October 25, 2023Review Recipe
Table of Contents
This divine cranberry cake is a moist and flavorful treat that brings thoughts of warmth and coziness. The sweetness of the bread and the citrus zing of the orange pair perfectly with the subtle tartness of the cranberries for this dessert or breakfast bread.
Cranberry Cake Ingredients
This cranberry cake combines the sweetness of sugar and butter with the zesty freshness of orange zest and the bold tartness of fresh cranberries.
A touch of almond extract adds depth, and a dusting of powdered sugar provides a sweet finish. Overall, it’s a delightful, balanced dessert with a rich and vibrant taste.
- 3 large eggs, room temperature
- 2 cups + 2 tablespoons of granulated sugar
- ¾ cup of salted sweet cream butter, room temperature
- 2 tablespoons of fresh orange zest (1 medium-sized orange)
- 2 teaspoons of pure vanilla extract
- 1½ teaspoons of pure almond extract
- 2 cups + 1 tablespoon of all-purpose flour, spooned and leveled
- 1 (12-ounce) bag of fresh cranberries
- ¼ cup of powdered sugar (optional garnish)
Substitutions And Additions
CRANBERRIES: You can substitute frozen cranberries for fresh cranberries. Do not thaw the cranberries before adding them to the cake batter.
ORANGE: You can omit the orange zest, but a little bit of orange zest really adds a citrus zing to the cake.
If you’re out of fresh oranges or prefer a different citrus twist, lemon zest is a fantastic alternative.
It adds a bright, zesty flavor that pairs wonderfully with cranberries, offering a slightly different citrus note to your cake.
FLOUR: You can substitute unbleached all-purpose flour or gluten-free flour in a 1:1 ratio for this recipe.
How To Make This Cranberry Cake Recipe
Let’s have a look at the easy steps to creating this delightful and delicious cake.
OUR RECIPE DEVELOPER SAYS
Make sure your eggs and butter are at room temperature so that they blend completely into the batter.
STEP ONE: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper. Set it aside.
STEP TWO: Whip the eggs and sugar for five to six minutes until light yellow in color and thickened in consistency.
Use either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld electric mixer, on high speed.
The mixture should form a ribbon.
STEP THREE: Add the softened butter, orange zest, vanilla extract, and almond extract. Continue mixing on high for 1½ to 2 more minutes.
STEP FOUR: Lower the mixer speed to low speed and add the two cups of flour a half cup at a time. Mix just until combined.
STEP FIVE: In a small bowl, toss the cranberries with one tablespoon of flour.
Coating the cranberries with flour will help keep them suspended in the batter rather than sinking to the bottom of the cake.
STEP SIX: Fold in the cranberries.
Be careful when folding in the cranberries as you don’t want to break them or you will end up with streaking in your cake.
STEP SEVEN: Spoon batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted comes away clean.
STEP EIGHT: Allow the cake to completely cool before removing it from the pan and slicing it into twenty 2½-inch x 2-inch pieces.
STEP NINE: Lightly dust the top of the cake with powdered sugar before serving.
How To Serve
Whether you are making this sweet cake during the holiday season or just craving cranberries any time of year, you can enjoy it for dessert or a special breakfast.
Add a latte or cup of tea to wash it down.
Here are some tips to ensure your cake stays fresh and delicious, whether you’re planning to enjoy it immediately or save it for later.
MAKE AHEAD: If you want to get a head start on your cranberry cake, you can prepare the batter and refrigerate it for up to 24 hours before baking.
Simply cover the batter tightly with plastic wrap in the mixing bowl and store it in the fridge.
When you’re ready to bake, give it a quick stir and proceed with the baking instructions as usual.
IN THE FRIDGE: Store any leftovers of this sweet, buttery cake in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the cooled cake for up to three months. Wrap in plastic wrap and then in aluminum foil.
Allow the cake to thaw overnight in the refrigerator before serving.
Why We Love This Recipe
DELIGHTFUL FLAVOR BALANCE: This cranberry cake strikes a perfect balance between sweet and tart flavors. The combination of cranberries, orange zest, and almond extract creates a taste that’s both refreshing and indulgent.
FREEZER FRIENDLY: The cake can be frozen for extended storage, making it a great option for preserving leftovers or preparing in advance for future cravings. It thaws well and retains its delicious flavors even after freezing.
FESTIVE AND SEASONAL APPEAL: With its vibrant red cranberries and citrusy notes, this cranberry cake is a perfect addition to holiday or special occasion menus. It adds a festive touch to gatherings and celebrations, making it a favorite among both hosts and guests.
Tart cranberries and the zing of citrus make this easy cranberry cake a great addition as a holiday dessert or sweet treat anytime the craving strikes. This moist cake is easy to make and will delight your senses with the tasty combination of flavors.
Frequently Asked Questions
This great recipe will keep in the freezer for up to three months as long as you wrap it well.
If you prefer to stick to just cranberries in this cake, you certainly can, but we do find the orange adds something special to this cake.
If you prefer to add an easy glaze to the cake, you can add it for extra sweetness.
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- 3 large eggs, room temperature
- 2 cups granulated sugar
- 2 tablespoons granulated sugar
- ¾ cup salted sweet cream butter, room temperature
- 2 tablespoons fresh orange zest, 1 medium-size orange
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoons all-purpose flour
- 12 ounces fresh cranberries
- ¼ cup powdered sugar, optional garnish
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper. Set it aside.
- Using either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld mixer on high speed, whip the eggs and sugar for 5 to 6 minutes until light yellow in color and thickened in consistency. The mixture should form a ribbon.
- Add the softened butter, orange zest, vanilla extract and almond extract. Continue mixing on high for 1½ to 2 more minutes.
- Lower the mixer speed to low and add the 2 cups of flour ½ cup at a time. Mix just until combined.
- In a small bowl, toss the cranberries with 1 tablespoon of flour.
- Fold in the cranberries.
- Spoon the cake batter into the prepared baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted comes away clean.
- Allow the cake to completely cool before removing from the pan and slicing into twenty 2½-inch x 2-inch pieces.
- Lightly dust the cake with the powdered sugar before serving.
- Make sure your eggs and butter are at room temperature so that they blend completely into the batter.
- Coating the cranberries with flour will help keep them suspended in the batter rather than sinking to the bottom of the cake.
- Be careful when folding in the cranberries as you don’t want to break them or you will end up with streaking in your cake.
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