Description
Ina Garten’s cranberry orange cake delivers a perfect balance of tart and sweet flavors. Seasonal ingredients shine in this elegant dessert that brings warmth and sophistication to holiday gatherings.
Ingredients
Scale
- 4 large eggs
- 2 cups / 400g white sugar
- 1 cup / 240ml vegetable oil
- 1 ½ cups / 150g fresh cranberries
- 3 cups / 375g all-purpose flour
- ⅔ cup / 160ml orange juice
- 2 ½ tsps vanilla extract
- 1 tbsp / 15g baking powder
- Zest of 1 orange
- ½ tsp / 3g salt
Instructions
- Preheat and Prepare: Set oven to 350°F / 175°C and thoroughly spray a 10-inch Bundt pan with nonstick cooking spray, ensuring complete coverage to prevent sticking.
- Mix Dry Components: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and baking powder until uniformly blended, creating a solid foundation for the cake.
- Combine Wet Ingredients: Add vegetable oil, eggs, orange juice, vanilla extract, and salt to the dry mixture. Utilize an electric mixer to create a silky, homogeneous batter with a consistent texture.
- Incorporate Fruit Elements: Delicately fold fresh cranberries and orange zest into the batter, distributing them evenly to guarantee a balanced flavor profile throughout the cake.
- Bake and Monitor: Pour the batter into the prepared Bundt pan, smoothing the surface for even baking. Place in preheated oven and bake for 55-65 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
- Cool and Release: After baking, let the cake rest in the pan for 15 minutes to stabilize its structure. Carefully invert onto a wire cooling rack and allow to cool completely for approximately 1 hour before serving.
Notes
- Zest Matters: Use fresh orange zest to maximize citrusy aroma and intensify the cake’s bright, tangy flavor profile.
- Cranberry Distribution: Toss cranberries in a light dusting of flour before folding into batter to prevent sinking and ensure even suspension throughout the cake.
- Moisture Magic: Check cake doneness precisely at 55 minutes to maintain the cake’s signature tenderness and prevent potential dryness.
- Cooling Technique: Allow cake to rest in pan for exactly 15 minutes before inverting, which helps prevent structural breakdown and ensures clean release from the Bundt pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 440
- Sugar: 50g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg