Orange-Cranberry Glazed Cake
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 1cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
- 3cups/360 grams all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 1½cups/297 grams granulated sugar
- 4large eggs (3 whole and 1 separated)
- 2medium to large navel oranges
- 1¼cups/160 grams dried cranberries
- ¼cup lemon juice (from 1 lemon)
- 3 to 3½cups/340 to 397 grams confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
472 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 68 grams sugars; 6 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
- Step 2
Sift together flour, baking powder, baking soda and salt.
- Step 3
Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
- Step 4
Zest the oranges, then juice them, adding both the zest and ¾ cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
- Step 5
Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
- Step 6
While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and ¼ cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
- Step 7
Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.
Private Notes
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Cooking Notes
Clancy
This was a success with the family. I made a few adjustments:
-- Used three blood oranges instead of two navels
-- Added a half cup of dried cherries, microwaved with a glug of port
-- Added a cup of raw pistachios
-- Reduced the sugar in the glaze to two cups and doubled the lemon
Helou
I will certainly make this cake for Thanksgiving. Nevertheless, I am mystified why this (and various other) recipes suggest using naval oranges rather than delicious, sweeter, juice oranges. I get that naval oranges are "prettier," easy to peel, and don't squirt juice in your eye. But for a recipe like this, where it's rich orange flavor you want, Florida juice oranges seem to be the way to go.
Johanna Kobran
I used fresh cranberries which were a good contrast to the sweet dough. Looked great and people loved it. Making it for Thanksgiving eve dinner.
Will
Question: Could (or how could) fresh or frozen cranberries be substituted for the dried cranberries? My mom used to make a cranberry-orange-cheddar loaf that this recipe just called to mind - back in the days before dried cranberries were so common.
Elaine
This is a fabulous cake. But it doesn't need the glaze. I just dusted it with icing sugar.
Helou
I think what I'd do is to plump up the dried berries in hat water before using, just as I would do with the raisins called for in the original.
Omer
I found it was too sweet, 1 cup of sugar (or 1 1/4) would have been also sufficient. Also, glazing wasn't necessary in my opinion, it made the cake way too sweet.
I use other orange I had at home and it came as good.
Good cake, I will try making it differently next time.
Mike
I have made this twice and everyone loves it. However, i don't understand the ingredients for the glaze - both times there has been way too much (starting out with 3 cups of powdered sugar and the lemon and orange juice). It does not look like the photo (maybe it would if I used 5 cups of sugar!), and most of it is left over; you could never put all of that on the cake. Next time I'll start with one cup of sugar and a little bit of the juices and egg white.
Marina Heidman
you can use fresh or frozen cranberries and add some tartness to the sweet OJ
john farago
i'm not sure i'd plump the cranberries first (i didn't); part of what makes this recipe distinctive is having the cranberries (or raisins) absorb moisture from the batter as it bakes; they come out very moist and the cake on the dry side initially (it gets more moist over several days if allowed to stand loosely covered); that crumb and texture is very characteristic off Central European baking from the early 20th Century and is different from contemporary Bundt or sponge cakes
Elizabeth Rich
Why not use fresh cranberries. The dried ones are yucky.
David Look
From Joan: You can freeze ahead and serve on Thursday.
Nina
My niece & I used this recipe only for the glaze...which turned out wonderfully.
Used: 3 c powdered sugar, 1/4 c lemon juice, 1 egg white (small egg), zest of 2 lemons. Mixed all, saving enough zest to sprinkle on top after cake was iced. Took about half hour for icing to "dry".
Ginna
Made this cake, and it turned out perfect. The aroma that emits while this delicious cake is baking is absolutely intoxicating. This one's a keeper......Will definitely be making this cake again and again.
M.C.
I made this for coffee hour at church and it was a hit. I live above 4500 feet, so I increased the liquid by about 1/4 cup and reduced the baking powder and baking
moncprov
Have made this three times. Always a big hit. REduced sugar to 1 1/4 C each time. Used 2 C frozen crans once, 1 1/2 C frozen plus 1/2 dried another and 2C frozen plus 1/2 C dried the third time. Mixing them up adds some variety to the slices. Glaze is optional (2 cups confectioners sugar plus 1/4 fresh strained lemon juice). Have baked this in a bundt pan X2 and split into two small angel food pans once. Baking times at 345 were 50-55 for bundt pan and 47 min for small angel food pans.
Suzaan, NYC
Subbed olive oil for butter. Doubled juice and boiled it down to half. Cool it in fridge before using. The flavor will intensify but also sweetness, so decrease by a couple of T the sugar in the recipe (I use half to 3/4 of what the recipe calls for to begin with). Soaked dried cranberries in cider overnight, so decrease juice by 2 T. Save drained cider to boil down for NYT cider doughnuts. Dot frosted top with cranberries then sprinkle with green sugar for holiday wreath. Compliments!
Joye
After reading the other notes, I halved the powdered sugar and it was still plenty sweet. It never quite glazed the cake in a visible way..perhaps that is why thy want more sugar? It was very good and I probably could have gone down to 3/4 cup. I did use sweetened dried cranberries and would love to try it with unsweetened next time. Overall, very good and with minor tweaks could keep getting better.
Lynn
Somwhat dry, but good texture, great flavor. Cranberries ended up all in bottom (top when flipped) of cake. Would have been better if dispersed throughout. The glaze is delicious!
thesheck
Made this Gluten free using King Arthur’s 1:1. Added a third orange’s zest and a drop of orange essential oil. Rave reviews. Will make it again, for sure.
Anne
I halved the recipe and used a 9 inch round baking pan, 30 min at 350 - it turned out perfect. I also skipped the dried cranberries and instead used a handful of minced rosemary as the second flavor (inspired by Yotam Ottolenghi's Rosemary, Olive Oil, and Orange Cake), since I had some rosemary I wanted to use up. This cake is delightfully citrusy.
Bundt curious
Skip the glaze!
Dee from NJ
Loved this cake. I poured the batter into mini a Bundt cake pan and got 6 small cakes from it. They were moist and very flavorful. Loved them. The icing was a little thick and super sweet. Would lighten up on the sugar in the icing next time - but we all loved it.
Emma S
Good flavor but dry
durham cook
This came out super dry. Not sure what I did wrong but won’t make again.
cjs
Less icing. And less liquid to sugar needed. Would start with one cup of powdered sugar and add lemon juice and orange as needed to make it liquid enough to drip. Did need entire 45 minutes in spite of high altitude baking recommendations
BNTJ
350F = 176.667C
Arzu
Used oil for a fluffier cake. microwaved the cranberries in cognac. just did powdered sugar and lemon juice for icing. great.
Theresa
This cake was a big success with my book club. Next time I make it, I'll add a 1/4 teaspoon more of salt, and maybe use different oranges. I thought it needed just a tad more "zip".
Leslie
I swapped fresh cranberries for dried, and used Ener-G egg replaced to make it vegan. Delicious! Far sweet enough without the glaze.
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