Cranberry-Orange Cake
A moist, flavorful cranberry-orange cake blending tart cranberries with bright orange zest, perfect for holiday gatherings or brunch with a sweet and tangy profile.
Ingredients
- 1 cup sugar ⓘ
- 3/4 cup margarine or butter, softened ⓘ
- 1 cup milk ⓘ
- 3 eggs ⓘ
- 2 teaspoons grated orange peel ⓘ
- 2 1/4 cups all-purpose flour ⓘ
- 1 1/2 cups uncooked Quaker oats ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups chopped cranberries ⓘ
- 1 cup powdered sugar ⓘ
Instructions
- Preheat oven to 350°F.
- Grease a 12-cup Bundt or 10-inch tube pan.
- Beat sugar and margarine until creamy.
- Stir in milk, eggs, and grated orange peel.
- Gradually add combined flour, oats, baking powder, baking soda, and salt.
- Mix well.
- Beat on medium speed of electric mixer for 1 minute.
- Fold in chopped cranberries.
- Spread batter into the prepared pan.
- Bake for 50 to 65 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan.
Tips & Substitutions
For a moister cake, consider using buttermilk instead of regular milk. You can also substitute half of the butter with applesauce for a lighter version. If you prefer a different fruit, try using blueberries or chopped apples instead of cranberries. Ensure to evenly distribute the cranberries in the batter to avoid sinking.
Serving Suggestions
This Cranberry-Orange Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also goes well with a light salad for a more substantial brunch option or dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and place in a microwave for about 15-20 seconds or warm in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Orange Cake contains roughly 575 calories, with 7g protein, 126g carbohydrates, and 7g fat. It is an excellent source of iron (23% of the Daily Value), calcium (23% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1138mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture. Frozen cranberries can be a great time-saver and still provide the tart flavor you desire in the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients, especially oats, are certified gluten-free. This will help maintain the cake's texture while accommodating dietary needs.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to over-mixing the batter or opening the oven door too soon. Ensure to mix just until combined and avoid checking the cake until the minimum bake time has passed. Using a toothpick to test for doneness can help prevent this issue.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).