Earlier this week I baked Orange and Date muffins. I kept veering towards the classic orange and cranberry combination, but resisted; using just dates and walnuts as the recipe demanded. But once a fire is sparked, there is no stopping is there? I just had to use the orange and cranberry combo, so I went ahead and baked us a cake.
It’s a classic pairing that you can’t go wrong with. The recipe I chose originally calls for orange and dates. Only this time I changed it to cranberries. This recipe from The Pastry Queen is perfect, one that does not need to be modified in any way except switching dates with cranberries.
I particularly love the glaze. Using freshly squeezed orange juice is key for it adds a sharp zing. This cake was a perfect finish off to my week long wait for cranberry and orange in a simple dessert.
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large egg
- Zest of 1 medium orange
- 1 tsp. vanilla
- 2 cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- ⅔ cup buttermilk
- 1 cup dried cranberries
- 1 cup powder sugar
- ½ cup freshly squeezed orange juice
- 1 Tbsp. grated orange zest
- Preheat oven to 350F. Lightly grease and flour a 12 cup Bundt pan.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, cream the butter and sugar on medium-high speed about 2 minutes, until fluffy.
- Add the eggs all at once and continue creaming for one minute.
- Add the orange zest and vanilla; beat until combined.
- Add about half the flour and mix on medium-low speed until just combined.
- Add the buttermilk and mix on medium-low speed until just combined.
- Add the rest of the flour and mix until just combined.
- Gently stir in the cranberries.
- Spoon the batter evenly into the pan. Bake for 40-45 minutes.
- Let cake cool in the pan about 10 minutes. Invert it onto a rack and cool at least 20 minutes before glazing.
- Combine all the ingredients together and whisk until it becomes a creamy orange color.
- Pour glaze over cake. Serve at room temperature.