Orange – cranberry cake that is. This is a fabulous recipe! Definitely worth the time, which really isn’t very much – it’s the chopping of the cranberries which is a bit time consuming – but hey, pop on some great music and chop away…Try it, you won’t regret it – everyone loves it! Plus, it’s easy and won’t break the budget, even though your taste buds will tell you otherwise…
Gift Idea – make small loaves, wrap in simple wax paper, tie with twine (or red ribbon) and add a sprig of greenery – who wouldn’t love that? Extra bonus, include the recipe.
Happy Holidays.
Orange-Cranberry Cake
What you’ll need;
2 1/4 cups all purpose flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1/2 tsp. salt
3/4 butter, softened
1 cup sugar
3 eggs
1 cup milk
2 cups fresh cranberries, chopped
2 Tbsp. sugar
2 tsp. finely shredded orange peel
1 recipe orange glaze
1. Preheat over to 350 degrees F. Grease and flour a 10-inch tube pan (I used a square 8×8 pan – I don’t own a tube pan – though I’d suggest using one if you have one – if not, improvise, like I did); set aside.
2. In large bowl stir together flour, oats, baking powder, soda and salt.
3. In a large mixing bowl beat butter with electric mixer on medium speed for about 30 seconds. Add 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternate adding flour mixture and milk, beating on low speed after each addition until combined.
4. Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spread cake batter into prepared pan.
5. Bake 50-60 minutes or until wooden pick inserted in middle comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
6. Spoon orange glaze over cooled cake. Let stand until glaze is set. Makes 12+ servings.
Orange Glaze: In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2-4 teaspoons orange juice to make drizzling consistency.
Enjoy
I came across this recipe in a magazine years ago… I neglected to make note of the magazine (and it’s nowhere on the page)… Whomever the credits go to, they are deserved. Thank you, this is delicious!
Ripe Red Berries 
Would chopping the cranberries in the food processor be OK? Love your small loaves gift Idea.
OOh – what a great idea! Maybe try a few pulses to chop them up a little without mincing them…I’ll try this next time – thank you Norma!
looks good enough to eat!
yes, it is and it’s hard to stop once you’ve started! (:
Hello there! I am a new follower. I saw the article online about your lovely home and wondered if you had a blog. I did a little searching and found it. This looks like a delicious recipe! I’m definitely going to bake this in small loaves as gifts.
Thank you for looking for me…and for now following…I started this blog after a number of people asked me to, so I thought I’d give it a try and it turns out, I enjoy blogging! Hope you find the information helpful and the recipes inspiring. Spread the word…happy holidays and thank you again!
I love cranberries.I use them to glaze my roasts but have never made a cranberry cake – that’s next 😉
I had never used them while cooking meat and just last week I used them as a sauce over pork chops! I was told (I don’t eat meat) that it was delicious. It was such a simple recipe too…salt + pepper a pork chop, then dredge it in flour – fry lightly – place in pan. Chop 1 cup cranberries, add 1/3 cup sugar, 1/3 cup water. Pour cranberry sauce over pork chop. Bake at 400 F. about 35-55 minutes, or until done….easy as that! Let me know what you think of the cake!
Will do! 😉
Trying it tomorrow with tangerine instead of orange because that’s what I have here. Will let you know.
I didn’t have oranges either – I used clementines, and they worked just fine. I’m surprised I didn’t mention the fact that I substituted…(:
Do let me know what you think of the cake, I think it’s scrumptious, hope you agree. (:
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