16 November, 2015
Cranberry Orange CakeComments : 1 Posted in : cake, cranberry, easy, fruit, orange, recipe, Uncategorized on by : Jeanette Rueb
I’m back! Yay!
Things have been really hectic for me lately, so thanks for putting up with my weird schedule. Today, I’ve taken advantage of my free time and sad mood to bake stuff, because making always makes me feel better.
SO! Right here, right now, I have this recipe for an amazingly moist cranberry orange cake, because it’s that time of year where we all have to loosen our belts and break out the sweatpants because there’s a food and a flavor for every occasion. What’s worse (for you guys, if you make everything I post) is that I absolutely love Thanksgiving. It’s my favorite holiday, because if there is one thing my family has always excelled at and been completely reliable for, it’s making a lot of food — at least twice as much as is necessary for the number of people attending.
What’s even better is that it’s cranberry season, and as anyone who knows me can tell you, I’m an absolute cranberry whore. Cranberry juice, cranberry sauce (not that canned stuff… though it tastes like cranberry, so I will eat it), cranberry pretty much anything, I’ll put it in my face and be happy about it. When I stumbled upon this recipe from TipHero for a cranberry orange cake, I couldn’t resist. I knew, too, that it would make my apartment smell great and it would make me feel better.
3 large eggs, room temperature
2 cups granulated sugar
3/4 cup butter, room temperature
1 teaspoon vanilla extract
¼ tsp table salt
zest of one orange
2 cups all-purpose flour
12 oz fresh cranberries
First things first, preheat your oven to 350 F. While you’re waiting for it to preheat, whisk together the eggs and the sugar and whip them up until the mixture has turned a pale, almost white, yellow and the mixture has about doubled in fluffiness. If you have a stand mixer or can whisk really quickly, this should take about 3-5 minutes.
Once you’ve fluffed the sugar and eggs, add the butter, vanilla, salt, and orange zest and mix that in with a whisk or a spatula (you’ll need the spatula for the next step anyway).
Add in the flour (gradually, I did a 1/4 cup at a time), and once it’s all mixed in, follow it with the cranberries.
Pour the batter into a greased 9×13 pan and bake for 45-50 minutes or until browned on top and a toothpick comes out clean. Then, cut the cake as you wish and store the leftovers in the fridge. If you want a little more added crunch and sweetness on top, sprinkle a bit of sugar over the cake before you stick it in the oven.
I would recommend serving this alongside vanilla ice cream, as a sweet and tart dessert, or on its own as a sweet breakfast or anytime cheat snack. Enjoy!