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.