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Cranberry Orange Cake
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5 from 1 vote

Cranberry Orange Cake

Soft, fluffy and moist, this Cranberry Orange Cake is a delicious combination of zesty and sweet flavours and beautiful vibrant color. Made with dried cranberries, this cake it a perfect year round bake.
Course Dessert / Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

FOR THE CAKE

  • 1 cup / 225g butter
  • 1 ½ cups white sugar
  • 2 ½ Tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 ½ cups / 300g all purpose / cake / plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup / 250 ml buttermilk / plain unflavoured yoghurt
  • 1 cup / 120g dried cranberries tossed in 1 Tablespoon flour SEE NOTE 1
  • ¼ cup / 45 g white chocolate chips

FOR THE FROSTING / ICING

    To make the cranberry bits first

    • ¼ cup / 25 g cranberries
    • ¼ cup / 32g powdered / icing sugar

    To cream butter and powdered sugar

    • 1 cup / 225 g butter
    • 3 cups / 375g powdered / icing sugar

    Instructions

    MAKING THE CAKE

    • Start by tossing the cranberries in a tablespoon of flour and set aside.
    • Preheat the oven to 350°F / 180°C

    Wet ingredients :

    • Using a large bowl, cream the butter, orange zest , vanilla extract and sugar together. It should be well creamed, so if you are using an electric beater, let it run at least 3 minutes.
    • Add in eggs,one at a time, and beat for a minute per egg.
    • Using another bowl, combine the dry ingredients and add it alternately with the buttermilk to the wet ingredients. Mix in the flour coated cranberries and white chocolate chips.
    • Grease and flour or line two 8 inch / 20cm round cake pans. Divide the batter between the pans and bake for 25 to 30 minutes or until a skewer inserted into the cake comes out clean, without any batter clinging to it.
    • Remove from the oven and leave in the pan for 5 minutes before turning out onto a cooling rack.
    • Make sure that the cake is completely cool before frosting.

    MAKING THE FROSTING.

      To make the cranberry bits first

      • Add a ¼ cup of dried cranberries and a ¼ cup of icing sugar into a blender and blend / pulse until the cranberries are chopped into small pieces.

      To cream butter and powdered sugar

      • Using a beater, cream the butter and icing / powdered sugar until light and creamy. Add in the blended / chopped pieces of cranberries and beat well to combine sandwich and coat the cooled cake with the frosting. Decorate as preferred

      Notes

      Coating the dried fruit in the flour will prevent it from sinking to the bottom of the cake while baking.

      Nutrition

      Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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