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

Scale

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