Orange-Cranberry Glazed Cake
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
- 3cups/360 grams all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 1½cups/297 grams granulated sugar
- 4large eggs (3 whole and 1 separated)
- 2medium to large navel oranges
- 1¼cups/160 grams dried cranberries
- ¼cup lemon juice (from 1 lemon)
- 3 to 3½cups/340 to 397 grams confectioners’ sugar
Nutritional analysis per serving (12 servings)
472 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 68 grams sugars; 6 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
- Step 2
Sift together flour, baking powder, baking soda and salt.
- Step 3
Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
- Step 4
Zest the oranges, then juice them, adding both the zest and ¾ cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
- Step 5
Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
- Step 6
While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and ¼ cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
- Step 7
Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.
Private Notes
Comments
This was a success with the family. I made a few adjustments:
-- Used three blood oranges instead of two navels
-- Added a half cup of dried cherries, microwaved with a glug of port
-- Added a cup of raw pistachios
-- Reduced the sugar in the glaze to two cups and doubled the lemon
I will certainly make this cake for Thanksgiving. Nevertheless, I am mystified why this (and various other) recipes suggest using naval oranges rather than delicious, sweeter, juice oranges. I get that naval oranges are "prettier," easy to peel, and don't squirt juice in your eye. But for a recipe like this, where it's rich orange flavor you want, Florida juice oranges seem to be the way to go.
I used fresh cranberries which were a good contrast to the sweet dough. Looked great and people loved it. Making it for Thanksgiving eve dinner.
Made this cake and used a cream cheese glaze. Delicious. The cake was dense and on the dry side. Any suggestions on what might have happened and how to make a moister cake?
I made it with fresh chopped cranberries (didn’t have dried) and added a tablespoon frozen concentrate OJ to the fresh OJ. Delicious cake! May make it again!
This was delicious. Like others, there was alot of leftover glaze. I loved the lemon flavoring in the glaze. Will refrigerate of freeze the leftover glaze. Cake was perfectly moist. I used a William Sonoma goldpro nonstick bundt pan, and the cake easily slid out of the pan.