This cake is dense and moist with a subtle orange flavor. The tart cranberries are balanced by a caramel-like brown sugar topping making for a beautiful seasonal dessert.
By Liz Harris
I first made this cake last year from Elise and I was blown away by how good it was. It’s so incredible that I made it four times.
When cranberries starting showing up last month, this was the first thing I made. Since my love for this cake is so intense I figured it was about time I shared it with you. The cake is dense and moist with a subtle orange flavor. The tart cranberries are balanced by a caramel-like brown sugar topping. And it’s about the most festive thing I can think of right now. I like to make it even more over-the-top by garnishing it with my Sparkling Sugared Cranberries, which isn’t entirely necessary, but I don’t think you should skip it either.Print
Liz is a former scientist turned cook, baker, food photographer and writer. Her kitchen is her home "laboratory" where she creates recipes for her blog, Floating Kitchen, which features seasonally inspired dishes that are fun, inventive, sometimes healthy, sometimes indulgent and always delicious! Obsessed with all things nautical, Liz has lived in coastal towns on both the East and West Coasts.