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Orange Cranberry Cake
4.9 from 94 votes

Orange Cranberry Cake

Orange Cranberry Cake combines fresh cranberries and pureed whole orange in a tender, moist bundt cake. The batter incorporates Greek yogurt and softened butter for a rich yet moist crumb, balanced by the tartness of cranberries and citrus. A glaze made from fresh orange juice and sugar, sometimes enhanced with Grand Marnier, adds a bright finishing touch. Sugared cranberries and optional rosemary sprigs provide a decorative and flavorful garnish. This cake suits gatherings where a fruity, textured cake is appreciated.

Prep Time
15 mins
Cook Time
55 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 247 kcal
Course: Cake
Cuisine: Italian

Ingredients

  • 3 egg preferably organic
  • 1 ⅛ cups sugar
  • 1 ¾ cups all-purpose flour
  • 2 ½ tsp baking powder or 1 Italian Paneangeli vanilla baking powder
  • ½ cup butter softened
  • ⅓ cup Greek yogurt
  • 1 orange washed and cut into pieces w/o seeds, large, organic
  • vanilla extract only add if using plain baking powder, 1 tsp
  • 2 ½ cups cranberries fresh
Glaze
  • ⅓ c orange juice freshly squeezed
  • ¼ c sugar
  • 1 Tbsp Grand Marnier (optional)
Sugared Cranberries
  • ¼ c cranberries about 9 to 12
  • ¼ c sugar
  • rosemary fresh sprigs, optional, for decoration

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (175°C)
  2. Make the cake batter 
  3. Prepare a bundt pan (or round or loaf pan) by spraying with oil (or use butter) and dust with flour.
  4. Toss the cranberries (should be washed and mostly dry) in some flour. This will help them not to fall to the bottom of the cake, so don’t skip this step
  5. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy
  6. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt
  7. In a food processor, or blender, process the whole orange until it is almost pureed.
  8. Add this orange to the cake mixture, mix well, then fold in the cranberries by hand. Pour the batter into the prepared bundt pan.
  9. Bake the orange cranberry cake
  10. Make sure the batter is evenly distributed in the pan then place in the preheated oven for 50 to 60 minutes. It will vary depending on your oven, but mine bakes for about 55 minutes. Use a cake tester to check that the cake is ready before removing it from the oven
  11. Allow the cake to cool for about 10 minutes in the pan while you make the glaze. 
  12. Make the glaze and sugared cranberries
  13. Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.  (IF YOU ARE MAKING THE SUGARED CRANBERRIES, put a little glaze in a bowl and coat the cranberries and remove immediately.
  14. Next, toss in a small amount of sugar in a small bowl, then place on a clean plate or board to dry
  15. Pour the glaze from the plate back into the original pot and add the Grand Marnier, if using.
  16. Decorate the orange cranberry cake
  17. Remove the cake from the bundt pan by shaking to loosen it, and then turn upside down onto a cooling rack. Place a tray or plate below the cake to catch any glaze, then pour and brush the glaze over the entire cake. You can take the glaze that drips below and pour it over the cake again.
  18. Place the cake on a serving plate, cake plate or stand, and add the sugared cranberries and little sprigs of rosemary, if desired
  19. Let the cake cool completely before slicing.

Notes

  • Coating cranberries with flour before adding them to the batter helps keep them suspended evenly throughout the cake.
  • The glaze can be made without Grand Marnier to keep the cake alcohol-free and child-friendly.
  • Sugared cranberries add a festive crunch and can be garnished with fresh rosemary for visual contrast.

Nutrition Information

Serving 1 Calories 247kcal (12%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Cholesterol 60mg (20%) Sodium 163mg (7%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 247

% Daily Value*

Serving 1
Calories 247kcal 12%
Carbohydrates 44g 15%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 60mg 20%
Sodium 163mg 7%
Fiber 2g 8%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.