A deliciously moist and fluffy orange infused cake stuffed with dried cranberries.
If you are tired of simple dry fruit cake, today’s your day. And if you’re not tire of simple dry fruit cake, stick around because this Orange Cranberry Cake is a must make.
This Orange Cranberry Cake is a perfect tea time treat all year around. It’s Incredibly moist and fluffy, flavored with orange juice and cranberries.
There are lots of irresistible and delicious flavor combinations but there’s this duo that can be make any time of the year.
Cranberries are an addition and I bet you use them once and will never stop putting them in your desserts.
Ingredients
- 215 gm or 2 cups Refined Flour / Whole Wheat Flour
- 1 tbsp Cornflour
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- Salt a Pinch
- 150 gm or 3/4 cup Castor Sugar
- 1/2 cup Dried Cranberries
- 1/4 cup Walnuts
- 100 ml or 1/2 cup Refined Oil
- 200 ml or 1 cup Milk
- 1 tsp Vanilla Essence
- 1/2 tsp Orange Essence
- 50 ml or 1/2 cup Orange Juice fresh Orange / canned
- Orange Zest from 1 Orange
- 1/4 cup Tutty Frutty (optional)
Method
- Preheat the oven @150 degrees. Grease a rectangular 8 x 12 cake pan or 9 inches round pan and dust it with flour and place butter paper/parchment paper at the bottom of the cake pan.
- Sieve wheat flour, corn flour, salt, baking powder and baking soda 3 to 4 times.
- Take chopped cranberries and walnuts in a seperate bowl and dust them with 1 tbsp of flour mixture( so that when mixed with the batter it will not sink and settle down in the bottom of the pan while baking ,)and keep it aside.
- In a mixing bowl add milk and sugar. Beat for just 2 minutes and add oil to it and mix, now add orange juice and mix.
- Stir in the flour mixture in 3 to 4 batches along with essence and orange zest, do not over mix. ( use hand whisk to mix the batter not electric mixer)
- Now add the cranberries and walnuts into the batter and fold with spatula.
- Pour the batter into the prepared cake pan, place it in the middle rack and bake it for 30-35 mins. Test with a skewer, take out of the oven if the skewer comes out clean. If it doesn’t bake for another 5 minutes. Kindly adjust the temperature and timer as per your oven settings.
- Remove from the oven and cool well on a wire rack before slicing the cake.
Notes :
Leftovers can be stored, covered, in the fridge for up to 2 – 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.
If you make any of these recipes or the Orange Cranberry Cake recipe, don’t forget to tag me on my instagram @karansbakehouse and use the hashtag #karansbakehouse. Happy baking!
Karan's Bake House 