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Melt in Your Mouth Orange and Cranberry Cake

Melt in Your Mouth Orange and Cranberry Cake

Orange & Cranberry cake recipe

While this is not a fancy cake, it is packed full of oranges, both their beautifully perfumed zest and sweet juice.
By Jennifer Donoghue

Orange & Cranberry cake recipe

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.

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Orange & Cranberry Cake

A beautiful but quick and easy cake that celebrates the beauty of oranges.

  • Yield: 12-16 1x




  • 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


  • 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


  1. Preheat the oven to 150 degrees Celsius/ 300 Fahrenheit and grease and flour a 26cm bundt pan.
  2. Place the eggs,sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
  3. Add the buttermilk and orange juice and process for 10 seconds to combine.
  4. Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until to combine, scraping down the bowl as needed.
  5. Mix the cranberries with the reserved flour and then using a rubber spatula mix into the cake batter.
  6. Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack.
  7. For the glaze, combine all the ingredients in a bowl and whisk until combined.
  8. Using a cake tester or skewer pierce the cake with little holes all over to allow the glaze to seep into the cake.
  9. Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.

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