Description

This Cranberry Orange Cake is a moist, flavorful and visually stunning holiday dessert. The tart cranberries and bright citrus flavors create a delightful balance, making this cake the perfect centerpiece for your festive celebrations.

Ingredients

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup freshly squeezed orange juice

– 1 tablespoon orange zest

– 1 1/2 cups fresh or frozen cranberries, halved

Cook Mode Prevent your screen from going dark

Instructions

1. – Preheat the oven to 350°F. Grease a 9-inch round baking pan and line the bottom with parchment paper.

2. – In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

3. – In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.

4. – Add the dry ingredients to the wet ingredients, alternating with the orange juice, mixing just until combined. Fold in the orange zest and cranberries.

5. – Pour the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

6. – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, use freshly squeezed orange juice and zest. You can also substitute frozen cranberries if fresh are not available. This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Prep Time: 15
Cook Time: 45
Category: Dessert
Method: Baking
Cuisine: American