Description
A festive and moist holiday cake with tart cranberries, buttery crumb, and a glossy orange-vanilla glaze, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1 orange (about 1 tbsp)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil (or melted butter)
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/2 cup (120 ml) buttermilk
- 1 tsp vanilla extract
- 2 cups (200 g) fresh or frozen cranberries
- 2 tbsp all-purpose flour (to toss cranberries)
- Optional: 1/2 cup chopped walnuts or pecans
- 1 1/2 cups (180 g) powdered sugar, sifted (for glaze)
- 2–3 tbsp freshly squeezed orange juice (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
- Optional decoration: Sugared cranberries, rosemary sprigs, powdered sugar dusting, chopped pistachios or toasted almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or line and butter two 8-inch round pans.
- If using frozen cranberries, leave them in the freezer. Toss cranberries with 2 tbsp of flour and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add orange zest.
- In another bowl, whisk granulated and brown sugars with eggs until thickened (around 1-2 minutes).
- Add oil, sour cream, buttermilk, and vanilla. Mix to combine without overmixing.
- Fold dry ingredients into the wet in two additions until just combined. Gently fold in cranberries and optional nuts.
- Transfer batter to prepared pan(s). Bake for 45–55 minutes for Bundt or 30–35 for 8-inch rounds.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar, orange juice, vanilla, and salt until pourable but thick. Drizzle over cooled cake.
- Decorate with sugared cranberries and rosemary sprigs if desired.
Notes
For even layers, divide batter using a digital scale. Use frozen cranberries unthawed to prevent bleeding.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Cranberry cake, holiday dessert, festive cake, Christmas cake, delicious cake