Citrus-Infused Cranberry Orange Cake

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How to make citrus-infused cranberry orange cake
in American, Baked & Roasted, Dessert, Moderate Cooking Time (30 to 60 Minutes), Seasonal Recipes, US & Canada

Prep

20 minutes

Cook

45 minutes

Ready In

65 minutes

Level

Intermediate

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 1 orange
½ cup freshly squeezed orange juice
1 cup fresh cranberries or ½ cup dried cranberries
½ cup buttermilk
Confectioners sugar (powdered sugar) for dusting

Nutrition Information

Servings
10
Calories per Serving
260
Carbohydrates
38g
Fat
10g
Protein
4g
Fiber
1g
Brighten up your holiday table with this zesty and moist Cranberry Orange Cake, infused with the tangy flavors of citrus.

Instructions

1.Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2.In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3.Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
4.Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk and orange juice. Begin and end with the flour mixture. Mix until just combined.
5.Gently fold in the cranberries.
6.Pour the batter into the prepared cake pan and spread it evenly.
7.Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9.Dust with powdered sugar before serving.

Our Citrus-Infused Cranberry Orange Cake is a delightful blend of tangy citrus and sweet cranberries. The moist and tender crumb of this cake, coupled with the vibrant flavors, makes it a perfect addition to your holiday dessert repertoire.

Quick Tips

Make a gluten-free cake option (if using gluten-free flour)  or a dairy-free cake option (if using dairy-free butter and buttermilk) such as coconut oil and nut milk.

To substitute buttermilk with non-dairy milk, you can add 1 to 1.5 teaspoons of vinegar to half a cup of nut milk. Stir well and let it sit for a few minutes before using it in your recipe. This creates a buttermilk substitute that adds a tangy flavor to your dishes.

Cream Cheese Frosting Recipe

Make it a cream cheese frosting cake!  This cake pairs deliciously with cream cheese frosting.

In a bowl, beat 8 oz softened cream cheese, 1/2 cup softened unsalted butter, and 1 teaspoon vanilla extract until smooth. Add 2 cups powdered sugar; beat until fluffy. Spread generously on the cooled Citrus-Infused Cranberry Orange Cake for the perfect sweet finish!

Winter’s Delight: Cake with Fresh Orange Zest

This festive cake for the holidays and beyond has a refreshing burst of citrus in our Cranberry Orange Cake. The combination of orange zest and juice infuses this cake with a bright, sunny flavor that’s sure to uplift your spirits.

In the heart of winter, I whipped up my favorite recipe for Citrus-Infused Cranberry Orange Cake. The citrusy aroma and ruby-red cranberries brought back memories of past celebrations. Baking it felt like infusing hope into a fresh start for the new year.

As the cake baked, the kitchen filled with warmth and the promise of a delightful treat. The sliced cake revealed a perfect blend of tangy citrus, cranberries, and sweetness. Served after dinner with close friends, it became a shared moment around the table – a simple, delicious reminder that even in winter, there’s room for warmth, sweetness, and the joy of new beginnings.

Versatile Dessert for Any Occasion

Not just for the holidays, this moist and delicious cake with cranberries is versatile enough for any occasion. Perfect for dessert for brunch, tea-time gatherings, or serve it as a sweet ending to any meal.

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