Orange Cranberry Cake
Orange Cranberry Cake
Orange Cranberry Cake - this vintage cake recipe perfect for the holidays! Made from scratch and loaded with dried cranberries, orange zest, and pecans. Makes a great homemade gift too! Butter, sugar, eggs, flour, buttermilk, baking soda, salt, pecans, dried cranberries, and orange zest. Top the warm cake with a quick orange glaze and cool. Can substitute chopped dates for the cranberries. This cake is seriously DELICIOUS!
Vintage Orange Cranberry Cake with Orange Glaze
This recipe is from a Plain Chicken reader. This recipe was given to her mother in 1944 by a lady who said it had been in her family for as long as she could remember. Don't you just LOVE vintage recipes?!? I was SO excited to give the recipe a try. I whipped this up last week and it was WONDERFUL! This will definitely be on our holiday dinner table. It would also make a great homemade holiday gift.
How to Make Orange Cranberry Cake from Scratch
This Orange Cranberry Cake is very easy to make. Start with mixing together butter and sugar in a stand mixer. Next, add the eggs. Make sure to mix well after each egg and scrape down the bowl. After adding the eggs, add the dry ingredients and buttermilk to the mixture. Finally, stir in some pecans, dried cranberries, and orange zest. Pour the batter into a tube pan and bake. Once the cake is done, you are going to pour a quick orange glaze over the warm cake and let the cake stay in the pan overnight before serving.The original recipe used chopped dates instead of dried cranberries. I think the cake would be delicious with chopped dates. Let me know if you give it a try!
Tips for Making Orange Cranberry Cake from Scratch:
- Have all ingredients at room temperature including buttermilk and eggs
- Use a KitchenAid stand mixer for easy preparation
- Use a Microplane zester to zest the oranges
- Grease and flour a 16-cup 10-inch tube pan; can also use cooking spray with flour
- If you use a Bundt Pan instead of a tube pan, you may have leftover batter. Leave at least an inch of the pan unfilled so the cake can expand when baking.
- Can bake the cake in loaf pans or mini loaf pans for gift giving.
Orange Cranberry Cake is Perfect for the Holidays
This Orange Cranberry Cake is a MUST for the holidays. It is a tried and true recipe that is guaranteed to please. Garnish the cake with some fresh rosemary and cranberries for a festive centerpiece. We all know you can't have just ONE dessert for the holiday meal, so here are a few of our favorite dessert recipes from the blog that go great with this delicious Orange Cranberry Cake:
quick, easy, simple, best, thanksgiving, for a crowd, make-ahead, in advance, christmas, dates, buttermilk, bundt, tube pan, scratch, vintage
Side Dish
American
Yield: 1 10-inch cake
Orange Cranberry Cake Recipe
prep time: 15 minscook time: 1 hour 30 mins total time: 1 hour 40 mins
Orange Cranberry Cake - this vintage cake recipe perfect for the holidays! Made from scratch and loaded with dried cranberries, orange zest, and pecans. Makes a great homemade gift too! Butter, sugar, eggs, flour, buttermilk, baking soda, salt, pecans, dried cranberries, and orange zest. Top the warm cake with a quick orange glaze and cool. Can substitute chopped dates for the cranberries. This cake is seriously DELICIOUS! #cake #cranberry #orange #fruitcake #thanksgiving #christmas
ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 cup buttermilk
- 1-1/2 tsp baking soda
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1-1/2 cups dried cranberries
- zest of 2 oranges
Glaze
- 3/4 cup sugar
- juice of 1-1/2 oranges
- 2 Tbsp orange zest
instructions:
- Preheat oven to 300ºF. Grease and flour a 10-inch tube pan. Set aside.
- In the bowl of an electric stand mixer, cream together butter and 1 cup sugar. Add eggs one at a time.
- Add soda to buttermilk and stir. Add dry ingredients to butter/sugar mixture, alternately with buttermilk.
- Stir in dried cranberries, zest of 2 oranges, pecans, and vanilla, blending well.
- Bake for 1-1/2 hours, until a toothpick comes out clean. Remove from oven.
- In a small saucepan combine 3/4 cup sugar, orange juice, and remaining orange zest. Cook on medium heat just until sugar dissolves.
- While the cake is warm, pour the glaze over cake while still in the pan. Let sit overnight before taking out and serving.
NOTES:
Can substitute chopped dates for dried cranberries.
All images and text ©Plain Chicken, Inc.
MORE CAKE RECIPES:
Poppy Seed Coconut Cake
Chocolate Bourbon Pound Cake
Lemon Sour Cream Pound Cake
Butterfinger Pound Cake
Buttermilk Pound Cake
RECOMMENDED PRODUCTS:
KitchenAid stand mixer
Microplane zester
16-cup 10-inch tube pan
Bundt Pan
Loaf Pans
Mini Loaf Pans
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