Description
Indulge in the mouthwatering blend of tart cranberries and zesty orange in this homemade Cranberry Orange Cake. This comforting classic is perfect for any occasion, from cozy winter gatherings to festive holiday celebrations.
Ingredients
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon orange zest
– 1/2 cup (120ml) freshly squeezed orange juice
– 1 1/2 cups (150g) fresh or frozen cranberries
Instructions
1. – Preheat your oven to 350°F (177°C). Grease and flour a 9-inch round baking pan.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. – In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla and orange zest.
4. – Add the dry ingredients to the wet ingredients alternately with the orange juice, mixing just until incorporated. Fold in the cranberries.
5. – Pour the batter into the prepared baking pan and spread it evenly.
6. – Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
– For a tangier flavor, you can add an extra 1/4 cup of cranberries.
– Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.
– Store leftovers in an airtight container at room temperature for up to 4 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American