Orange Cranberry Cake
A moist and delicious whole orange cake, studded with fresh cranberries and doused in orange syrup.
Ingredients
- 3 eggs preferably organic
- 1 ⅛ cups sugar
- 1 ¾ cups all purpose flour
- 2 ½ tsp baking powder or 1 Italian Paneangeli vanilla baking powder
- ½ cup butter, softened
- ⅓ cup Greek yogurt
- 1 large organic orange washed and cut into pieces w/o seeds
- 1 tsp vanilla extract (only add if using plain baking powder)
- 2 ½ cups cranberries fresh
Glaze
- ⅓ c orange juice freshly squeezed
- ¼ c sugar
- 1 Tbsp Grand Marnier (optional)
Sugared Cranberries
- ¼ c about 9 to 12 cranberries
- ¼ c sugar
- fresh sprigs of rosemary, optional, for decoration
Instructions
- Preheat oven to 350°F (175°C)
- Make the cake batter
- Prepare a bundt pan (or round or loaf pan) by spraying with oil (or use butter) and dust with flour.
- Toss the cranberries (should be washed and mostly dry) in some flour. This will help them not to fall to the bottom of the cake, so don’t skip this step
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt
- In a food processor, or blender, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture, mix well, then fold in the cranberries by hand. Pour the batter into the prepared bundt pan.
- Make sure the batter is evenly distributed in the pan then place in the preheated oven for 50 to 60 minutes. It will vary depending on your oven, but mine bakes for about 55 minutes. Use a cake tester to check that the cake is ready before removing it from the oven
- Allow the cake to cool for about 10 minutes in the pan while you make the glaze.
- Make the glaze and sugared cranberries
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. (IF YOU ARE MAKING THE SUGARED CRANBERRIES, put a little glaze in a bowl and coat the cranberries and remove immediately.
- Next, toss in a small amount of sugar in a small bowl, then place on a clean plate or board to dry
- Pour the glaze from the plate back into the original pot and add the Grand Marnier, if using.
- Decorate the orange cranberry cake
- Remove the cake from the bundt pan by shaking to loosen it, and then turn upside down onto a cooling rack. Place a tray or plate below the cake to catch any glaze, then pour and brush the glaze over the entire cake. You can take the glaze that drips below and pour it over the cake again.
- Place the cake on a serving plate, cake plate or stand, and add the sugared cranberries and little sprigs of rosemary, if desired
- Let the cake cool completely before slicing.
Notes
Omit the alcohol for a child-friendly cake.
Nutrition
Serving: 1 | Calories: 247kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 163mg | Fiber: 2g | Sugar: 27g
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