Desserts Recipes

Cranberry Orange Cake

Cranberry Orange Cake

Great cake. I have made several of them. Easy, great-tasting and everyone has been very impressed. Last time I made it instead of the orange sauce.

I made a glaze of orange juice and powdered sugar and poured on a warm cake. We really liked it that way.

This is the best cake my husband and I have ever had. It tastes so fresh and so Christmasy! All the flavors complement each other perfectly. The end result is well worth the effort!

Our favorite cake. I did add the zest of the entire orange and used the juice too. I also added chopped walnuts into the bundt pan before adding the cake mix.

Made a simple powdered sugar and orange juice glaze. Very fresh, moist, and light, perfect for spring.


1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup of sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk, or orange juice


Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan.

Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turns a lemon color, about 4 – 5 minutes.

Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt, and baking powder.

When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let the pan sit for 5 minutes after you take the cake out of the oven.

Turn over cake into a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of the cake.


I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me.

For the cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools.

The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar is in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Craisins instead for a sweeter cake.

And Enjoy…!

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