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Cranberry Orange Drip Cake with citrus glaze and fresh cranberries on top
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Cranberry Orange Drip Cake

A moist and tender cake with vibrant cranberries and a zesty orange glaze that transforms any gathering into a celebration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Cranberry Orange Cake, Drip Cake, Festive Cake, holiday dessert, Orange Glaze
Servings: 10 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour A soft, tender canvas for our flavors.
  • 2 1/2 teaspoons baking powder The magic that lifts this cake, creating a light texture.
  • 1/2 teaspoon salt Enhances sweetness, creating balance.
  • 1 cup unsalted butter, softened Rich and creamy, adding moisture and flavor.
  • 1 1/2 cups granulated sugar Sweetness that’s just right.
  • 4 large eggs Brings structure to our cake.
  • 1 cup whole milk Ensures a moist final product.
  • 1 tablespoon orange zest The aromatic oil bursting with citrus flavor.
  • 1/4 cup fresh orange juice Juicy and refreshing.
  • 1 teaspoon vanilla extract Adds warmth to the cake.
  • 1 cup dried cranberries Provides tartness.

Glaze Ingredients

  • 1 cup powdered sugar For silky, smooth orange glaze.
  • 2-3 tablespoons fresh orange juice For drizzle consistency.
  • Orange zest for garnish A colorful finishing touch.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.
  • Add the eggs, one at a time, beating well after each addition until the mixture is smooth and airy.
  • Mix in the orange zest, juice, and vanilla extract.
  • Gradually incorporate the dry ingredients into the buttery mixture, alternating with the whole milk.
  • Fold in the dried cranberries until evenly distributed.

Baking

  • Divide the batter evenly between prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Glazing

  • Whisk together powdered sugar and fresh orange juice until smooth for the glaze.
  • Place one cooled cake layer on a serving plate and drizzle with glaze. Top with the second cake layer and add more glaze on top.
  • Garnish with fresh orange zest.

Serving

  • Slice the Cranberry Orange Drip Cake and serve.

Notes

For best results, ensure butter is at room temperature, do not overmix, and let cake layers cool completely before glazing. Consider healthier alternatives like whole wheat flour or dairy-free milk.