I love oranges. They have the most amazingly beautiful perfume don’t they? Zesting them fills the air with their heady scent, and it’s a smell that makes you think of sunshine and clear blue days, no matter the time of the year.
While this Orange and Cranberry cake is not a fancy cake, it is packed full of oranges, both their beautifully perfumed zest and sweet juice. It’s sure to illicit smiles at the table with it’s delicate texture, that is sweet and tart at the same time and almost melts in your mouth. It’s also a cake that is amazingly simple to assemble, as you make it in your food processor, and everything combines into a pale yellow fluffy batter, which when baked, fills your house with it’s amazing aroma. 
Do you love the smell of baking like me?
PrintOrange & Cranberry Cake
- Total Time: 90 minutes
- Yield: 12-16 servings 1x
Description
This Orange and Cranberry Cake is a simple yet delightful dessert, bursting with the fresh flavors of orange zest and juice, complemented by sweet cranberries.
Ingredients
Cake:
- 3 cups (450g) of all purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3 large eggs
- 2 cups (440g) of caster sugar
- 250g of unsalted butter, at room temperature, cut into cubes
- 1 cup (250ml) of buttermilk
- finely grated zest of 3 large oranges
- 1/2 cup (125ml) of freshly squeezed orange juice
- 80g of dried cranberries
Glaze
- 1 cup (160g) icing sugar, sifted
- 1/4 cup (60ml) of freshly squeezed orange juice
- 2 teaspoons of orange zest
- 30g of unsalted butter, melted
Instructions
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Grease and flour a 26cm bundt pan.
- In a food processor, combine the eggs, sugar, and orange zest. Process until the mixture is thick and pale.
- Add the butter to the processor and blend until well combined.
- Gradually add the flour, salt, and baking soda, processing until just combined.
- Pour in the orange juice and mix until the batter is smooth and fluffy.
- Fold in the dried cranberries by hand.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days. For a twist, try adding a glaze made from powdered sugar and orange juice. If you prefer a more tart flavor, increase the amount of cranberries. Ensure the butter is at room temperature for the best texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 14
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 70
when does your 250g butter go into the recipe??????
can not print recipe, it pops up, but then disappears.
I just made this recipe i love it…..!
In the intructions the butter is missing….at what time do you add it???
Hi Jennifer, Welcome to the Honest Cooking team. Your cake looks divine! I agree with your sentiment of oranges. Delicious recipe and gorgeous photo.
Thank you so much Nancy. :D It’s funny how we both have a glass of alcohol in our profile photos ;)
Welcome to honest cooking team Jennifer. This cake of yours looks divine. Even I love oranges or orange flavour in most of my baked dishes. So I am bookmarking this recipe :)
this is perfect! Love the flavors
Thanks Tamara :)