Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 large oranges
- 1 cup fresh or frozen cranberries, roughly chopped
- 0.5 cup orange juice
- 1 tablespoon orange liqueur (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the chopped cranberries. If using, stir in the orange liqueur.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35-45 minutes for a round cake, or 45-55 minutes for a loaf cake, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar, if desired.
Notes
- For a brighter orange flavor, you can add 1-2 tablespoons of fresh orange juice to the batter.
- If using frozen cranberries, do not thaw them before adding to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.