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Orange Cranberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 72 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes (plus overnight resting)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This moist and flavorful Orange Cranberry Cake combines the tartness of cranberries and bright citrus notes of orange with the crunch of pecans. Baked slowly to capture all the luscious flavors, it is finished with a sweet orange glaze that seeps into every bite, making it a perfect dessert for any occasion.

Ingredients

Cake

  • ¾ cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup buttermilk
  • 1½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1½ cups dried cranberries
  • Zest of 2 oranges

Orange Glaze

  • ¾ cup sugar
  • 1½ oranges, juiced
  • 2 Tbsp orange zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300ºF (149ºC). Grease and flour a 10-inch tube pan thoroughly to prevent sticking and set aside.
  2. Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. Beat in the eggs one at a time to ensure they are fully incorporated.
  3. Mix Dry and Wet Ingredients: Stir the baking soda into the buttermilk, allowing it to react. Alternately add the dry ingredients (flour and salt) and the buttermilk mixture to the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined.
  4. Add Flavorings: Stir in the dried cranberries, orange zest from 2 oranges, chopped pecans, and vanilla extract. Blend all ingredients well to distribute evenly throughout the batter.
  5. Bake the Cake: Pour the batter into the prepared tube pan. Bake in the preheated oven for approximately 1½ hours, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool slightly.
  6. Prepare the Orange Glaze: While the cake bakes, combine the ¾ cup sugar, freshly squeezed juice from 1½ oranges, and 2 tablespoons of orange zest in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar dissolves completely.
  7. Glaze the Cake: When the cake is still warm, pour the orange glaze evenly over the cake while it remains in the pan. This allows the glaze to soak into the cake for enhanced flavor and moisture.
  8. Rest and Serve: Allow the cake to sit overnight in the pan to absorb the glaze fully. The next day, remove the cake from the pan and slice to serve.

Notes

  • For best results, use fresh oranges for zest and juice to maximize citrus flavor.
  • You can substitute dried cranberries with dried cherries or raisins if preferred.
  • The low baking temperature helps the cake cook evenly and remain moist throughout.
  • Make sure not to overmix the batter to keep the cake tender.
  • Letting the glaze soak overnight intensifies the orange flavor and moistness.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/orange-cranberry-cake-recipe/