Description
This Cranberry Orange Cake combines the tangy sweetness of fresh cranberries with the refreshing zest of orange. Perfect for holiday gatherings or any time you want a bright, flavorful dessert!
Ingredients
Scale
- 1 cup fresh cranberries
- 1 orange, zested and juiced
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a small bowl, combine cranberries with 1/4 cup sugar and orange zest. Set aside.
- In a separate bowl, cream together butter and remaining sugar. Beat in eggs, one at a time, then stir in vanilla extract and orange juice.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Fold in the cranberry mixture.
- Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can sprinkle powdered sugar on top for an extra touch of sweetness.
- Make sure to allow the cake to cool completely before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes