Cranberry Orange Cake Recipe with Lemon Glaze | Bigger Bolder Baking (2024)

Cranberry Cake

• Cranberries

  • Cranberries provide tartness and freshness to the cake.
  • You can usefresh cranberries, frozen cranberries, or dried cranberries (see my Pro Chef Tips below).

• All-purpose flour

  • All-purpose flourhas the perfect amount of gluten to support the cake’s structure but still makes it light and fluffy.
  • Check out my Gluten-Free FLours Guide for gluten-free options.

• Spices

  • Ground cinnamon and ground cardamom add warmth, giving the cake a complex, aromatic, satisfyingflavorprofile.
  • Ground allspice, ground nutmeg, ground cloves, or pumpkin pie spice will also work.

• Baking powderandbakingsoda

  • Baking powder gives the Cranberry Orange Cake a controlled rise and a consistent structure. It keeps the cake from being heavy and dense.
  • Whenbaking sodais combined with an acidic ingredient like buttermilk in arecipe, it causes a chemical reaction that creates carbon dioxide bubbles that make the cake light and fluffy.
  • Always havebaking powderandbaking sodaon hand when you learnHow to MakeBaking PowderandBakingSoda!

• Granulated sugar

  • Sugar sweetens theCranberry OrangeCake.
  • Sugar binds easily with water, not only locking in water to make baked goods moist but also inhibiting gluten formation to make the cake soft.
  • Check out my chart for alternatives.

• Brown sugar

  • Dark brown sugar doesn’t only sweeten the cake, but it also adds moisture, caramel and molasses notes, and depth to baked goods.
  • You only need white sugar and molasses tomake your own brown sugar!

• Vegetable oil

  • Vegetable oil contributes moisture to the cake, giving it a delectable texture.
  • Vegetable oil has more moisture thanbutter. That makes cakes made with vegetable oil moister and softer than those made withbutter.
  • The neutral taste of vegetable oil lets the apple and spiceflavorsshine.

• Eggs

  • Eggsenrichflavorsand provide an emulsifier from theeggyolks to hom*ogeneously bind all the ingredients together.
  • Eggsmust always be at room temperature inbakingunless specified otherwise. Room-temperatureeggswill set thisrecipeon the right track with a smooth and cohesive cakebatter.
  • Learn foolproof ways toget youreggsto room temperaturequickly.

• Sour cream:

  • Sour creamis acidic, which tenderizes the gluten in thebatter, giving this cake a delicate, tendercrumb.
  • The acidity insour creamworks with thebaking sodaandbaking powderto give the cake a light, fluffy rise, and a rich and slightly tangy taste.
  • LearnHow To MakeSour Cream, and you won’t have to worry about running out!

• Citrus zest

  • Orange zestand lemon zest add a more concentrated freshness without diluting the cakebatter.

• Vanilla extract:

  • Vanilla extract enhances the overallflavorand aroma of the cake.
  • It contributes to the cake’s complexity and helps create a more well-rounded and enjoyabledessert.

Lemon Glaze:

• Powdered sugar

  • Powdered sugarcreates a delicious and visually appealing glaze that complements theflavorsof thedessert.
  • It provides sweetness, texture, thickness, and binding properties.

• Lemon zest:

  • Lemon zest elevatesthe lemon glaze’sflavor, aroma, and visual appeal.
  • It provides a concentrated burst of lemon essence and adds complexity to the glaze with a zesty, citrusy touch.

• Lemon juice:

  • Lemon juiceimparts the essential citrusflavor, tartness, and aroma while also playing a role in controlling the glaze’s consistency.
  • It’s a key element in achieving the desired balance of sweet and tangyflavorsin the glaze, making it the perfect complement to manydesserts, especially those with a citrus twist.

How to MakeCranberry OrangeCakeRecipewith Lemon Glaze

Can I MakeCranberry OrangeCakeRecipewith Lemon Glaze in Advance?

• Yes, you can make this Cranberry Orange Cake Recipe with Lemon Glaze 2 days ahead of time.
• I suggest you make the cake and glaze separately. Bring the cake to room temperature and glaze it before serving.

How to StoreCranberry OrangeCakeRecipewith Lemon Glaze

Make sure to let the cake cool completely before storing it.

• Store airtight at room temperature or in the refrigerator for up to 4 days to ensure it remains at its best quality.
• You can also freeze the cake for 2-3 months: wrap the cake in plastic wrap and place it in an airtight container. Label the container with the date. When you’re ready to enjoy it, thaw it in the refrigerator and allow it to come to room temperature before serving.

FAQs

• What are some nut-free possible additions to this cake?
  • You can add pumpkin seeds, coconut flakes, crushed pretzels, and chocolate chips for extraflavorand texture.
• Can I use other citrus fruits to replace the orangeflavor?
  • Yes, you can experiment with other citrus fruits like lemon, lime, or grapefruit to create differentflavorvariations.
• Can I make a dairy-free version of thisCranberry Orange CakeRecipewith Lemon Glaze?
  • Yes, you can use flaxeggs, chiaeggs, silken tofu, or anothereggsubstitute of your choice from my chart, dairy-free buttermilk forsour creamto make the cake vegan.

Watch The Recipe Video!

Cranberry Orange Cake Recipe with Lemon Glaze

• Dessert
• Fruit
• Baking Pans
• Oven

My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.