Cranberry Orange Cake
A vibrant cake celebrating the flavors of fresh cranberries and zesty oranges, perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour For cake structure
- 1.5 cups granulated sugar For sweetness
- 1 tablespoon orange zest Adds flavor
- 1 teaspoon baking powder Leavening agent
- 0.5 teaspoon baking soda Leavening agent
- 0.25 teaspoon salt Enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened Provides richness
- 4 large eggs For structure
- 0.5 cup orange juice Adds moisture
Flavoring Ingredients
- 2 cups fresh cranberries For tartness
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C).
Mixing Batter
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the orange juice and zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the fresh cranberries.
Baking
- Pour the batter into a greased 9x13 inch pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool before slicing and serving.
Notes
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. You can freeze it for longer storage. For dairy-free options, substitute butter with coconut oil. For gluten-free, use a suitable flour blend.