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Cranberry and Orange Cake with fresh Cranberries

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The cake batter for this Cranberry and Orange Cake, has a cookie dough texture, which helps distribute the Cranberries evenly and prevents them from sinking to the bottom. When baked, it is as light as any cake can be.Cranberry and Orange cake on a blue plate

Fresh Cranberries are said to be a good source of Vitamin C. They have a rich sharp taste and need a little sugar to offset the tartness. Eat them on their own and your tastebuds will continue doing the tango long after the last berry has been eaten.

Which is why some sharp tasting dried fruits often have a sugar coating. Check out the packet before you dive in and indulge in a quick snack, as I often do.

Ways to adapt this recipe:

The orange flavour complements the plump juicy cranberries. Frozen cranberries might work too. You could try substituting for dried cranberries, but they won’t shine through as ruby red as fresh cranberries do. Whole Glace cherries may also be a good alternative.

This cake is for sharing. If you’re having a family gathering over a festive season, this Cranberry and Orange cake will feed a party of 20.

Slice of cranberry and orange cake on a blue plate.

The dough resembles a firm cookie dough. Which helps prevent the cranberries from sinking to the bottom of the cake

It will keep for a few days in an airtight tin. Longer if kept in the fridge. Bring back to room temperature before serving.

More easy recipes for you to make. Especially if you’re having a party and feeding a crowd.

If you made this cake, please leave a comment to let me know how you got on.

Cranberry and Orange cake on a blue plate

Cranberry and Orange Cake

Fresh Cranberries are said to be a good source of Vitamin C. They have a rich sharp taste and need a little sugar to offset the tartness. Eat them on their own and your tastebuds will continue doing the tango long after the last berry has been eaten. Which is why some sharp tasting dried fruits often have a sugar coating. Check out the packet before you dive in and indulge in a quick snack, as I often do.The secret to the even distribution of Cranberries in this cake, and their ability not to sink to the bottom, is down to the cookie dough texture of the cake batter. However, when baked, it is as light as any cake can be.As the cold Autumn nights draw in, and the festive parties begin, this cake is for sharing. But remember to save a slice for yourself as you cosy up by the fire watching your favourite film.
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Course: Dessert
Cuisine: American
Keyword: Fresh Cranberries
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 20
Calories: 237kcal
Author: Lynn Hill

Ingredients

  • 420 g White Caster Sugar
  • 170 g Butter softened
  • 3 Medium Eggs
  • Zest of 2 Medium Oranges
  • 3 tbs Orange Juice
  • 1 tsp Vanilla Extract or paste
  • 420 g Self Raising Flour
  • 340 g Fresh Cranberries

Instructions

  • Preheat the oven to 180 deg Fan Assisted.
  • Grease and line an 8”/20cm Square loose bottomed baking tin with baking parchment.
  • Beat the butter and sugar together, with an electric mixer, until you reach a smooth marzipan consistency and the sugar is not so grainy. This may take about 10 mins
  • In a small jug, lightly beat the eggs, orange juice, orange zest and Vanilla Extract together until well combined. This will help distribute the flavours around the cake.
  • Add a tablespoon of flour, to the cake batter. While the mixer is beating, gradually add the beaten egg mixture a little at a time. Beat until the mixture is light and creamy. Scraping down the sides of the mixing bowl at intervals.
  • Add the remaining flour and Cranberries and mix gently until well combined.
  • You should have a cookie dough consistency which is needed to prevent all the Cranberries from sinking to the bottom of the cake during baking.
  • If you still have a little unmixed flour left in the bowl add a little more orange juice and give it another mix.
  • Add the cake batter to your prepared cake tin, spreading and levelling the top.
  • Bake in the centre of the oven, for about 65 – 70 mins or until baked, testing the centre of the cake until it comes out clean.
  • Covering the top of the cake tin with baking parchment will help prevent burning during baking.If baking the cake in a larger shallow tin, you will need to adjust the baking times.
  • You may find that the top has a light crispy crust and may have some brown speckling. This is due to the large amount of sugar and how smooth your cake batter is after the initial beating.

Notes

This cake will keep for a few days in an air tight tin. Longer if kept in the fridge.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 71mg | Potassium: 52mg | Fiber: 1g | Sugar: 22g | Vitamin A: 265IU | Vitamin C: 3.5mg | Calcium: 10mg | Iron: 0.4mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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