CRANBERRY ORANGE CAKE
An incredibly moist Cranberry Orange Cake, loaded with fresh cranberries, that stays soft for many days!Frosted with a delicious orange sugar glaze, this easy cake is made in a loaf pan - for this reason it's often called "Cranberry Orange Bread" or "Cranberry Orange Pound Cake" - and will surely bring a festive touch to your tables.Amazing as a Holiday Season and Christmas dessert, this easy Cranberry cake has the perfect sweet tangy balance.
Ingredients
Cranberry Orange Pound Cake
- 120 g (1/2 cup) unsalted butter room temperature
- 220 g (1 cup) caster sugar or normal granulated white sugar
- Pinch of salt
- 3 eggs room temperature
- 1 tsp vanilla extract
- The zest from 1/2 orange
- 30 g (2+1/52 tbsp) vegetable oil
- 40 g (3 tbsp) fresh orange juice
- 260 g (2 cups+3 tbsp) all purpose flour
- 3 g (3/4 tsp) baking powder
- 2 g (1/4+1/8 tsp) baking soda
- 160 g (2/3 cup) Greek yogurt unsweetened
- 150 g (1+1/2 cup) fresh cranberries or red currant
Orange Glaze
- 125 g (1 cup) powdered sugar
- About 3-4 tsp fresh orange juice or water for a less tangy flavor
Instructions
Cranberry Orange Pound Cake
- Prepare a 26cm-10inch long (2pound-1kg) loaf cake pan: grease it, line the bototm with parchment paper and dust the sides with flour.
- In a large bowl, place butter, sugar, salt and mix with a hand mixer for some minutes until get a pale, fluffy and creamy mix. Be patient, you should mix butter mix a lot to get a soft pound cake.
- Incorporate egg one at a time, mixing about 60 seconds for each egg.
- Add vanilla, orange zest vegetable oil and mix quickly until combined, then gradually add the orange juice. Don't worry if the batter lumps a bit while adding orange juice, it turns out smooth when adding flour.
- Sift in flour, baking powder and baking soda in three times in the batter, alternating to Greek yogurt. During this step I suggest to mix using a spatula just the needed time to combine the ingredients: do not overmix!
- Gently incorporate the fresh cranberries using a spatula.
- Place the batter into the prepared mold and smooth the top.
- Grease a knife with butter and score a straight line in the center of pound cake: this will help your cake to crack in the middle.
- Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for about 55-60 minutes or until a toothpick comes out clean.
- Slightly cool down the cake in the pan before unmold it (if you unmold when still hot, you may break the cake because it's very moist and soft), insert a sharp knife around the edges and moved to easily unmold pound cake.
- Cool it down completely on a wire rack before glaze it.
Orange Glaze
- In a medium size bowl mix together powdered sugar and orange juice (or water) drop by drop, until get a very thick glaze. Pay attention to not add too much orange juice or you get a very runny glaze.
- Glaze pound cake and wait about 20 minutes to set the glaze before serve it.
Video
Notes
Store at room temperature for 2-3 days. Store in freezer, sliced, for up to 3 months.
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
This recipe is very easy, but you need to follow this steps to get perfect moist crumbs:
- Firstable: use a hand mixer or a stand mixer to mix butter and sugar. In this phase you have to incorporate a lot of air bubbles, so be patient and beat a lot the butter until you get a very pale and fluffy mix.
- The air bubbles are incorporated into the butter, so when you add the eggs, incorporate them quickly one at the time without overbeating. About 60 seconds for each egg is enough.
- When you add flour, use a spatula and gently fold it into the batter without using a hand/stand mixer: it’s very important you don’t overmix the flour or you activate the gluten that will make gummy your poundcake’s texture.
You can personalize this cake adding your favourite berry fresh fruit like strawberries or raspberries.
