Cranberry Orange Cake

 

Android_Photo_February_12__2016_at_0140PM

The weather in Southern California has been quite warm this week and the oranges are ripening like crazy! This being Valentine’s Day weekend, I thought I would do something simple that incorporated my favorite fruit.

The cake is a simple vanilla cake, but where I normally would use mayonnaise I used olive oil. In addition to that swap I used powdered egg whites, orange zest and orange juice. I really like the flavor of olive oil in certain cakes, but I think that this one really works much better if you use mayonnaise. The richness of the mayo gives the cake an unbelievable texture and moistness that is what you want in a simple cake. Below is the recipe from Quiet Like Horses: http://www.quietlikehorses.com/2011/07/vanilla-mayo-cake.html?m=1 with my additions.

Have a great weekend!

Preheat oven to 350 degrees.

Ingredients

2 cups flour
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 Tbsp instant vanilla pudding powder
1 cup dried cranberries
1 cup cold water (or fresh squeezed orange juice)
1 cup mayo
1 tsp vanilla
zest of 1 orange

For the Glaze

1/4 cup fresh squeezed orange juice)
1 cup powdered sugar

In a medium bowl, combine the flour sugar, baking powder, baking soda and vanilla pudding powder. Blend with a whisk to combine all the dry ingredients. Add the dried cranberries and mix thoroughly to dust the cranberries in flour.

🎂 Adding the cranberries to the dry ingredients will help them not to sink to the bottom during baking.

Combine the liquid into the dry ingredients including the water/juice, mayonnaise, vanilla and orange zest. Mix until thoroughly combined.

Thoroughly spray a bundt pan with baking spray that includes flour. Make sure to get all the nooks and crannies if you have a decorative pan like the one I used.

🎂 In my pan I only used one recipe, but you might need to double yours.

Bake for 15 minutes, then rotate the pan and bake for an additional 15 – 20 minutes or until a toothpick comes out clean. Let the cake cool for 10 – 15 minutes before releasing it from the pan. Cool the cake completely before putting on the glaze.

🎂 If the cake is still warm when you apply the glaze it will soak into the cake and you’ll end up with a soggy mess.

The “bleeding heart” look is a result of too much orange juice!  ❤

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4 thoughts on “Cranberry Orange Cake

  1. Wow! Orange cake is one of my favorites. This is totally gorgeous though. I bet the addition of cranberry makes it super-delicious. Thanks for sharing!
    Trish

    Like

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