Zesty Orange Cranberry Cake with Gingery Glaze
A moist and vibrant orange cranberry cake topped with a tangy ginger-infused icing. This delightful dessert brings together the perfect balance of citrusy sweetness and warm spice, making it a showstopper for any occasion.
ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 oranges
- Juice of 1 orange (about ½ cup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- ½ cup milkFor the Ginger Icing:
- 1 ½ cups powdered sugar
- 1 ½ tablespoons orange juice
- 1 tablespoon freshly grated ginger
steps
- 1.
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3.
In a separate large bowl, cream butter, sugar, and orange zest until light and fluffy.
- 4.
Beat in the eggs, one at a time, followed by the vanilla extract.
- 5.
Gradually add the dry ingredients into the wet mixture, alternating with the orange juice, beginning and ending with the dry mixture.
- 6.
Gently fold in the cranberries and milk until just combined.
- 7.
Pour the batter into the prepared cake pan and smooth the top.
- 8.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 9.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.For the Ginger Icing:
- 10.
In a small bowl, combine powdered sugar, orange juice, and grated ginger.
- 11.
Whisk until smooth and well combined.
- 12.
Once the cake has cooled, drizzle the ginger icing over the top.
- 13.
Let the icing set for a few minutes before slicing and serving.
