A slice of Cranberry Orange Cake is like a taste of the holidays: vibrant, tangy cranberries balanced with sweet, zesty orange flavor. This cake is a must for any special gathering or a cozy treat with a cup of tea on a chilly day. Let’s dive into the step-by-step process to make this deliciously festive cake!

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Why You’ll Love This Cranberry Orange Cake 🍊🍒

This Cranberry Orange Cake is tender, buttery, and loaded with juicy cranberries that burst with flavor in each bite. The orange juice and zest give the cake a fresh, citrusy brightness, while the simple orange glaze adds a layer of sweetness and shine. It’s easy to make, yet impressive in both taste and presentation, making it ideal for holidays or any occasion that calls for a special dessert.

Ingredients You’ll Need 🛒

Here’s everything you’ll need to make this delicious cake:

1 cup butter, softened – The richness from the butter gives the cake a tender crumb and enhances its flavor.
1/2 cup shortening (or additional butter) – Helps to create a softer, moist texture.
3 cups sugar – For sweetness and moisture.
4 large eggs – Adds structure and richness to the cake.
1/2 teaspoon salt – Enhances the flavors.
1/2 teaspoon baking powder – Gives the cake a slight lift.
3 cups all-purpose flour – Forms the structure of the cake.
1 cup orange juice – For a bright, citrusy flavor that complements the cranberries.
1 bag of cranberries (fresh or frozen) – Bursts of tartness that balance the sweetness of the cake.

For the glaze:

1 1/2 cups powdered sugar – The base of the glaze, creating a smooth and sweet topping.
1/2 cup orange juice – Adds a citrusy, fresh flavor to the glaze.

Step-by-Step Instructions 🍰

Step 1: Preheat and Prepare Your Pans

Set the Oven Temperature: Preheat your oven to 350°F (175°C) if using a bundt pan. For loaf pans, preheat to 325°F (165°C).
Prepare the Pan(s): Grease your bundt pan generously with cooking spray or butter to prevent sticking. If using loaf pans, grease two pans thoroughly.

Step 2: Cream Butter, Shortening, and Sugar

Cream the Butter and Shortening: In a large mixing bowl, beat the softened butter and shortening until creamy. The combination of butter and shortening creates a moist and tender cake with a rich flavor.
Add the Sugar: Gradually add the sugar and continue beating until the mixture is light and fluffy. This step is essential for creating an airy texture in the cake.

Step 3: Add the Eggs

Beat in the Eggs: Add the eggs, one at a time, beating well after each addition. This allows each egg to blend in fully, adding structure and richness to the batter.

Step 4: Add the Orange Juice

Mix in the Orange Juice: Pour in the orange juice and mix until it’s incorporated. The orange juice brings a fresh, bright flavor to the cake, balancing the richness of the butter and eggs.

Step 5: Combine the Dry Ingredients

Mix Dry Ingredients in a Separate Bowl: In a smaller bowl, whisk together the salt, baking powder, and flour. Mixing the dry ingredients separately ensures that the leavening agents are evenly distributed.
Gradually Add to Wet Ingredients: Add the dry mixture to the large bowl a little at a time, mixing on low speed until just combined. Be careful not to overmix; this can lead to a dense cake.

Step 6: Fold in the Cranberries

Add the Cranberries: Fold the cranberries gently into the batter. If using frozen cranberries, there’s no need to thaw them first. The cranberries add a delightful tartness and juicy bursts throughout the cake.

Step 7: Pour into the Pan and Bake

Pour the Batter into the Prepared Pan: Pour the batter evenly into the bundt pan or divide it between the two loaf pans.
Bake: For a bundt pan, bake at 350°F for 75-80 minutes. For loaf pans, bake at 325°F for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Cool in the Pan: Allow the cake to cool in the bundt pan for about 10 minutes (a bit longer for a bundt pan) to set. Cooling helps the cake hold its shape when transferring.
Transfer to a Cooling Rack: Carefully invert the cake onto a wire rack and let it cool completely before adding the glaze.

Preparing the Orange Glaze 🍊✨

The glaze is the finishing touch, adding a sweet, citrusy layer that complements the cranberries and enhances the orange flavor.

Mix the Ingredients: In a small bowl, whisk together 1 1/2 cups of powdered sugar with 1/2 cup of orange juice until smooth. The glaze should be pourable but not too thin. Add more powdered sugar if you want a thicker glaze or a bit more juice if it’s too thick.
Drizzle Over the Cake: Once the cake is completely cool, drizzle the glaze over the top, letting it flow down the sides. The glaze will set slightly, adding a glossy finish and a hint of extra sweetness.

Tips for the Best Cranberry Orange Cake 🌟

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps the batter mix more evenly, resulting in a smoother cake.
Grease the Pan Well: Bundt pans can be tricky, so be generous with the grease to ensure the cake releases easily.
Frozen Cranberries: If you’re using frozen cranberries, don’t thaw them. This helps prevent them from sinking in the batter and turning the cake pink.
Avoid Overmixing: Mix the batter just until the ingredients are incorporated. Overmixing can cause a dense, tough cake.

Serving Ideas 🍽️

This Cranberry Orange Cake is versatile enough to be served in various ways:

Holiday Treat: This cake is perfect for Thanksgiving or Christmas gatherings, adding a burst of seasonal flavors to your dessert table.
With a Hot Beverage: Serve with coffee, tea, or a hot spiced cider for a cozy treat.
Brunch Addition: It’s an excellent addition to a holiday brunch spread, balancing savory and sweet options beautifully.
With Whipped Cream: A dollop of whipped cream makes each slice even more indulgent and festive.

Recipe Variations

Want to put your own twist on this Cranberry Orange Cake? Here are a few ideas:

Add Orange Zest: For an even stronger orange flavor, add 1-2 tablespoons of fresh orange zest to the batter.
Nuts for Texture: Fold in 1/2 cup of chopped pecans or walnuts for added texture and a nutty flavor that complements the cranberries.
Lemon Glaze: Swap out the orange juice in the glaze for lemon juice to create a lemony twist that pairs beautifully with the cranberries.
Mini Bundt Cakes: Use mini bundt pans for individual servings. Adjust the baking time to 25-30 minutes and keep an eye on them as they bake.

Storing and Freezing 🍰

If you’re lucky enough to have leftovers, here’s how to keep your cake fresh:

Storing: Store the cake at room temperature in an airtight container for up to 3 days. If you’re in a warm climate, you may want to refrigerate it to prevent the glaze from melting.
Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.

Nutritional Information (Per Slice) 🌟

Here’s an estimate of the nutritional values for one slice of Cranberry Orange Cake (based on 12 servings):

Calories: 320 kcal
Carbohydrates: 50g
Protein: 4g
Fat: 12g
Fiber: 1g
Sugar: 35g

Frequently Asked Questions 🤔

Can I use dried cranberries instead of fresh?
Yes, but the texture and taste will be slightly different. Soak dried cranberries in warm water or orange juice for 10 minutes to soften before adding them to the batter.
Do I need to adjust the recipe if using fresh cranberries?
No adjustments are necessary! Fresh or frozen cranberries work perfectly in this recipe.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free baking flour blend. The texture may vary slightly, but it will still be delicious.