This is a festive-looking delicious cake that starts with a cake mix for speedy preparation. I keep bags of cranberries on hand in the freezer for recipes such as this. And, because of the fruit, this could easily pass for a coffeecake too! (This recipe originally called for dried cranberries. I like fresh so much that I used them; but you could easily use dried with good results.)
Start by combining the cake mix, orange juice,
oil,
eggs and sugar
in a large mixing bowl. Beat on low for 1 minute, then scrape down the sides of the bowl to make sure that all the ingredients get incorporated.
Now beat on medium for 2 minutes, scraping the sides occasionally. Fold in the cranberries
and then the orange zest.
Pour the cake batter into a greased and floured bundt pan.
Bake the cake at 350 for 45 to 47 minutes, just until it starts to pull away from the edges of the pan and is golden brown. Cool in the pan on a wire rack for 20 minutes, then carefully run a knife around the edge of the pan, and then invert the pan to remove the cake. Return the cake to the wire rack to cool completely.
While the cake cools, you can make the glaze. Combine the powdered sugar and orange juice in a small bowl,
and stir until smooth. When the cake is cool, place it on a serving platter and then drizzle the glaze over the top of the cake,
letting it run down the sides until the cake is covered.
For garnish, peel thin strips of orange zest from the orange,
and decorate the top of the cake with them.
You can store the cake, covered, at room temperature for about a week, or you can freeze it whole or sliced (wrapped in aluminum foil) for up to 6 months.
Get more inspiration at Mouthwatering Monday , Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, What's Cooking Wednesday.
Cranberry Orange Cake
Cake:
1 package yellow cake mix with pudding included
1 cup orange juice
1/2 cup vegetable oil
1/4 cup sugar
4 eggs
1 cup chopped cranberries, fresh or dried
1 Tbsp. grated orange zest
Glaze:
1 cup powdered sugar
3 Tbsp. orange juice
10 to 15 long thin strips of fresh orange zest for garnish
Combine the cake mix, orange juice, oil, sugar and eggs in a large mixing bowl and beat on low for one minute to incorporate all ingredients. Scrape down the sides of the bowl, then beat on medium for 2 minutes, scraping down the sides of the bowl again if necessary. The batter will be thick and well blended. Fold in the cranberries and the orange zest.
Pour the batter into a greased and floured bundt pan. Bake at 350 for 45 to 47 minutes, until the cake is golden brown and starts to pull away from the sides of the pan. Remove the cake from the oven and allow to cool in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan and then invert the cake onto the wire rack to cool completely, about another 30 minutes.
Meanwhile, prepare the glaze by combining the powdered sugar and orange juice in a small bowl and stirring until smooth. When the cake is cool, place it on a serving plate and pour the glaze over the top, letting it run down the sides of the cake. Decorate the top of the cake with the slices of orange zest.
Store, covered, at room temperature for a week or freeze the cake, wrapped in aluminum foil, for up to 6 weeks. Serves 16.
This is a festive-looking delicious cake that starts with a cake mix for speedy preparation. I keep bags of cranberries on hand in the freezer for recipes such as this. And, because of the fruit, this could easily pass for a coffeecake too! (This recipe originally called for dried cranberries. I like fresh so much that I used them; but you could easily use dried with good results.)
Start by combining the cake mix, orange juice,
oil,
eggs and sugar
in a large mixing bowl. Beat on low for 1 minute, then scrape down the sides of the bowl to make sure that all the ingredients get incorporated.
Now beat on medium for 2 minutes, scraping the sides occasionally. Fold in the cranberries
and then the orange zest.
Pour the cake batter into a greased and floured bundt pan.
Bake the cake at 350 for 45 to 47 minutes, just until it starts to pull away from the edges of the pan and is golden brown. Cool in the pan on a wire rack for 20 minutes, then carefully run a knife around the edge of the pan, and then invert the pan to remove the cake. Return the cake to the wire rack to cool completely.
While the cake cools, you can make the glaze. Combine the powdered sugar and orange juice in a small bowl,
and stir until smooth. When the cake is cool, place it on a serving platter and then drizzle the glaze over the top of the cake,
letting it run down the sides until the cake is covered.
For garnish, peel thin strips of orange zest from the orange,
and decorate the top of the cake with them.
You can store the cake, covered, at room temperature for about a week, or you can freeze it whole or sliced (wrapped in aluminum foil) for up to 6 months.
Get more inspiration at Mouthwatering Monday , Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, What's Cooking Wednesday.
Cranberry Orange Cake
Cake:
1 package yellow cake mix with pudding included
1 cup orange juice
1/2 cup vegetable oil
1/4 cup sugar
4 eggs
1 cup chopped cranberries, fresh or dried
1 Tbsp. grated orange zest
Glaze:
1 cup powdered sugar
3 Tbsp. orange juice
10 to 15 long thin strips of fresh orange zest for garnish
Combine the cake mix, orange juice, oil, sugar and eggs in a large mixing bowl and beat on low for one minute to incorporate all ingredients. Scrape down the sides of the bowl, then beat on medium for 2 minutes, scraping down the sides of the bowl again if necessary. The batter will be thick and well blended. Fold in the cranberries and the orange zest.
Pour the batter into a greased and floured bundt pan. Bake at 350 for 45 to 47 minutes, until the cake is golden brown and starts to pull away from the sides of the pan. Remove the cake from the oven and allow to cool in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan and then invert the cake onto the wire rack to cool completely, about another 30 minutes.
Meanwhile, prepare the glaze by combining the powdered sugar and orange juice in a small bowl and stirring until smooth. When the cake is cool, place it on a serving plate and pour the glaze over the top, letting it run down the sides of the cake. Decorate the top of the cake with the slices of orange zest.
Store, covered, at room temperature for a week or freeze the cake, wrapped in aluminum foil, for up to 6 weeks. Serves 16.
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