Orange-Cranberry Wreath
A festive orange-cranberry wreath cake featuring bright citrus flavors and tart cranberries, perfect for holiday gatherings or a cheerful brunch centerpiece.
Ingredients
Instructions
- Combine flour, sugar, baking powder, and baking soda in a large bowl.
- Make a well in the center of the dry ingredients.
- Add eggs, orange juice concentrate, and melted margarine to the well.
- Stir just until blended.
- Add fresh cranberries and fold into the batter.
- Spread the batter in a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 45 to 50 minutes or until done.
- Cool the cake in the pan for 10 minutes.
- Remove from the pan and cool completely before glazing and garnishing.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the cranberries with dried cranberries or raisins if you prefer a sweeter flavor. If you want to reduce sugar, try using a combination of honey and a sugar substitute. Ensure that the orange juice concentrate is thawed for better mixing.
Serving Suggestions
Serve the Orange-Cranberry Wreath as a delightful breakfast treat or a festive dessert. It pairs beautifully with a cup of tea or coffee. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake also complements holiday gatherings and can be a centerpiece like the Six Layer Chocolate Cake.
Storage & Reheating
Store leftover Orange-Cranberry Wreath in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Cranberry Wreath contains roughly 384 calories, with 4g protein, 81g carbohydrates, and 6g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 616mg per serving (27% 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 ones?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet. This way, you can enjoy the seasonal flavors of cranberries all year round.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with unsalted butter or a plant-based butter alternative. Both options will work well in this recipe and provide a delicious flavor and moisture to the cake.
How can I make this recipe gluten-free?
To make the Orange-Cranberry Wreath gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and other ingredients are also certified gluten-free. The texture may vary slightly, but it should still turn out delicious!
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).