Cranberry Orange Cake
Servings: 16
Ingredients
For the cake:
- ¾ cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- zest from 1 orange
- 1 tsp vanilla extract
- ¾ cup whole milk + 1 tbsp lemon juice
- ½ tsp salt
- 2 tsp baking powder
- 2½ cups all-purpose flour
- 2 cups fresh or frozen cranberries — do not thaw, if using frozen
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- 1/4 tsp orange zest
Instructions
For the cake:
- Preheat oven to 350 F (177 C) or 160 C with a fan. Grease and flour bundt cake pan and set aside.
- In the bowl of a stand mixer beat the eggs and sugar for 3-4 minutes.
- Add oil and beat to combine.
- In a bowl combine salt, flour and baking powder.
- Add dry ingredients, alternatively with the buttermilk to the butter/sugar/egg mixture.
- Next add orange zest. Toss cranberries in 2 tbsp flour. Carefully fold in cranberries.
- Transfer to bundt cake pan and bake for 50-60 minutes or until toothpick inserted comes out clean. Let it cool inside the pan for 20 minutes then transfer to a cooling rack to cool completely.
For the glaze:
- In a bowl combine the orange juice, orange zest and powder sugar.
- Pour on top of the cake.