Grandmas Cranberry Orange Cake Recipes

CRANBERRY ORANGE CAKE

Cranberry Orange Cake image

My cranberry orange cake is a celebration of bright seasonal flavors that's easy to make, moist, and so festive. It's great for gifting, snacking, and holiday mornings.

Provided by Sue Moran

Categories Dessert

Time 55m

Number Of Ingredients 11

Ingredients

1 cup granulated sugar
zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith)
1/2 cup unsalted butter, at room temperature
1 large egg
1 1/2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
2 cups all purpose flour
1/2 cup buttermilk
2 cups cranberries
2 Tbsp sparkling sugar

Steps:

Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
Gently fold in the cranberries, making sure to get them evenly distributed.
Spread the batter (it will be quite thick) evenly into your pan.
Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
Store the leftover cake in the pan on the counter covered with foil.

Nutrition Facts : Calories 230 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 37 mg, Sodium 213 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRANBERRY ORANGE CAKE

Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

Ingredients

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

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