If you are searching for a cozy, flavorful cake that brings a burst of fresh citrus and a tart twist from dried fruit, this Orange Cranberry Cake Recipe is exactly what you need. The combination of zesty orange, sweet yet tangy cranberries, and crunchy pecans creates a beautiful symphony of textures and tastes that will warm up any occasion. Whether it’s a holiday gathering or a quiet weekend treat, this cake strikes the perfect balance between moist, tender crumb and lively fruity accents that keep you coming back for more.

Orange Cranberry Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple staples yet they come together to create a cake full of charm and character. Each component plays a vital role—from the rich butter and buttermilk that give the cake its soft, moist texture, to the vibrant orange zest and cranberries that provide fresh bursts of flavor and color.

¾ cup butter (softened): Acts as the foundation for richness and helps create a tender crumb texture.
1 cup sugar: Sweetens the batter and helps with browning in the baking process.
3 eggs: Bind ingredients together and provide structure and moisture.
3 cups all-purpose flour: The base dry ingredient providing stability to the cake.
1 tsp salt: Balances sweetness and enhances all flavors.
1 cup buttermilk: Adds a subtle tanginess and ensures an incredibly moist cake.
1½ tsp baking soda: Leavens the cake, helping it rise beautifully.
1 tsp vanilla: Adds warmth and depth to the flavor profile.
1 cup chopped pecans: Offers a crunchy texture and nutty undertone.
1½ cups dried cranberries: Brings tart bursts and delightful chewiness.
Zest of 2 oranges: Infuses fresh citrus aroma and flavor throughout the cake.
¾ cup sugar (for glaze): Used to make the shiny, sweet orange glaze.
1½ oranges, juiced: Provides fresh juice to brighten the glaze.
2 Tbsp orange zest (for glaze): Enhances the glaze’s citrus intensity.

How to Make Orange Cranberry Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 300ºF. It’s important to set the temperature right so the cake bakes slowly and evenly, which keeps it tender and moist throughout. Grease and flour a 10-inch tube pan to ensure the cake slips out smoothly after baking without sticking.

Step 2: Cream Butter and Sugar, Add Eggs

Use an electric stand mixer or hand mixer to cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. This step incorporates air into the batter which helps the cake rise. Add the eggs one at a time, beating thoroughly after each addition to make sure they are fully incorporated for a smooth, blended base.

Step 3: Combine Dry Ingredients and Buttermilk

In a separate bowl, mix baking soda into the buttermilk. The reaction between these two ingredients helps create a tender crumb with perfect rise. Alternately add the dry ingredients (flour and salt) and the buttermilk mixture to the butter and sugar bowl. This layering keeps the batter light and prevents it from becoming dense.

Step 4: Stir in Fruit, Nuts, and Flavorings

Gently fold in the dried cranberries, chopped pecans, orange zest, and vanilla extract. These ingredients create the recognizable signature of this Orange Cranberry Cake Recipe—chunks of tart cranberry, crunchy pecans, and vivid citrus notes throughout every bite.

Step 5: Bake the Cake

Pour the batter into your prepared tube pan and pop it into the preheated oven. Bake for about 1½ hours or until a toothpick inserted in the center comes out clean. The slow, gentle baking time helps the cake remain moist while baking thoroughly through.

Step 6: Prepare the Orange Glaze

While the cake is baking or cooling, combine ¾ cup sugar, freshly squeezed orange juice, and remaining orange zest in a small saucepan. Cook over medium heat just until the sugar dissolves completely to create a syrupy glaze that will soak into the warm cake perfectly.

Step 7: Glaze and Cool Overnight

Once the cake is out of the oven and still warm, pour the orange glaze evenly over the cake while it’s still in the pan. This allows the glaze to absorb slowly, soaking into all those little pockets of cake for moist, flavorful intensity. Let the cake sit overnight before removing from the pan and serving for best results.

How to Serve Orange Cranberry Cake Recipe

Garnishes

To elevate the visual and flavor experience, top slices with a sprinkle of fresh orange zest or a few extra dried cranberries. A dusting of powdered sugar or a dollop of whipped cream pairs beautifully, balancing the cake’s vibrant tartness. Adding a few pecans on top adds a delightful crunch and a polished look.

Side Dishes

This cake pairs wonderfully with light, refreshing sides. Fresh fruit salads, especially those featuring citrus or berries, complement the flavors without overpowering them. A scoop of vanilla ice cream or a simple bowl of Greek yogurt on the side can add a creamy contrast and turn your dessert into an indulgent treat.

Creative Ways to Present

For a stunning presentation, slice the cake into wedges and serve on a platter garnished with orange slices and whole cranberries. If you want a party-friendly option, cut into small squares and serve as mini bite-sized cakes topped with candied orange peel. Wrapping slices with a thin ribbon and a small sprig of rosemary makes them perfect for gifting.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store leftover Orange Cranberry Cake in an airtight container at room temperature if you plan to eat it within 2 days. For longer storage, keep it covered in plastic wrap or foil in the refrigerator where it will stay fresh up to 5 days. The glaze helps retain moisture beautifully.

Freezing

This cake freezes very well. Wrap whole or sliced pieces tightly with plastic wrap and then foil to prevent freezer burn. Frozen Orange Cranberry Cake can be stored up to 3 months. Thaw slices overnight in the refrigerator before enjoying for best texture and flavor.

Reheating

For a warm slice reminiscent of freshly baked cake, gently reheat individual pieces in a microwave for about 15-20 seconds or until just warmed through. Avoid overheating to keep the cake moist and prevent the glaze from becoming too sticky.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have more moisture, which can affect the cake’s texture by making it denser and wetter. Dried cranberries are recommended for the best texture and concentrated tart flavor. If you want to try fresh, consider reducing other liquids slightly to compensate.

Is buttermilk essential in this recipe?

Buttermilk adds a subtle tang and tender crumb to the cake. You can substitute with regular milk plus a tablespoon of lemon juice or vinegar left to sit for 5 minutes, but for the best authentic flavor and texture, buttermilk is preferred.

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or another binder to help hold the cake together. The texture may vary slightly, but the flavor will remain wonderful.

What is the best way to remove the cake from the tube pan?

Run a knife gently around the edges of the pan and the center tube to loosen the cake before carefully inverting it onto a wire rack. Cooling the cake in the pan overnight after glazing also helps it set and release easily.

Can I add other nuts or fruits to this recipe?

Absolutely! Walnuts or almonds work well in place of pecans. For fruit, try dried cherries or blueberries for a different flavor twist. Just keep portions similar so the batter’s balance stays consistent.

Final Thoughts

There is something truly special about this Orange Cranberry Cake Recipe that makes it a standout in any collection. With its moist, tender crumb and the joyous pop of citrus and cranberry flavor, it’s a treat that feels both festive and comforting. I hope you give it a try soon and enjoy every bite as much as I do sharing it with friends and family!