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Cranberry-Orange Cake

Bring a little winter wonderland to your holiday dessert table! Accented with tart, ruby-red cranberries and fresh, sweet orange, our rich, buttery Cranberry-Orange Cake is transformed into an edible thicket of evergreens courtesy of the Alpine Forest Loaf Pan from Nordic Ware. A dusting of confectioners’ sugar and sugared cranberries completes the look of a snow-covered scene a crisp winter day.


Cranberry-Orange Cake

Makes 1 (6-cup) cake


1 1/3 cups (266 grams) granulated sugar1 tablespoon (3 grams) orange zest2/3 cup (150 grams) unsalted butter, softened2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1 2/3 cups (208 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt2/3 cup (160 grams) whole buttermilk, room temperature3/4 cup (97 grams) fresh cranberriesGarnish: confectioners’ sugar, sugared cranberries 


Preheat oven to 350°F (180°C). Spray a Nordic Ware Alpine Forest Loaf Pan (see Notes) with baking spray with flour, using a pastry brush to ensure an even coating.
In the bowl of a stand mixer, whisk together granulated sugar and orange zest by hand until fragrant. Add butter; using the paddle attachment, beat at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk together 1 2/3 cups (208 grams) flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.
In a small bowl, stir together cranberries and remaining 1 tablespoon (8 grams) flour; fold cranberry mixture into batter. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter several times to settle batter.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Garnish with confectioners’ sugar and sugared cranberries (see Notes) just before serving, if desired. Store in an airtight container for up to 3 days.


You can also bake this cake in a 6-cup loaf pan. 

To make sugared cranberries, heat ½ cup (100 grams) granulated sugar and ½ cup (120 grams) water in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat; let cool for 5 minutes. Gently stir 1 cup (250 grams) fresh cranberries into syrup until well coated. Remove cranberries from syrup with a slotted spoon, letting excess drip off. Place cranberries in a single layer on a parchment paper-lined rimmed baking sheet, and let them dry for 1 hour. Roll cranberries in granulated sugar until coated, and let stand until dry, about 1 hour. 

The post Cranberry-Orange Cake first appeared on Bake from Scratch.

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