A Cranberry Orange Cake With Orange Buttercream Frosting And Sugared Cranberries


Beautiful, delicious, with a longing for the holiday, this cake is all about celebrating! Inspired from a tweet last week, this is my version of using cranberries in a cake.  Found at another cake blog, taste and tell, this recipe was for the making of cupcakes.  I just doubled and a fabulous cake was born. The sugared cranberries are a magnificent addition!  Great for a winter wedding or holiday get together, this cake is going to become a classic in my household.   Happy baking!

Note:  You will want to start the sugared cranberries the night before.


For The Sugared Cranberries:

1   cup granulated sugar (I used organic cane sugar)

1   cup water

1   cup fresh cranberries

1/2   cup superfine sugar for coating (I used organic cane sugar)


For The Cake:

3   cups all-purpose flour

4   teaspoons baking powder

1   teaspoon salt (I use pink himalayan)

2   cups granulated sugar (I use organic cane sugar)

1   cup unsalted butter, softened

4   eggs

Zest of 2 oranges

1 1/2   cups buttermilk

1 to 2   teaspoons pure orange extract

1 1/2   cups fresh cranberries, finely chopped


For The Frosting:

4   cups confectioner’s sugar

1   cup butter, softened

2 – 4   Tablespoons heavy cream (you can use milk)

1 – 2   teaspoons pure orange extract



For The Sugared Cranberries:

  1.  Combine sugar and water, heating until sugar is dissolved.
  2.  Remove from heat and let cool a bit.  You do not want the cranberries to pop when  added.
  3.  Add cranberries to syrup and let soak overnight.
  4.  Drain and roll cranberries in the superfine sugar.  I use the drained syrup for  brushing  between  the cake layers and then store it in the refrigerator for use in  drinks.

For The Cake:

  1.  Grease and flour two 8″ cake pans.
  2.  Combine the flour, baking powder, and salt in a bowl, set aside.
  3.  Cream together butter and sugar.
  4.  Add the eggs, one at a time, beating well each time.
  5.  Add the zest and mix.
  6.  Add buttermilk and flour mixture, alternating between the two until well combined.
  7.  Add the orange extract and cranberries, mixing well.
  8.  Divide batter evenly between the two cake pans.  Bake at 350 degrees for 25 – 35  minutes,  or  when inserted, a cake tester comes out clean.
  9.  Remove from oven, let cool a bit before turning them out onto a cooling rack.
  10.  Cool completely before frosting.

For The Frosting:

  1.  Whip the confectioner’s sugar and butter until combined.
  2.  Add the heavy cream one Tablespoon at a time until desired consistency is  reached.
  3.  Add the orange extract and whip for a minute or two.
  4.  Brush in between layers with the cranberry syrup.
  5.  Frost to your heart’s content, decorating with the sugared cranberries.

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