Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and orange juice.
- Alternate adding the dry ingredients and milk to the batter, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold the cranberries into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar, orange juice, and zest. Drizzle over the cooled cake before serving.
Notes
Toss the cranberries with 1 tablespoon of flour before folding them into the batter to help prevent sinking.
Frozen cranberries can be used directly from the freezer without thawing.
For extra orange flavor, add an additional teaspoon of orange zest to the glaze.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake freezes well for up to 2 months when tightly wrapped.
Frozen cranberries can be used directly from the freezer without thawing.
For extra orange flavor, add an additional teaspoon of orange zest to the glaze.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake freezes well for up to 2 months when tightly wrapped.