This festive cake combines the tartness of cranberries with the brightness of fresh orange juice and zest. The batter is enriched with butter and eggs for a tender crumb, while a simple confectioners’ sugar icing adds a delicate finish. Optional candied orange peel and cranberries provide a decorative and flavorful garnish.
Cranberry Orange Cake
Description
This festive cake combines the tartness of cranberries with the brightness of fresh orange juice and zest. The batter is enriched with butter and eggs for a tender crumb, while a simple confectioners' sugar icing adds a delicate finish. Optional candied orange peel and cranberries provide a decorative and flavorful garnish.Directions
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Using a grater, finely grate the rind from 1 orange and set aside.
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If making candied orange peel, peel the remaining 2 oranges with a vegetable peeler, removing only the orange part of the peel in strips.
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Cut all oranges in half and ream in a juicer or squeeze to get about 1 1/4 cups juice. Set juice aside.
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Heat oven to 350°F.
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Grease and flour a 10-inch Turk's-head mold or tube pan.
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In a small bowl, combine flour, baking powder, baking soda, and salt.
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In a large bowl, with an electric mixer on medium speed, beat granulated sugar and butter until light and fluffy.
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Add eggs, one at a time, beating well after each addition.
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Beat in grated orange rind and vanilla until combined.
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Reduce mixer speed to low and alternately beat in flour mixture and 1 cup orange juice (beginning and ending with flour mixture) until batter is smooth.
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Fold cranberries and walnuts into batter; spoon batter into prepared pan.
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Bake cake 55 to 60 minutes or until a cake tester inserted in the center of the cake comes out clean.
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Cool cake in pan on wire rack for 10 minutes. Remove from pan; cool completely on rack.
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Meanwhile, in a small bowl, with an electric mixer or spoon, beat confectioners' sugar and 1 tablespoon orange juice until well mixed (icing should be smooth and just thick enough to drip from a spoon). If necessary, add more juice, 1 teaspoon at a time, to reach desired consistency.
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Transfer cake to serving plate. Spoon icing over top of cake, allowing it to slowly drip down the side.
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If desired, top with candied peel and cranberries; decorate with mint sprigs tied with gold ribbon and remaining cranberries.
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To make Candied Orange Peel and Cranberries: Cut reserved orange-peel strips into 1/8-inch-wide strips.
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Drop strips into a small saucepan of boiling water and blanch 1 minute. Drain strips in strainer.
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Repeat with fresh boiling water to blanch orange strips again. Drain and return strips, plus 7 fresh or frozen cranberries, to saucepan.
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With a fork, stir in 1 tablespoon sugar and heat until sugar dissolves and coats peel and cranberries.
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Cool to room temperature.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 346kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 7.3g37%
- Cholesterol 69mg23%
- Sodium 75mg4%
- Total Carbohydrate 53.5g18%
- Dietary Fiber 1.5g6%
- Sugars 17.6g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cranberry, orange, cake, dessert, holiday, american, baking, citrus, walnuts, icing, fresh, seasonal
