While this is not a fancy cake, it is packed full of oranges, both their beautifully perfumed zest and sweet juice.
By Jennifer Donoghue
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?Print
Orange & Cranberry Cake
A beautiful but quick and easy cake that celebrates the beauty of oranges.
- Author: AUTHOR: ADAPTED FROM MIX & BAKE BY BELINDA JERFFREY
- 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
- Preheat the oven to 150 degrees Celsius/ 300 Fahrenheit and grease and flour a 26cm bundt pan.
- Place the eggs,sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
- Add the buttermilk and orange juice and process for 10 seconds to combine.
- 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.
- Mix the cranberries with the reserved flour and then using a rubber spatula mix into the cake batter.
- 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.
- For the glaze, combine all the ingredients in a bowl and whisk until combined.
- Using a cake tester or skewer pierce the cake with little holes all over to allow the glaze to seep into the cake.
- Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.
Jennifer Donoghue is a passionate foodie from Brisbane, Australia and author of her food blog Delicieux. She's a vegetarian who aims to prove that vegetarian food is not merely the domain of tofu loving hippies. Her vices are salted caramel, champagne, and collecting cookbooks.
this is perfect! Love the flavors
Thanks Tamara :)
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 :)
I just made this recipe i love it…..!
In the intructions the butter is missing….at what time do you add it???
can not print recipe, it pops up, but then disappears.
when does your 250g butter go into the recipe??????