Making this Cranberry Orange Cake
I was craving something sweet earlier and have been on a major citrus kick lately – we experimented with some lemon white chocolate cookies over the weekend that still need to be tested one final time and then posted.
There has been an unopened container of ricotta cheese sitting in the fridge for at least a month, possibly longer. I figured it was time to use it up for something before it expired.
This Orange Cranberry Cake was so moist with a delicate citrus tang.
60 minutes did it for me with the baking time. I think it was slightly too much batter for my particular bundt pan (see second photo) because there was no hole through the middle, rather a dip and then it sealed itself off.
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Tools Needed to Make this Cranberry Orange Cake
- Measuring Cups and Spoons – to measure the dry and wet ingredients.
- Large Bowl – to sift the dry ingredients together.
- Stand Mixer with Paddle Attachment – to prepare the batter for the cranberry orange bundt cake.
- Spatula – to scrape the sides of the bowl as you prepare the batter.
- Bundt Pan – to bake the cranberry orange cake in.
- Small Bowl – to make the simple orange glaze in.
- Whisk – to combine the ingredients for the simple glaze.
- Cooling Rack – a wire rack works great to cool the baked bundt cake.
Ingredients in this Cranberry Orange Cake Recipe
- All-Purpose Four
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Butter
- Vanilla Extract
- Large Eggs
- Ricotta Cheese
- Fresh Orange Juice
- Orange Zest
- Fresh Cranberries
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Try this Cranberry Orange Cake!
Next time you’re looking for the perfect cake to make during the holiday season, give this Delicious Cranberry Orange Bundt Cake a try!
Did the holiday flavors of this cake get rave reviews from friends and family? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this festive bundt cake!
More Cranberry Orange Recipes
Cranberry Butter is a delicious accompaniment to toast or biscuits and is a great way to use up leftover cranberry sauce! You’ll love how tasty this whipped cranberry butter is and how easy the recipe is.
Cranberry Orange Scones are studded with tart cranberries and flavored with orange juice and zest; this recipe is a great make-ahead holiday breakfast idea!
This Cranberry Orange Walnut Relish is so easy to make and will definitely become a staple at your Thanksgiving table.
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Orange Ricotta Bundt Cake
Ricotta doesn't have to be only for lasagna! It lends a really great texture to this bundt cake, which is flavored with the classic combination of cranberry and orange.
Ingredients
- 3 c flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 c sugar
- 3/4 c butter, softened
- 1/2 tsp vanilla
- 3 eggs
- 1 1/2 c ricotta cheese
- juice of 3 oranges
- zest of 3 oranges
- 1 1/2 c fresh cranberries, coarsely chopped
- 3/4 c powdered sugar
- 1 1/2 Tbs orange juice
Instructions
- Heat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and orange zest; set aside.
- Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in orange juice.
- Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread 1/3 of batter into the pan, then sprinkle with 1/2 of cranberries; repeat until all the batter and cranberries are used.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Cool 30 minutes in pan on wire rack.
- Remove from pan to wire rack, cool. In a small bowl, combine powdered sugar and orange juice. Stir until it becomes a smooth glaze. Drizzle glaze over cooled cake.
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Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 341Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 388mgCarbohydrates 53gFiber 2gSugar 31gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
wendy
Monday 26th of December 2022
I tried the cake and it was amazing. We did have left overs, and I didn't put them in the fridge, the next day there was something oddly blue near my cranberries :( So if you have left overs put them in the fridge it was so depressing.
Katie
Thursday 29th of December 2022
If you eat it within a day or two it should be fine. Cranberries will bleed into the batter and cause it to look blue. Of course, if you're ever in doubt it is always safer to throw it out.
Ruth Urban
Wednesday 7th of December 2022
The cake recipe is excellent. I made a few minor adjustments. I used chopped craisins (dried cranberries) and soaked them in the juice of one orange while preparing the rest of the cake ingredients. I drained the juice out before using. Then used them just like you called for in the recipe. I also put approx 1 cup of roasted, salted and rough chopped pistachio nuts in the bottom of the Bundt pan before filling with the batter. The cake came out delicious. We will definitely make it again.
Katie
Thursday 8th of December 2022
Sounds amazing!! I love the idea of adding pistachios!
Heather Myers
Sunday 6th of December 2020
This is fabulous! Moist & yummy , I threw Some blueberries into the mix & wow !
Katie
Monday 7th of December 2020
So glad you liked it!
Jeanine
Monday 6th of December 2010
I was looking for a recipe just like this! I can't wait to try it :)
Liz
Tuesday 28th of September 2010
This is a new favorite for me!