lovely crunch.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools slightly, prepare the glaze by mixing together the confectioners’ sugar, orange juice, and milk until smooth.
Pour the glaze over the warm cake for a sweet finish. Let it cool for 10 minutes before slicing.
If you want to make it even more beautiful, sprinkle with extra orange zest before serving.

How to Serve Cranberry Orange Cake

Serving this delightful cake is easy and fun! Here are a few ideas to make your presentation shine:

Plate it up: Slice the cake into wedges and place each piece on a pretty dessert plate.
Add a dollop of whipped cream: The creamy texture pairs wonderfully with the tangy orange flavor.
Fresh fruit or berries: Serve alongside a few fresh slices of orange or some berries to brighten up the plate.
Tea or coffee pairing: This cake goes perfectly with a warm cup of tea or a freshly brewed coffee, making it an excellent addition to your afternoon snack.

Helpful Tricks for Cranberry Orange Cake

Here are some tips to ensure your baking adventure goes smoothly:

Room temperature eggs: Using eggs that are at room temperature helps them blend better. This can result in a fluffier cake.
Substitute ingredients: Don’t have cream of wheat? You can replace it with more all-purpose flour, or even try almond flour for a nutty flavor.
Storage: To keep the cake fresh, store it in an airtight container. It can last for a few days at room temperature or up to a week in the fridge.

Cranberry Orange Cake FAQs

1. Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but you may want to add a little extra sugar since they are more tart.

2. How can I make the cake healthier?
To make it healthier, consider using applesauce instead of oil and reducing the sugar slightly.

3. Can I freeze this cake?
Yes! You can freeze the cake before adding the glaze. Just wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to three months.

Enjoy baking this vibrant and flavorful Cranberry Orange Cake! It’s sure to become a favorite in your home. Happy baking!

Print Recipe

Cranberry Orange Cake

A delightful cake combining the bright flavor of orange with the sweet-tartness of dried cranberries, perfect for any occasion.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: Cranberry Orange Cake, Dessert, Festive Cake, Orange Cake, Tea Time Cake

Servings: 8 servings

Calories: 200kcal

Ingredients

Cake ingredients

1/3 cup sugar
1/3 cup canola oil
2 large eggs, room temperature Ensure eggs are room temperature for better blending.
1 tablespoon grated orange zest
1 tablespoon orange juice
1/3 cup all-purpose flour
1/3 cup cream of wheat or farina flour Can substitute with more all-purpose flour or almond flour.
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup dried cranberries, chopped Can use fresh cranberries with additional sugar.
1/4 cup sliced almonds For added crunch.

Glaze ingredients

3/4 cup confectioners' sugar
1 tablespoon orange juice For mixing the glaze.
2 teaspoons 2 percent milk For mixing the glaze.
Grated orange zest (optional, for garnish)

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
In a large bowl, combine sugar, canola oil, eggs, orange zest, and orange juice. Beat them together until well blended.
In another bowl, whisk together all-purpose flour, cream of wheat, salt, and baking powder.
Gradually add the dry mixture into the wet ingredients, mixing well until combined.
Stir in the chopped cranberries to add bursts of flavor throughout the cake.
Pour the batter into your prepared baking pan, then sprinkle the sliced almonds on top.

Baking

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Glazing

While the cake cools slightly, prepare the glaze by mixing together the confectioners' sugar, orange juice, and milk until smooth.
Pour the glaze over the warm cake for a sweet finish. Let it cool for 10 minutes before slicing.
Optionally, sprinkle with extra orange zest before serving.

Notes

To keep the cake fresh, store it in an airtight container. It can last for a few days at room temperature or up to a week in the fridge. For a healthier version, consider using applesauce instead of oil and reducing the sugar slightly.