Looking for a festive dessert to serve this holiday season? Look no further than this delicious Cranberry Orange Cake With Citrus Glaze.
This cake is sure to become a family favorite with its perfect balance of sweet and tart flavors. The tartness of the cranberries adds just the right touch to this loaf cake.
The orange and cranberry flavors in this cake are a perfect match, and the citrus glaze adds a bright and tangy finish. Whether you’re looking for a dessert to serve at a holiday party or a special treat to enjoy with your family, this cake is sure to impress.
So why not try something new this holiday season and whip up a Cranberry Orange Cake With Citrus Glaze? With its delicious flavors and beautiful presentation, it’s sure to become a new family favorite that you’ll look forward to making year after year.
Ingredients At A Glance (Full Printable Recipe Card Down Below!)
When it comes to making a Cranberry Orange Cake with Citrus Glaze, the ingredients you use play a crucial role in determining the taste and texture of the final product. In this section, we will provide an overview of the ingredients you will need to make this delicious cake.
You will need the following ingredients:
- Granulated white sugar: You can substitute additional light brown sugar instead but be aware that this will affect the texture of your cake slightly.
- Light brown sugar: Granulated white sugar can be substituted instead if needed.
- Orange zest: You will need about 1 large orange for this recipe. You can omit the zest if needed but you will lose some flavor.
- Salted butter: Unsalted butter can be used as a substitute. Add ¼ teaspoon of salt for flavor if needed.
- Large eggs
- All-purpose flour
- Baking powder
- Cinnamon: You can substitute nutmeg or pumpkin pie spice for a more seasonal flavor.
- Plain Greek yogurt: Sour cream is a good substitute.
- Fresh orange juice: You can use bottled orange juice instead in a pinch, though the juice from fresh oranges offers a much better flavor.
- Fresh cranberries
- Powdered sugar
You will need the following supplies:
- 9×4 inch loaf pan
- Baking spray
- Mixing bowls
- Hand or stand mixer
- Measuring tools
- Mixing tools
To start, preheat your oven to the required temperature and prepare your pan. Spray the loaf pan with baking spray to prevent the cake from sticking. This will also help in the easy removal of the cake once it is baked.
Next, prepare the cake batter by mixing the dry ingredients in a separate bowl and the wet ingredients in another. Once done, pour the wet mixture into the dry mixture and beat on medium speed.
Make sure to scrape the sides of the bowl to ensure that all ingredients are well combined.
In a large mixing bowl, using a hand or stand mixer, beat together the white granulated sugar, brown sugar, and orange zest for 1-2 minutes or until fragrant.
Add in the butter and cream until light and fluffy, about 1-2 minutes.
Add eggs, one at a time.
Mix on low speed until well combined.
In a separate mixing bowl, whisk together the flour, baking powder, and cinnamon until combined.
Pour half of the dry mixture into the wet ingredients and mix well.
Add in the Greek yogurt and fresh orange juice and mix until smooth, about 1-2 minutes.
Gradually add in the remaining dry ingredients until everything is just well incorporated. Do not overmix.
Fold in the fresh cranberries and then transfer the batter to the prepared loaf pan.
Bake for 45-55 minutes in the preheated oven or until a toothpick comes out clean and the top bounces back when lightly tapped.
The top may begin to brown before the cake is finished baking. If so, simply cover the top with aluminum foil and continue baking.
Allow to cool for 10 minutes and then turn out onto a cooling rack. Allow to cool completely before slicing.
Glazing the Cake
While the cake is cooling, make the glaze. Glazing the Cranberry Orange Cake with Citrus Glaze is a simple process that adds an extra layer of flavor and sweetness to the already delicious cake.
Here are the steps to follow for a perfect glaze:
Making the Simple Orange Glaze
To make the simple glaze, you will need powdered sugar and fresh orange juice.
In a small bowl, whisk together the powdered sugar and two Tablespoons of fresh orange juice until smooth. Gradually add in more orange juice, a teaspoon at a time, until you reach the desired consistency.
If the glaze is too thin it will run off the top of the cake. If it’s too thick, it won’t drip down the sides. You should have a glaze that runs slowly off of a spoon.
Adjust the consistency by adding more powdered sugar or orange juice as needed.
Applying the Sweet Orange Glaze
Once the cake has cooled completely on the wire rack, add a baking sheet or parchment paper underneath to catch any drips.
Pour the glaze over the top of the cake. Garnish with sugar-coated cranberries and orange zest and/or orange slices. Allow the glaze to set up, about 10-15 minutes before serving.
How To Store Cranberry Orange Cake
Cranberry Orange Cake can be stored at room temperature for 1-2 days if covered and kept in an airtight container in a cool, dry area.
You can also refrigerate the cake for 5-7 days or freeze it for up to 2-3 months for longer storage. Be sure to wrap the cake well before storing it and thaw it in the refrigerator overnight before serving.
Also, be aware that the glaze and garnishes may not store well and may change texture when stored.
How To Make Sugared Cranberries
There are a couple of different ways to make sugared cranberries to garnish the cake.
The simplest way is to rinse the cranberries well and then roll the still-damp cranberries in sugar and allow them to dry. The sugar will crystallize on the cranberries and give a nice texture and a sweet flavor to the cranberries. However, the cranberries themselves will still be fresh and tart.
If you’d like the cranberries themselves to be a bit sweeter you can soak them in a simple syrup (equal parts sugar and water), homemade or from a store, and then roll them in sugar and allow to dry completely.
Additional Tips For Making Cranberry Orange Cake With Citrus Glaze
To achieve the best results with Cranberry Orange Cake with Citrus Glaze, there are a few baking techniques you should keep in mind.
Make sure to fold in the ingredients gently. Overmixing can result in a denser cake with a tough crumb.
Always test doneness with a toothpick or cake tester before removing the cake from the oven. This will prevent undercooked or overcooked cake. Lastly, to ensure an amazing cake, let the cake cool completely before adding the citrus glaze.
Adjustments for Altitude
If you live in a high-altitude area, you may need to make some adjustments to the recipe to achieve the best results. High altitude can cause the cake to rise too quickly and then collapse, resulting in a denser cake.
To prevent this, reduce the baking powder by 1/4 teaspoon for every 3,000 feet above sea level. Additionally, you may need to increase the baking time by a few minutes to ensure a moist crumb.
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- ⅓ cup granulated white sugar
- ⅓ cup light brown sugar, packed
- 1 ½ Tablespoons orange zest
- ⅔ cup salted butter, softened
- 2 large eggs, room temperature
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ⅓ cup plain greek yogurt
- 3 Tablespoons fresh orange juice
- 1 ¼ cup fresh cranberries
- 1 ⅓ cup powdered sugar
- 2-3 Tablespoons fresh orange juice
- Sugared cranberries, optional garnish
- Orange zest or slices, optional garnish
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x4 inch loaf pan with baking spray.
- In a large mixing bowl, using a hand or stand mixer, beat together the white sugar, brown sugar and the orange zest for 1-2 minutes or until fragrant.
- Add in the butter and cream until light and fluffy, 1-2 minutes.
- Slowly mix in the eggs, one at a time, and set to the side for now.
- In a separate mixing bowl, whisk together the flour, baking powder and cinnamon until combined.
- Pour half of the dry mixture into the wet ingredients and mix well.
- Add in the greek yogurt and fresh orange juice and mix until smooth, about 1-2 minutes.
- Gradually add in the remaining dry ingredients until everything is just well incorporated. Do not overmix.
- Fold in the fresh cranberries and then transfer the batter to the prepared loaf pan.
- Bake for 45-55 minutes or until a toothpick comes out clean and the top bounces back when lightly tapped. The top may begin to brown before the cake is finished baking. If so, simply cover the top well with aluminum foil and continue baking.
- Allow to cool for 10 minutes and then turn out onto a cooling rack. Allow to cool completely before slicing.
- While the cake is cooling, make the glaze by whisking together the powdered sugar with 2 Tablespoons of fresh orange juice until smooth.
- Gradually add in more orange juice, 1 teaspoon at a time, until you reach your desired consistency. If the glaze is too thin it will run off the top of the cake but if it is too thick it won’t drip down the side. You should have a glaze that runs slowly off a spoon.
- Pour the glaze over the cake and garnish with sugar-coated cranberries and orange zest or orange slices, optional. Allow the glaze to set before slicing the cake.
Store at room temperature, covered, for 1-2 days. You can refrigerate this cake for 5-7 days or freeze it for up to three months. Wrap the cake well before freezing it and thaw in the refrigerator overnight. The glaze and garnishes may not freeze well and may change texture when frozen.
To make sugared cranberries for a garnish, rinse the fresh cranberries well, roll them in granulated sugar while damp, and allow them to dry. The sugar will crystallize on the cranberries.
Amount Per Serving Calories 285Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 59mgSodium 159mgCarbohydrates 43gFiber 2gSugar 24gProtein 4g