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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 minutes
Cook Time25 minutes
Total Time40 minutes
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.