One of the things I love most about this Cranberry Orange Cake is its versatility. You can easily make it gluten-free by using gluten-free all-purpose flour, which doesn’t compromise the taste or texture. Additionally, fresh or frozen cranberries work equally well, so you can enjoy this cake year-round. I also like to experiment with the frosting – while cream cheese frosting is a classic choice that pairs beautifully with the cake’s flavors, you can try a simple orange glaze or even a vanilla buttercream for a different twist.
The recipe itself is quite straightforward and doesn’t require any fancy equipment or ingredients. With just a few steps, you’ll have a delicious cake ready in no time. The moist, tender crumb of the cake combined with the creamy frosting is sure to impress your guests and satisfy your sweet tooth.
Happy baking, and I hope this Cranberry Orange Cake brings as much joy to your table as it has to mine!
Making the Cranberry Orange Cake
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Ingredients
- 1 cup cream cheese frosting
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup sugar (I used white sugar)
- 1 teaspoon vinegar
- 1 cup cranberries (fresh or frozen)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup orange juice
- 5 tablespoons oil (I used vegetable oil)
- 1 1/2 cups all-purpose flour (gluten free, if needed)
Directions
- Begin by preheating your oven to 350°F and greasing an 8-inch cake pan. Set it aside.
- In a large mixing bowl, combine the flour, sugar, salt, and baking soda.
- Incorporate the vinegar, vanilla extract, oil, water, and orange juice into the dry ingredients. Stir until you achieve a smooth batter.
- Carefully fold in the cranberries.
- Pour the batter into the greased cake pan and bake for 25-27 minutes, or until a toothpick inserted into the center comes out almost clean.
- Let the cake cool completely before frosting with cream cheese frosting.
FAQs:
Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries. However, it’s best to soak them in warm water for about 10 minutes to rehydrate them before adding them to the batter. This will help ensure they remain moist and don’t dry out the cake.
What can I substitute for vegetable oil in this recipe?
You can substitute vegetable oil with an equal amount of melted coconut oil, canola oil, or even applesauce for a healthier option. Each substitute may slightly alter the texture and flavor of the cake.
How should I store the cranberry orange cake?
Store the cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, keep it in the refrigerator for up to a week. Ensure the cake is covered well to prevent it from drying out.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Keep it covered and store it at room temperature. Frost the cake with cream cheese frosting just before serving to keep it fresh and delicious.
Is it possible to make this cake vegan?
To make this cake vegan, use a dairy-free cream cheese for the frosting and ensure all other ingredients, such as sugar and oil, are vegan-friendly. The recipe itself is already free from eggs and dairy, making it easier to adapt.
Can I add nuts or other fruits to the cake?
Absolutely! You can add chopped nuts like walnuts or pecans for extra crunch. Additionally, small chunks of other fruits such as apples or pears can be folded into the batter along with the cranberries for added flavor and texture.
Cranberry Orange Cake
Ingredients
- 1 cup sugar I used white sugar
- 1 teaspoon vinegar
- 1/2 cup orange juice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons oil I used vegetable oil
- 1 cup cranberries fresh or frozen
- 1 1/2 cups all-purpose flour gluten free, if needed
- 1 tablespoon vanilla extract
- 1 cup cream cheese frosting
- 1/2 cup water
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan and set it aside.
- In a large bowl, mix together the flour, sugar, salt, and baking soda.
- Add in the vinegar, vanilla extract, oil, water, and orange juice. Stir until the batter is smooth and well combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and bake for 25-27 minutes, or until a skewer inserted in the center comes out mostly clean.
- Allow the cake to cool completely before adding the cream cheese frosting.
