Keyword: Cranberry Orange Cake, Cranberry orange cake Panera, Cranberry Orange Cake Taste of Home, Dried cranberry orange cake, Easy cranberry orange cake, Mary Berry Cranberry and orange cake, Old fashioned cranberry orange cake
Prep Time: 20 minutesminutes
Cook Time: 55 minutesminutes
Cooling Time: 15 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 12slices
Calories: 310kcal
Cost: $9
Equipment
1 Bundt pan (Or substitute with 2 loaf pans)
1 Large mixing bowl (For the batter)
1 Electric mixer (Stand or hand mixer)
1 Zester or fine grater (For orange peel)
1 Measuring cups & spoons (For accuracy)
1 Wire rack (For cooling)
Ingredients
2 ½cupsAll-purpose flour- For the cake base
1 ½cupsSugar- Granulated
1cupButter- Softened
3largeEggs- Room temperature
2teaspoonBaking powder
½teaspoonSalt
1teaspoonVanilla extract
2cupsCranberries- Fresh or frozen (do not thaw if frozen)
2tablespoonFlour- For coating cranberries
2tablespoonOrange zest- From about 2 oranges
½cupOrange juice- Freshly squeezed
1cupPowdered sugar- For glaze
2–3tablespoonOrange juice- For glaze
1teaspoonOrange zest- For garnish on glaze
Instructions
Preheat oven to 350°F (175°C). Grease and flour bundt pan. Zest and juice oranges. Toss cranberries in 2 tablespoon flour.
Beat butter and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, then stir in vanilla extract and orange zest.
Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to wet mixture alternately with orange juice, beginning and ending with flour. Mix gently.
Fold in flour-coated cranberries carefully. Pour batter into prepared pan and smooth the top. Bake 50–60 minutes until golden and a toothpick comes out clean.
Cool cake 15 minutes in pan, then transfer to wire rack. Make glaze with powdered sugar and orange juice, drizzle over cake, and sprinkle zest on top.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes