The first time I tasted a cranberry orange cake was at my grandmother’s holiday tea party. The bright pop of citrus paired with tart cranberries left such an impression that I begged her for the recipe. Years later, I discovered that recipe card tucked in an old cookbook, complete with butter stains and her elegant handwriting. I’ve updated her classic recipe with a few modern twists, but the magic of that flavor combination remains the same. This cake still brings back memories of cozy winter afternoons and the warmth of family gatherings.

Why You’ll Love This Recipe

This cranberry orange cake is the perfect balance of sweet and tart, with bright citrus notes that make it stand out from typical holiday desserts. The cake itself is incredibly moist, thanks to fresh orange juice and sour cream, while the cranberries add bursts of tartness and a festive ruby color throughout.

What makes this recipe special is its versatility – it’s elegant enough for holiday gatherings but simple enough for a weekend brunch. The orange glaze adds a gorgeous finishing touch that makes it look like it came from a professional bakery, even though it’s surprisingly easy to make.

Ingredients & Equipment

For the Cake:

• 2½ cups all-purpose flour
• 2 cups fresh cranberries
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• ¾ cup unsalted butter, softened
• 2 oranges (zest and juice)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons fresh orange juice
• 1 teaspoon orange zest
• Pinch of salt

Equipment Needed:

• 10-inch bundt pan
• Stand mixer or hand mixer
• Microplane or zester
• Measuring cups and spoons
• Mixing bowls
• Wire cooling rack
• Citrus juicer
• Parchment paper

Step-by-Step Instructions

1. Prep Work

• Preheat oven to 350°F
• Grease and flour bundt pan thoroughly
• Bring eggs and sour cream to room temperature
• Zest and juice oranges
• Toss cranberries with 1 tablespoon flour

1. Mix Dry Ingredients

• Whisk flour, baking powder, baking soda, and salt
• Set aside

1. Create Base

• Cream butter and sugar until light and fluffy (3-4 minutes)
• Add eggs one at a time
• Mix in vanilla, orange zest, and juice
• Fold in sour cream

1. Combine & Bake

• Gradually add dry ingredients to wet
• Fold in floured cranberries
• Pour into prepared pan
• Bake 45-50 minutes until tester comes out clean

1. Glaze

• Cool cake completely
• Mix glaze ingredients until smooth
• Pour over cooled cake
• Let set 20 minutes before serving

Tips & Variations

Expert Tips:

• Toss cranberries in flour to prevent sinking
• Room temperature ingredients ensure even mixing
• Don’t overmix after adding flour to keep cake tender

Common Substitutions:

• Sour Cream: Greek yogurt works well
• Fresh Cranberries: Frozen (don’t thaw) or dried (reduce to 1 cup)
• All-Purpose Flour: 1:1 gluten-free flour blend
• Make dairy-free using plant-based butter and non-dairy sour cream

Troubleshooting Guide:

• Cake sticking? Grease pan more thoroughly, especially all crevices
• Cranberries sinking? Toss in more flour, ensure they’re coated
• Glaze too thick? Add orange juice one teaspoon at a time
• Cake cracking? Oven might be too hot, check temperature accuracy

Storage

This cranberry orange cake stays fresh and delicious when stored properly:

• Counter: Cover and store at room temperature for up to 3 days
• Refrigerator: Wrap well and store up to 1 week
• Freezer: Wrap unglazed cake tightly and freeze up to 3 months
• Make Ahead: Bake and freeze unglazed, thaw overnight and glaze before serving

FAQs

Q: Can I make this cake ahead of time?
A: Yes! The cake can be made 1-2 days ahead. Store covered at room temperature, or freeze unglazed for up to 3 months.

Q: Why did my cranberries sink to the bottom?
A: Make sure to coat them well with flour before adding to the batter. Also, ensure your batter isn’t too thin.

Q: Can I use dried cranberries instead of fresh?
A: Yes, but reduce the amount to 1 cup and soak them in hot water for 10 minutes before using.

Q: How do I prevent the cake from sticking to the bundt pan?
A: Grease every nook and cranny thoroughly, then dust with flour. Consider using a baking spray with flour for best results.

This cranberry orange cake is more than just a dessert – it’s a celebration of winter flavors that brings warmth and joy to any gathering. Whether you’re serving it at a holiday party, bringing it to a potluck, or enjoying it with your morning coffee, this cake is sure to become a cherished recipe in your collection. The combination of tart cranberries and bright orange creates a flavor profile that’s both sophisticated and comforting, making it perfect for any occasion during the holiday season and beyond.