Description
Ina Garten’s cranberry orange cake delivers a perfect balance of tart and sweet flavors in one delightful dessert. Zesty orange zest and plump cranberries create a moist, elegant treat that brings warmth to any winter gathering.
Ingredients
Scale
Dry Ingredients:
- 3 cups / 375g all-purpose flour
- 1 tablespoon / 15g baking powder
- ½ teaspoon / 3g salt
Main Ingredients:
- 2 cups / 400g white sugar
- 4 large eggs
- 1 cup / 240ml vegetable oil
- ⅔ cup / 160ml orange juice
Flavor Enhancers:
- 2 ½ teaspoons vanilla extract
- 1 ½ cups / 150g fresh cranberries
- Zest of 1 orange
Instructions
- Prepare the baking environment by heating the oven to 350°F / 175°C and thoroughly coating a 10-inch (25cm) Bundt pan with nonstick cooking spray, ensuring complete coverage to prevent sticking.
- In a spacious mixing bowl, combine all dry ingredients like all-purpose flour, granulated sugar, and baking powder, creating a uniform base for the cake mixture.
- Incorporate wet ingredients including vegetable oil, large eggs, freshly squeezed orange juice, pure vanilla extract, and a pinch of salt, then blend using an electric mixer until the batter achieves a smooth, consistent texture.
- Gently fold fresh cranberries and finely grated orange zest into the batter, distributing them evenly to ensure balanced flavor throughout the cake.
- Transfer the complete batter into the prepared Bundt pan, spreading it carefully to create an even surface that will promote uniform baking.
- Place the pan in the preheated oven and bake for approximately 55-65 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
- Remove the cake from the oven and allow it to rest inside the pan for 15 minutes, which helps the cake’s structure stabilize and makes removal easier.
- Carefully invert the cake onto a wire cooling rack, letting it cool completely for about 1 hour before slicing and serving to ensure optimal texture and flavor.
Notes
- Capture maximum orange flavor by zesting before cutting or juicing, targeting only the bright orange surface while avoiding the bitter white pith.
- Prevent cake density by gently mixing ingredients until just combined, stopping when no dry flour streaks remain to maintain a light, tender texture.
- Ensure smooth cake release by thoroughly coating the entire pan interior with nonstick spray or butter, paying extra attention to corners and edges.
- Select peak-season fresh cranberries for vibrant tartness, or use frozen berries directly from the freezer without thawing to maintain their shape and burst of flavor.
- Allow complete cake cooling on a wire rack before slicing, giving structural proteins time to set and preventing crumbly, messy cuts that compromise presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 33.3 g
- Sodium: 0.25 g
- Fat: 18.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.8 g
- Trans Fat: 0 g
- Carbohydrates: 49.4 g
- Fiber: 1.3 g
- Protein: 4.7 g
- Cholesterol: 70 mg