Ina Garten’s Cranberry Orange Cake is made with all-purpose flour, white sugar, vegetable oil, eggs, orange juice, baking powder, vanilla extract, salt, fresh cranberries, and orange zest. This delicious Cranberry Orange Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 12 people.
🧡 Why You’ll Love This Cranberry Orange Cake Recipe:
- Sweet and Tart Together: The mix of orange and cranberries gives this cake a fresh and yummy flavor.
- Soft and Moist: This cake stays soft and moist because of the oil and eggs, making it super tasty.
- Easy Ingredients, Great Cake: You only need simple things from your kitchen to make this cake, but it tastes amazing.
- Perfect for Any Time: Whether it’s for a party or just with a cup of tea, this cake works for any time.
- Simple to Make: The steps are easy to follow, so even if you’re new to baking, you can make this cake perfectly.
🍊 Ina Garten Cranberry Orange Cake Ingredients:
- 3 cups / 375g all-purpose flour
- 2 cups / 400g white sugar
- 1 cup / 240ml vegetable oil
- 4 large eggs
- â…” cup / 160ml orange juice
- 1 tablespoon / 15g baking powder
- 2 ½ teaspoons vanilla extract
- ½ teaspoon / 3g salt
- 1 ½ cups / 150g fresh cranberries
- Zest of 1 orange
🥮How To Make Ina Garten Cranberry Orange Cake?
- Preheat & Prep the Pan: Preheat your oven to 350°F / 175°C. Grease a 10-inch (25cm) Bundt pan with nonstick spray.
- Mix the Batter: In a large bowl, combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt. Beat with an electric mixer until thoroughly incorporated. Gently fold in the fresh cranberries and orange zest.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cake rest in the pan for 15 minutes, then invert it onto a wire rack to cool for 1 hour before serving.
đź’ Recipe Tips:
- Use Fresh Cranberries: Fresh cranberries taste the best. If you use frozen ones, don’t let them thaw before adding to the mix.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing can make the cake heavy and not as soft.
- Zest the Orange First: It’s easier to get the zest off the orange before you cut and juice it. Only zest the orange skin, not the white part underneath.
- Grease the Pan Well: Cover every part of the pan with nonstick spray to keep the cake from sticking and breaking when you take it out.
- Let the Cake Cool Before Cutting: Wait for the cake to cool down completely before cutting it. This will help the cake stay together and make slicing easier.
🍨 What To Serve With Cranberry Orange Cake?
This moist and flavorful Cranberry Orange Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce. It can also be served alongside a cup of hot tea, fresh berries, or a slice of sharp cheddar cheese for a delicious dessert or afternoon treat.
🎚 How To Store Leftovers?
- Refrigerate: First, let the leftover Cranberry Orange Cake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the cake to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To thaw, move the cake to the refrigerator overnight before serving.
FAQ’S
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries instead of fresh, but it’s best to soak them in orange juice or warm water for about 15 minutes before adding them to the batter. This will rehydrate the dried cranberries, ensuring they don’t become too dry in the cake, though the flavor will be slightly different.
What should I do if my cake sticks to the Bundt pan?
If your cake sticks to the Bundt pan, first ensure you greased the pan well with nonstick spray. If it still sticks, gently run a knife around the edges and lightly tap the pan on a counter to help release it. Cooling the cake for 15 minutes before inverting can also help.
How can I prevent the cranberries from sinking to the bottom?
To prevent cranberries from sinking to the bottom of your cake, toss them in a small amount of flour before folding them into the batter. This helps the cranberries stay suspended throughout the cake, ensuring even distribution.
What can I do if the cake is too sweet?
If your cake is too sweet, you can reduce the sugar by 1/4 cup in the recipe. The tartness of the cranberries will still shine through, balancing the overall flavor without compromising the cake’s texture.
Ina Garten Cranberry Orange Cake Nutrition Facts
Serving Size: 1 slice (100g)
- Calories: 388
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: Not provided
- Total Carbohydrate: 53g
- Dietary Fiber: 3g
- Sugars: 41g
- Protein: 4g
More Ina Garten Recipe:
- Ina Garten Fig And Ricotta Cake
- Ina Garten Mocha Icebox Cake Recipe
- Ina Garten Hummingbird Cake
- Ina Garten Easy Cranberry And Apple Cake
- Ina Garten Devils Food Cake
Ina Garten Cranberry Orange Cake
Description
Ina Garten’s Cranberry Orange Cake is made with all-purpose flour, white sugar, vegetable oil, eggs, orange juice, baking powder, vanilla extract, salt, fresh cranberries, and orange zest. This delicious Cranberry Orange Cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat & Prep the Pan: Preheat your oven to 350°F / 175°C. Grease a 10-inch (25cm) Bundt pan with nonstick spray.
- Mix the Batter: In a large bowl, combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt. Beat with an electric mixer until thoroughly incorporated. Gently fold in the fresh cranberries and orange zest.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cake rest in the pan for 15 minutes, then invert it onto a wire rack to cool for 1 hour before serving.
Notes
- Use Fresh Cranberries: Fresh cranberries taste the best. If you use frozen ones, don’t let them thaw before adding to the mix.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing can make the cake heavy and not as soft.
- Zest the Orange First: It’s easier to get the zest off the orange before you cut and juice it. Only zest the orange skin, not the white part underneath.
- Grease the Pan Well: Cover every part of the pan with nonstick spray to keep the cake from sticking and breaking when you take it out.
- Let the Cake Cool Before Cutting: Wait for the cake to cool down completely before cutting it. This will help the cake stay together and make slicing easier.