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Ingredients
2 ⅔ cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 ¼ cups C&H® Premium Pure Cane Granulated Sugar
- 2 tbsp orange zest
- 10 tbspunsalted butter
- 2 eggs
- 1 cup buttermilk
- ¼ cup orange juice
- 1 tsp Vanilla
- 1 cup fresh cranberries
Cranberry Orange Cake
1 cup C&H® Powdered Sugar
- ⅛ tsp ground cinnamon
- 1-2 tbsp cranberry juice
Cranberry Glaze
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Instructions
Step 1
Pre heat the oven to 350 degrees.
Step 2
In a medium bowl whisk together the flour, baking powder, baking soda, and cinnamon.
Step 3
Add the C&H® Premium Pure Cane Granulated Sugar to a large mixing bowl with the orange zest. Stir the zest into the sugar.
Step 4
Add the butter and beat with a hand mixer until light and fluffy. Then, beat in the eggs one at a time.
Step 5
Mix in the buttermilk, vanilla, and orange juice until well combined. Mix in the dry ingredients and mix until just a few streaks of flour remain. Then fold in the cranberries.
Step 6
Grease a 10 cup bunt pan and then add the cake batter. Bake 45-50 minutes or until a knife comes out clean. Let cool for 15 minutes then turn the cake out of the pan. Let the cake cool to room temperature.
Step 7
Make the glaze by combining the C&H® Powdered Sugar, cinnamon, and cranberry juice starting with 1 tablespoon and stir until no lumps of sugar remain. If too thick add more cranberry juice.
Additional Tips
Use room temperature milk, eggs, butter, and orange juice.
Use a non-stick bunt pan - you will still need to grease it, but it helps to ensure your cake comes out clean.
Press the orange zest into the sugar to release more of the flavor.
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Recipe by
Pate Giltner
@thegandmkitchen
The G&M Kitchen is a recipe blog that specializes in southern baked goods. Pate loves transforming southern classics and flavors into something new with world influences inspired by her travels around the globe.
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