Cranberry Orange Cake is my favorite treat for any special occasion or ordinary day. Its refreshing citrus twist complements the tart cranberries beautifully.
Contents
Cranberry orange cake recipe
The cranberry orange cake is a delightful dessert. It perfectly combines the tartness of cranberries with the bright, zesty flavor of oranges. This cake has a moist texture and vibrant flavors. It’s a popular treat, especially during the fall and winter months. The orange cranberry cake is often served as a dessert, snack, or a special cranberry orange breakfast cake treat.

I added oranges, cranberries, and almonds to the sponge mix. This added moisture and lightness to the sponge. I kept the decoration simple with icing and cranberries. The icing is made with juice from an orange. Cranberries are caramelized with sugar. The result is festive and balanced without being overwhelming.
You’ll need a small loaf tin (8×4 inches), parchment paper, mixing bowls, an electric mixer, a spatula, a zester, a saucepan, and a spoon or piping bag for icing. This is how to make cranberry orange cake:

Orange cranberry cake
Ingredients
- 175 g butter
- 175 g soft brown sugar
- 160 g gluten free self-raising flour
- 30 g ground almonds
- 3 eggs
- 100 g fresh cranberries, chopped Plus a few extra whole, for decoration
- 1 orange
- 1 tsp cinnamon
- 60 g icing sugar
Instructions
- Grease and line a small loaf tin, and preheat the oven to 180C.
- Whip the butter and sugar together until they form a light and fluffy mixture.
- Beat the eggs one by one, adding a small amount of flour each time to prevent curdling.
- Fold in the rest of the flour, ground almonds, and cinnamon.
- Grate in the zest of the orange and squeeze in the juice from half the orange (reserve the other half for the icing).
- Gently stir in the cranberries.
- Spoon the mixture into the tin, and bake for about an hour, or until golden and a skewer comes out clean.
- Turn out onto a wire rack, and leave to cool.
- To make the icing, mix the sifted icing sugar with as much of the orange juice as you need to make it runny enough for decorating.
- Use a spoon or piping bag to zig-zag the icing across the cake.
- Caramelize the cranberries by adding to a pan with 1 tbsp brown sugar and 100ml of orange juice or water. Heat until the sugar dissolves and the cranberries start to break down.
- Leave to cool, then spoon the cranberries over the top of the cake.
- Serve straight away, or keep for several days in an airtight container.
Notes
Nutrition
Pairing suggestions
Cranberry Orange Cake is served with a variety of foods and drinks. Here are some excellent pairing options:
- Alcoholic Beverages
- Cranberry cocktails reflect the cake’s tartness.
- Mimosas match the orange flavor in the cake.
- White wine spritzers balance the cake’s flavors.
- White wine complements the cake’s flavors.
- Champagne balances the cake’s sweetness.
- Non-alcoholic Drinks
- Creamy lattes elevate the cake experience.
- Coffee enhances the cake’s sweetness and tartness. Black coffee or flavored options pair well with the cake.
- Orange juice highlights citrus notes in the cake.
- Cranberry juice mirrors the cake’s flavors and adds a refreshing touch.
- Herbal teas like chamomile provide a soothing contrast.
- Cold milk is a comforting pairing.
- Food Pairings
- Whipped cream adds a creamy texture to the cake.
- Ice cream provides a flavorful contrast to the warm cake.
- Fruit garnishes enhance flavor and presentation with cranberries or orange slices.
- Cheese platters create a contrast of sweet and savory flavors with the cake.
- Nuts add a crunchy texture that complements the cake.
Variations
There are numerous variations of this cranberry orange cake. Each offers unique twists and flavors. Here are some notable variations:
- Nutty variations add chopped nuts like pecans or walnuts for added texture and flavor.
- Vegan cranberry orange cake uses silken tofu and vegan block butter. Baking soda is added to make the cake rise.
- Bundt cake variation is moist and dense with brown sugar and sour cream. It is baked in a Bundt pan for even cooking and has a beautiful shape. Cinnamon enhances the flavor.
- The layered cake uses doubled ingredients and fillings like orange marmalade. Sugared cranberries and candied oranges decorate the cake beautifully.
- Cranberry jam filling adds tartness to the cake layers. It pairs well with orange buttercream frosting.
- The lemon glaze version gives a zesty flavor to the cake. The glaze complements the orange and cranberry flavors.
- Combine powdered sugar, lemon zest, and lemon juice.
- Gently whisk the mixture until smooth.
- Spread the glaze over the cake and let it drizzle down the sides.
- Allow the glaze to sit for about an hour until it develops a crackly texture.
- Mascarpone frosting is lighter and pairs well with tart cranberries.
- Additional Flavor Enhancements
- Orange or lemon zest amplifies the citrus flavor.
- Cardamom adds an aromatic touch to the cake.